Taste of Home
Rice Pudding
TOTAL TIME: Prep: 15 min. Cook: 3 hours + chilling
YIELD: 4 servings.
For an old-fashioned sweet treat just like Grandma used to make, try this slow-cooker rice pudding. It has a rich cinnamon flavor and is made wonderfully light after whipped cream is stirred in at the end. —Jennifer Bennett, Salem, Indiana
Ingredients
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1-1/4 cups 2% milk
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1/2 cup sugar
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1/2 cup uncooked converted rice
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1/2 cup raisins
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2 large eggs, lightly beaten
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1 teaspoon ground cinnamon
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1 teaspoon butter, melted
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1 teaspoon vanilla extract
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3/4 teaspoon lemon extract
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1 cup heavy whipping cream, whipped
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Optional: Additional whipped cream and ground cinnamon
Directions
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1.
In a 1-1/2-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 2 hours; stir. Cover and cook 1-2 hours longer or until rice is tender. Transfer to a small bowl; cool. Refrigerate until chilled.
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2.
Just before serving, fold in whipped cream. If desired, garnish with additional whipped cream and cinnamon.
Nutrition Facts
3/4 cup: 437 calories, 17g fat (10g saturated fat), 157mg cholesterol, 87mg sodium, 63g carbohydrate (39g sugars, 1g fiber), 8g protein.
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