Edited by Katie Workman.
I like making rice in the Crockpot, so why not rice pudding? You eliminate the need to pre-cook the rice with this Crockpot brown rice pudding recipe, and the long, slow cooking process makes the brown rice perfectly tender without being overcooked. Coconut milk adds richness and just a hint (barely noticeable) of coconut flavor to this crockpot brown rice pudding recipe.
Be sure to use a long-grain brown rice for this rice pudding recipe. I like jasmine or basmatic brown rice best. Some people like to eat their rice pudding with a drizzle of heavy cream over it as well.
Rice is Nice: For Dinner...
- Mist the slow cooker stoneware with cooking spray. Rinse the rice.
- Add the rice, condensed milk, coconut milk, cinnamon and cranberries or raisins to the Crockpot, and stir. Cover, and cook on high for 3 to 5 hours or low for 5 to 7 hours (see Note).
- You can serve the rice pudding warm, or put it in a large bowl, or smaller individual containers and let cool to room temperature. Some people also like their rice pudding chilled.
Note: The length of cooking time depends on the size, shape and temperature of your Crockpot as well as the type of rice you use for this recipe.
Newer slow cookers tend to cook faster and at a higher temperature, so check the rice pudding at the shortest cooking time to see if it's done. Bowl-shaped slow cookers tend to work well with this recipe and also tend to cook faster. Experiment, you'll quickly find out what time works for you, but once you get the hang of the timing you'll know for the future, and not have to be so vigilant.
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|Nutritional Guidelines (per serving)|
|Total Fat||66 g|
|Saturated Fat||56 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||8 g|