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–+ servings
Creamy apple crisp topped with whipped cream in a white ramekin, perfect for fall desserts.

Slow Cooker Rice Pudding Brûlée

Bree Hester
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine French Inspired
Servings 6
Calories 427 kcal

Ingredients
  

  • 1 cup medium grain rice
  • 1/4 teaspoon salt
  • 3 cups water
  • 3 cups half-and-half
  • 1 vanilla bean split and seeded
  • 2/3 to 3/4 cup sugar plus more for brûlée
  • 1/2 cup rasins
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon cinnamon

Instructions
 

  • Spray the base of a slow cooker with cooking spray. Add rice and salt.
    Uncooked rice in a rice cooker basket for cooking or baking.
  • Bring 3 cups of water, half-and-half, vanilla bean, and sugar to a boil in a saucepan.
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  • Stir into slow cooker.
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  • Cover and cook until rice is tender, about 2 hours on HIGH.
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  • If the pudding is too loose, stir until the liquid is absorbed. If it is too thick, add a little hot water.
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  • Stir in raisins, vanilla, and cinnamon.
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  • Portion into ramekins. Sprinkle sugar over the pudding in a thin layer. Use a kitchen torch to brÁ»lÁ©e the tops of the pudding.
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Nutrition

Calories: 427kcalCarbohydrates: 69gProtein: 7gFat: 14gSaturated Fat: 9gSodium: 181mgFiber: 2g
Keyword Slow Cooker Rice Pudding Brûlée
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