Rich and Creamy Crock Pot Rice Pudding Recipe

Rice pudding is one of my favorite desserts since I was little. I love this thick, rich and creamy dessert and can eat it anytime of the day. My mom would normally make it in a sauce pan, and it would take forever to make it.

She also had to stir the rice and milk combination constantly to make sure the milk won’t stick to the surface of the sauce pan. It felt like a luxury when this pudding would finally be ready after it was cooked with such painstakingly effort.

When I started making it, I used to use sweetened condensed milk. It didn’t take that long but it was little too sweet for my taste. I had to add milk to reduce to sweetness but that would mess up my favorite consistency of the rice pudding.

 

I love using crock pot for most of my soups. My husband suggested to try making rice pudding in crock pot as an experiment. I had no idea how this whole experiment would result and we were ready for the worst 🙂

To our surprise it came out really really well. We never expected it to taste so good. We both like the very basic version of this pudding, no flavors of any kind. You can add vanilla or cinnamon to make it little flavorful.

We basically combined uncooked rice, milk and water in a preheated crock pot, set it on low. After around 7 – 8 hours it was ready. I added sugar and set it to cook some more to make sure sugar was properly combined with rest of the ingredients.

 

 

We normally use short grain rice for rice pudding. Apparently, it contains more starch that helps make the pudding thicker.

Once the rice pudding is cooked, you can garnish it with raisins, crushed almonds, saffron or any of your favorite toppings. Serve it hot or cold. It tastes delicious either way.

I love my rice pudding thicker and creamier. Hubs likes his little watery so he adds milk to his bowl. If you want it even thicker, you can replace half of the milk with condensed milk.