Rice Pudding with a Caramel Twist

Connie
Cuisine

American

Category

Dessert, Gluten-Free

Who doesn’t love rice pudding? I’ve been making this delicious dessert for years, sometimes just to use leftover rice. 

I’ve used the stovetop, oven & slow cooker. I must say, my slow cooker recipe is my fave! I’ve tweaked it slightly over the years and it continues to be a crowd pleaser. The brown sugar is the game changer! Serve in a glass dish with a dollop of freshly whipped cream and a sprinkle of cinnamon! Your friends and family will ask for seconds & for the recipe! We received an avocado green slow cooker - a true treasure - for a wedding gift in June 1972. I used it all the time! Try this awesome recipe and let me know what you think. I love getting your comments. By the way, if you have leftovers, heat it up for breakfast. Makes for a great day!

Rice Pudding with a Caramel Twist

Ingredients

    • 3 cups cooked rice, (I like Arborio, but use what you have)
    • 3 eggs whisked
    • 1 cup brown sugar
    • 3 tbsps softened butter

    • 1 can sweetened condensed milk

    • 1 can (12 oz) evaporated milk
    • 1 tsp. vanilla
    • Sprinkle nutmeg
    • Sprinkle cinnamon

    Directions

      1. Butter sides of slow cooker

      2. Pour above ingredients into slow cooker, turn to low heat

      3. Stir several times in the first hour to prevent sticking, keep covered

      4. Stir until thick & creamy while still in slow cooker, sprinkle with white sugar & cinnamon