Turn your crockpot into a delectable cauldron of sweetness with this recipe for Crockpot Rice Pudding. Fresh cinnamon transforms an otherwise simple dish into a gourmet crowd-pleaser.
Rice pudding is one of those dishes that I always disliked growing up, only because I didn’t like the name. Rice pudding? Ick. Who wants rice in their pudding? To me, it sounded like one of those desserts only old people enjoyed, like black licorice or tapioca pudding.
Well, as I’ve grown older, I’ve learned to admit when I’m wrong, and while I still cannot say I’m a big fan of black licorice, I’ve done a complete 180 pivot on rice pudding (and by the way, tapioca pudding is great too — who knew?). To the rice pudding lovers out there, please accept this as my humble apology.
Little did I know how amazing rice pudding could be, and it turns out I’m playing catchup in a major way. That’s because rice pudding has an incredibly long history, having been around for at least the last 8,000 years. Archeologists have found references to rice pudding in relics left behind from 6,000-year-old cities in southern India. People in the Middle East once referred to rice pudding as “food for angels” because of its elegant flavor. Civilizations all over the world have created their own versions of rice pudding for thousands of years, and it’s no wonder — with basic ingredients and a delectable sweetness, this dessert is simple perfection.
What makes this dessert so incredible is the way it upends your expectations. Each bite results in an immediate disorientation, as your mouth comes to terms with the savory bite of the rice as a flood of sweetness washes over your senses. It is, simply put, delightful — and that delight is only elevated when you realize how easy it is to prepare.
Does the type of rice really matter?
To be honest, I don’t really think so. I once had a chef tell me, “The best rice to use for rice pudding is whatever rice you have in your cupboard,” and I think that holds true.
Remember, this is a dish that was born out of hard times when people only had basic staples to create meals for their families. It was especially popular during the Great Depression when families around the world made do with whatever they could afford. Consider how many children grew up loving rice pudding, not realizing it was a dessert of last resort. There’s something truly special about a dish like that, knowing that it is born and made out of love.
How to Make Ahead and Store?
Rice pudding is great to eat cold out of the fridge, so when storing, just dollop it in an airtight container or covered bowl and feel free to enjoy however you please.
Serving Suggestions
This dish is great for parties, allowing people to spoon out as much or as little as they like. But if you do have leftovers, one fun option is to ball them up and fry them with batter, making deep-fried rice pudding balls. Is that more work? Yes. But is it fun and delicious? Absolutely.
Crockpot Rice Pudding
Ingredients
- 3/4 cup uncooked long-grain white rice
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1 cinnamon stick
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter
Instructions
- Rinse the rice under cold water until the water runs clear.
- Place the rinsed rice, milk, sugar, cinnamon stick, vanilla extract, and butter into the crockpot.
- Stir the mixture to ensure the sugar is fully dissolved and ingredients are well combined.
- Cover the crockpot with its lid and set to cook on high for approximately 2 hours and 30 minutes, or until the rice is tender and the mixture has thickened to a creamy consistency.
- Once cooked, remove the cinnamon stick and serve the rice pudding warm.
10 WONDERFUL STARS!!!
Wow, thanks so much Pamela ❤️❤️❤️