Just put it in your crock pot and forget about it until the last 10 min or so.
32 fl oz fat free half and half (or fat free milk, even though it doesn’t get quite as creamy)
32 fl oz fat free or 1% milk
3/4 cup sugar or sugar substitute of choice ( I use truvia)
1 pinch of salt
1 tsp vanilla extract, or the scrapings of a vanilla bean, or Vanilla Bean Paste
1 cup white long-grain rice (I prefer brown these days, which works well too!)
2 eggs, set out at room temp when cooking begins, then lightly beaten just before use
Preparation:
Add half and half, milk, sugar, salt, vanilla and rice to your crock pot.
Set to cook on high for about 3 hrs. You might want to go and stir it once or twice during that cooking time. If your crock pot runs a little hot, reduce the heat to low after 2 hrs.
Once your cooking time is done, temper your eggs. This means that you add about 1/4 of a cup of your hot rice pudding to the beaten eggs, and mix thoroughly. Then you add another 1/4 c, mix, then another. This ensures that the eggs are being cooked slowly and you won’t get scrambled eggs when you add them to your rice pudding.
Now add the tempered egg mix to your pot of rice pudding and stir well for about 2-3 minutes, to distribute and cook the eggs evenly. Give it a few minutes more in the pot, then check for consistency. Your rice pudding will thicken up quite a bit more with the eggs.
This rice pudding doesn’t thicken significantly in the refrigerator. What you see in thickness in the crock pot is where it will stay, so make sure you cook it long enough to the thickness you desire!
And that’s it!
If you like your rice pudding hot, go for it. If not, transfer the pudding into a covered container/dish and let it cool, making sure that the lid has at least a corner open for steam to escape. You could also cover the dish with plastic wrap, folding over the corners. Once cooled down some, cover fully and refrigerate!
Serve as is or with a sprinkle of cinnamon, or some fresh fruit, or fruit compote, or jam, or whatever your heart desires!
Note: When using fat free milk and half & half, no calorie sugar substitute, a 3/4 cup serving of this rice pudding is around 100 calories!
This makes about 15 servings or so.Pin It
I LOVE rice pudding and am always looking for new recipes. I have never made it in a crockpot! Thanks for sharing! :)
ReplyDeleteI'm looking at the recipe and I see it's 8 cups of milk. That seems like a lot of milk for 1 cup of rice, am I reading this right?
ReplyDelete@ Roz
ReplyDeleteYes, that's right. It seems like a lot, but that's what makes the luscious creaminess!
Wow I love rice pudding and haven't had it in AGES! I might have to try your recipe and make some now. mmmmm... thanks for sharing!
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p.s. I am your newest follower!
I loved the look of this recipe so much I featured it on todays Yummy Thursday post over at my blog Humble Homemaking.
ReplyDeleteHead on over to the link below to check it out and collect your Featured Button. :) Have a great day!
http://humblehomemaking.blogspot.com/2011/02/yummy-thursday-humble-chocolatte.html
Yum! I haven't had rice pudding since I was a kid. This brings me right back to childhood. Thanks so much for the easy crockpot recipe. I'm visiting for Humble Homemaker and am so glad I found your blog.
ReplyDeleteI am going to see if I can tweak it into a mock rice pudding with cauliflower, it will take a lot of work though. But your basic recipe looks so delicious.
ReplyDelete