Crock Pot Rice Pudding Recipe
User Reviews
4.5
Crock Pot Rice Pudding Recipe
Description
Short grain white rice is combined with full-fat coconut milk, water, ground cinnamon, cinnamon sticks, and sea salt, then slow-cooked in a crock pot. Cooking on high for several hours yields tender rice infused with warm spices and creamy milk. Maple syrup and vanilla extract are added at the end for sweetness and aroma. Rum or brandy can be included to enhance the flavor further.
The texture is creamy and thick, typical of rice pudding, while the coconut milk adds richness and a subtle tropical note. The cinnamon sticks provide depth of flavor during the slow cooking process.
This pudding can be served hot or chilled, accommodating different preferences. Leftovers keep well refrigerated for up to ten days, making it a practical dessert option. An egg can be tempered into the pudding towards the end of cooking to add additional creaminess if desired.
Ingredients
- 1 cup short grain white rice
- 3 cups water
- 2 (15-oz.) cans coconut milk full-fat
- 1 tsp ground cinnamon
- ½ tsp salt sea salt
- 3 cinnamon stick
- 1/2 cup pure maple syrup to taste**
- 2 tsp vanilla extract pure
Optional Additions:
- 1 egg whisked, large
- ½ cup raisins
- 1 to 3 Tbsp rum or brandy
Instructions
- Plug in your crock pot and spray the bottom and sides with cooking spray. This makes for easier cleanup once the pudding has finished cooking.
- Transfer the uncooked rice to the crock pot, along with the coconut milk, water, ground cinnamon, cinnamon sticks, and sea salt.
- Give everything a big stir.
- Secure the lid on the slow cooker and slow cook on High heat for 3 to 4 hours or until it reaches your desired consistency. Stir the rice pudding once every hour if you are around to do so.
- Once the pudding has finished cooking, add the pure maple syrup, vanilla extract and rum and stir well. Taste rice for flavor and add more pure maple syrup, cinnamon, rum, and/or coconut milk to taste. Note: If rice appears dry, continue adding coconut milk until it reaches desired creaminess.
- Serve either hot or chilled.
Notes
- Use arborio rice or any short grain white rice for best creamy texture.
- Adjust maple syrup to taste for desired sweetness.
- Cooking on low for 6 to 8 hours is an option with occasional stirring.
- Leftover pudding stores well in a sealed container in the fridge for up to ten days.
- Temper a whisked egg into the pudding after 2.5 hours of cooking to enrich texture, then continue cooking for 30-60 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Serving | 1of 8 | |
| Calories | 328kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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