I learned how to make rice pudding from my Albanian grandmother. I wrote a post about it a few years ago, but this time I made it in the slow cooker! I had to make it in the slow cooker three times till I got it perfect! The first time it thickened up too much, as there was too much rice not enough milk. The second time it did not thicken enough, as there was too little rice and too much milk; I had to add some rice flour to thicken it up near the end. And the third times the charm; it turned out perfect!
I usually make rice pudding when my milk is near the due date or on the date, as it’s a great way to use all that milk up before it gets bad!
I really love making rice pudding in the slow cooker. In fact: I don’t think I will make it in a pot again! When you make it with a pot, you have to babysit it, worry about it burning on the bottom, stirring it constantly so it doesn’t stick or burn. But no worries with the slow cooker; just set it and you only have to stir it one time! The texture is creamy, and the rice is so soft. My kids love it!
What you will need:
- 3/4 cup jasmine rice
- 7 and 1/2 cups 2% milk
- 1 cup sugar
Rinse the rice, and then with a paper towel, brush a little oil in the slow cooker bowl to prevent sticking. Add in the milk and rice to the slow cooker. You can cook it on low or high; I cook it on high and it takes around 5 hours to finish cooking. With the three times that I made it, I started at 7:30 am and it was done by 12-1 pm.
UPDATE! I got a new Crock Pot and it cooked in 4 hours, so check on it at 3 hours so you can add sugar in the last hour.
At the last hour of cooking remove lid and stir with wooden spoon, as rice will be on the bottom, and cover immediately. You can tell by that time how much longer it will need to cook.
Near the end of cooking, add in the sugar. 1 cup is enough for us, but you may want to add more or less.
Serve with ground walnuts, cinnamon, raisins, pomegranates, or what ever you prefer. I actually like my rice pudding plain, and so does my youngest daughter, but my husband and son love fruit and nuts with cinnamon on top!
In my opinion, it is best served the same day as it is warm, which I love, but it is still good the next day and some people actually prefer it that way as they like it cold!