Rice Pudding Recipe
Rice Pudding Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
For an old-fashioned sweet treat just like Grandma made, try this creamy pudding. It has a rich cinnamon flavor and is made wonderfully light after whipped cream is stirred into it at the end.—Jennifer Bennett, Salem, Indiana
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 3 hours + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 3 hours + chilling

Ingredients

  • 1-1/4 cups 2% milk
  • 1/2 cup sugar
  • 1/2 cup uncooked converted rice
  • 1/2 cup raisins
  • 2 eggs, lightly beaten
  • 1 teaspoon ground cinnamon
  • 1 teaspoon butter, melted
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon lemon extract
  • 1 cup heavy whipping cream, whipped
  • Additional whipped cream and ground cinnamon, optional

Directions

In a 1-1/2-qt. slow cooker, combine the first nine 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.
Just before serving, fold in whipped cream. If desired, garnish with additional whipped cream and cinnamon. Yield: 4 servings.
Originally published as Rice Pudding in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p95

Nutritional Facts

3/4 cup: 437 calories, 17g fat (10g saturated fat), 157mg cholesterol, 87mg sodium, 63g carbohydrate (39g sugars, 1g fiber), 8g protein.

  • 1-1/4 cups 2% milk
  • 1/2 cup sugar
  • 1/2 cup uncooked converted rice
  • 1/2 cup raisins
  • 2 eggs, lightly beaten
  • 1 teaspoon ground cinnamon
  • 1 teaspoon butter, melted
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon lemon extract
  • 1 cup heavy whipping cream, whipped
  • Additional whipped cream and ground cinnamon, optional
  1. In a 1-1/2-qt. slow cooker, combine the first nine 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.
  2. Just before serving, fold in whipped cream. If desired, garnish with additional whipped cream and cinnamon. Yield: 4 servings.
Originally published as Rice Pudding in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p95

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Franniefly8 User ID: 8184685 260599
Reviewed Feb. 1, 2017

"The recipe is good and it takes me back to my childhood!!!!! I tried it and it was a big hit with the family. This one is a keeper for sure, thanks for sharing. I agree that reviews must be about recipes tried and nothing else."

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duckmichelle User ID: 7095674 242629
Reviewed Jan. 26, 2016

"I want to try this, but who has a 1 1/2 quarter slow cooker? Can it be made in a larger one or in the oven?"

MY REVIEW
walnutmedei User ID: 5316217 235773
Reviewed Oct. 27, 2015

"Where is the nutritional information?"

MY REVIEW
barb_gordon56 User ID: 3256940 183257
Reviewed Nov. 4, 2014

"The purpose behind reviewing a recipe should be based on taste and the level of ease or difficulty in preparation. It is disturbing when ratings are based on unrelated preferences. Most people will adjust a recipe according to their personal needs. If you don't actually try it, you shouldn't rate it."

MY REVIEW
ienon User ID: 7344420 171397
Reviewed Sep. 30, 2014

"I will not try a new recipe unless I have the facts about it. If it is loaded with fats and carbs-forget it. Why do you not do this for all recipes?"

MY REVIEW
daylilly48 User ID: 5007320 184749
Reviewed Jan. 21, 2011

"this brought me right back to my childhood. my mother made a similar recipe and this was the closest I've ever gotten to it ! absolutely Delicious hot or cold ! the whole family loved it !"

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