Crock Pot Rice Pudding
For this batch, I’ve stayed traditional in the recipe my mom used and just incorporated raisins and cinnamon. I also used Jasmine rice instead of Arborio rice. You can use brown rice, black rice, basmati, or traditional long grain rice, if you chose. The recipe itself is sweet and creamy and tastes spot-on to what Mom used to make. You can also substitute soy milk, Almond Milk or Rice milk.
Remember any recipe is just a starting point and you should feel free to experiment with your own flavors and combinations. There is no right or wrong when it comes to food. It’s all just a matter of taste!!
- 2 cups rice, any variety except quick-cooking, parboiled
- 6 cups whole milk, plus more if needed at the end of cooking
- 1 teaspoon pure vanilla extract
- ½ tsp cinnamon
- 1 cup raisins, pre-soaked in warm water to soften and drained
- In a 5-to-6 quart slow cooker, stir in the rice and milk.
- Cook, covered, until the rice is tender and the mixture has slightly thickened, 3 to 4 hours on high. Remove from heat and stir in the vanilla, cinnamon and raisins.
- Spoon into bowls and serve.
Variations to Try:
Coconut Rice Pudding: substitute coconut milk for your usual “milk.” Serve with sliced bananas or fresh unsweetened coconut.
Chocolate Rice Pudding: add a 1/4 cup of cocoa powder for baking and add a 1/2 cups of chocolate chips at the very end of cooking.
Chai Rice Pudding: add 1 tsp cinnamon, 1 tsp cardamom, and a dash of ginger, clove, pepper, and nutmeg when adding the milk prior to cooking.
Indian Rice Pudding: use basmati or jasmine rice, and substitute the coconut milk for your usual “milk.” Serve with a dash of cardamom, a squeeze of agave, and chopped pistachios.