Crock Pot Rice Pudding
Rice pudding is such a comfort food. And when the rice is brown it's much healthier as well. I like mine with fruit cooked in.
Rice pudding is such a comfort food. And when the rice is brown it's much healthier as well. I like mine with fruit cooked in.
- Carbohydrate 135.915881984025 g
- Cholesterol 169.667343765897 mg
- Fat 14.9516667761135 g
- Fiber 5.1412999087864 g
- Protein 11.2573507323635 g
- Saturated Fat 7.89866250331045 g
- Serving Size 1 1 Serving (398g)
- Sodium 169.331000085558 mg
- Sugar 130.774582075238 g
- Trans Fat 1.45046456287471 g
- Calories 705 calories
Step-by-step
- Mix all ingredients together (I love easy).
- Butter, oil or spray crock pot.
- Slow cook on high for 2 hrs or on low 4-6 hrs.
- Stir occasionally if you can.
- Most people recommend serving it chilled, but it smelled so good I couldn't wait.
Can an appliance designed for tough cuts of meat handle delicate starches without scorching the edges? Slow cookers operate through steady, low-wattage thermal radiation from the walls rather than direct bottom heat, which prevents the severe burning common when simmering dairy on a traditional stovetop. Coating the ceramic insert completely with softened butter creates a physical barrier that stops the mixture from sticking during the multi-hour thermal cycle. Pre-cooking the brown rice remains essential because raw grains absorb more liquid than slow cookers can evaporate during a standard heating profile, resulting in a crunchy texture instead of a soft pudding.
Scalding the milk before adding it to the crock pot removes dissolved gases and alters whey proteins so they coagulate smoothly rather than separating into curds. Whisking the beaten eggs into the warm dairy mixture must happen gradually to temper the proteins, preventing premature scrambling from thermal shock. Spices like cinnamon and nutmeg disperse more evenly through the liquid phase if they are whisked into the brown sugar before hitting the wet ingredients, avoiding clumping. Dried fruits such as raisins and cranberries absorb excess moisture during the cooking cycle, swelling to twice their original volume while simultaneously releasing natural sugars.
Assessing doneness in a starch-and-dairy dessert requires visual observation rather than a probe thermometer, since internal targets do not apply to mixed custards. Pull the insert when the edges pull slightly away from the ceramic wall and the center jiggles with the consistency of a set gelatin rather than liquid soup. Stirring every sixty minutes distributes the heat evenly and incorporates the skin that naturally forms on the surface of heated dairy. Leaving the lid slightly ajar during the final thirty minutes allows excess steam to escape if the consistency appears too loose.
Leftovers require rapid cooling within two hours of cooking completion to stay safely out of the temperature danger zone between 40 degrees Fahrenheit and 140 degrees Fahrenheit. Storing the pudding in a shallow airtight glass container accelerates heat dissipation in the refrigerator, where the dessert keeps for up to four days. Reheating portions requires a splash of milk or cream to restore the original moisture balance lost during refrigeration, applied over gentle medium-low heat on a stovetop.
