Slow Cooker Amish Rice Pudding Directions:
Lightly butter or spray the inside of a 4- to 6-quart slow cooker to help prevent sticking.
Pour the raw white rice into the bottom of the slow cooker and spread it into an even layer.
In a medium bowl or large measuring cup, whisk together the whole milk, granulated sugar, lightly beaten eggs, vanilla extract, and ground cinnamon until the sugar is mostly dissolved and the eggs are well blended.
Slowly pour the milk mixture over the raw rice in the slow cooker, making sure all of the grains are moistened. The rice may float and shift slightly; this is normal.
Cover with the lid and cook on LOW for 3 to 4 hours, or until the rice is tender and the mixture has thickened to a loose pudding. The edges will set first and the center may still be slightly wobbly but should not be soupy.
During the last hour of cooking, gently stir the pudding once or twice to prevent sticking and ensure even cooking.
Turn off the slow cooker and let the pudding rest, covered, for 15 to 20 minutes to thicken further.
Serve warm, with an optional sprinkle of extra cinnamon. If it thickens too much, stir in a splash of milk before serving.
Nutrition Information
Calories: 230 kcal
Fat: 7 g
Protein: 8 g
Carbohydrates: 34 g
Sugar: 18 g
Sodium: 95 mg
I'm waiting for your comments! Enjoy!
