Old Fashioned Slow Cooker Rice Pudding

From: Abby Girl

On Nov 2, 2009

With so many positive reviews and the easy convience in making this dish, we were disppointed how this turned out. Instead of using cinnamon, I used 5 small cinnamon sticks. The rice looked like it had overcooked eggs in it...probably from the butter. As with previous reviewers mentioned, I took the lid off, without stiring it, and even after 1/2 an hour it was still pipping hot. My SIL eats everything I put in front of him and even he backed off from this one. The five of us have decided... this will be a pass!

From: Penguin Baker

On Oct 23, 2009

This is really easy and delicious. I have a small crock pot so I cut the recipe down to 2 servings (which ended up being 3 servings) and I found it a little bit sweet for my taste so next time I'll cut down on the sugar. I also ended up cooking it on high for about an hour and then turned it down to low until the liquid looked like it was all absorbed because I was a little worried it was going to burn. I'll definitely make this again!

From: Heath*J

On Dec 30, 2007

My hubby LOVES a good old fashioned rice pudding just like his ma used to make... I LOVE to make him things he loves esp when they are this super fast and easy. So I looked for a rice pudding recipe that didn't require pre-cooking the rice and/or having left over rice, so I could make it regularly for him. I actually printed this out about a yr and a half ago and forgot to rate it. I've probably made it for him monthly since. I've used 1%, 2%, and whole milk in it, depending on what I have. His preference is whole milk first, and organic 2% milk a very very close 2nd. I usually use the 2% just to not have it be as high fat. The only thing I do differently is to throw in about 5 cinnamon sticks instead of the ground cinnamon. In my pot, it only takes about 2 - 2.5 hrs. I like to stop it slightly liquidy looking still (but w/ cooked rice, of course) - and then just let it be for a bit, as it does thicken up still as it sets. Otherwise, it gets too thick for his liking. Also, when you think it's done - resist the urge to stir. Just let it set covered a while so the texture stays right and it thickens up. It is truly perfect in my hubby's opinion Thank you!

From: Miss Elizabeth

On Nov 26, 2006

This was simply YUMMMMY! I did cut the butter to 2 Tbsp. and also made it without the butter; the original and with decreased butter were all great! A handful of raisins in the last hour is gooood too! I am on a mission for all things crockpot at the moment for when I return to Morocco to live. The recipes must, of course, use ingredients readily available there and desserts are the most difficult as most of us don't have an oven. If nothing else is shipped ahead of me, my crock pot will be THIS time! Thank you for a keeper!