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Slow Cooker Citrus Beef & Veggie Stir-Fry
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**Slow Cooker Rice Pudding

Slow Cooker Rice Pudding

  • Cooking Time:

    4–5 hours on Low or 2–2 1/2 hours on High
  • Servings:

    8

Ingredients

3/4 c. uncooked white rice
13 1/2 oz. can evap­o­rat­ed milk
2 c. water
1/3 c. sug­ar
1/2 c. raisins (option­al)
1 1/2 tsp. vanil­la
3/4 tsp. salt
1 cin­na­mon stick

Rice pud­ding brings up child­hood mem­o­ries for me…it was one of the few sweet treats my mom would allow my sis­ter and me to eat with­out it being a spe­cial occa­sion!  When I make this recipe with my daugh­ter Bali, I think of my mom and hope that I am cre­at­ing as many cher­ished mem­o­ries for Bali as my mom did for me.  Do you have any spe­cial food or cook­ing mem­o­ries from your child­hood? I’d love to hear them!

  1. Com­bine all ingre­di­ents in a 3–1/2 quart slow cook­er; stir well.
  2. Cov­er and Cook on Low for 4–5 hours or on High for 2 — 3 hours.
  3. I don’t nor­mal­ly rec­om­mend lift­ing the lid when slow cook­ing, but in this case, it’s okay to lift the lid and give the rice pud­ding a few quick stirs.  Do this a cou­ple of times while it is cook­ing.

Option­al: Serve with your favorite top­pings, cin­na­mon sticks, sprin­kle of cin­na­mon, raisins, craisens, or crushed nuts! Make this recipe your own!

Hap­py Crock­ing!

For over 450 more Slow Cook­er recipes, click here to get my eBook!

XOXO,

Jenn

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Robin Stevens
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Robin Stevens

Love rice pud­ding! Also love tapi­o­ca. Can this recipe sub­sti­tute tapi­o­ca for the rice? If so… what ind and how much?

Shelley
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Shelley

Is it pos­si­ble to sub brown rice in this recipe

Donna
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Donna

Can I sub­sti­tute 3 cups goat’s milk for evap­o­rat­ed and water? Aller­gic to cow’s milk.

Carol
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Carol

I’ve always made rice pud­ding by cook­ing the rice and then mak­ing a cus­tard mix­ture of milk, eggs, and sug­ar. I notice there are no eggs in most slow cook­er recipes. Why do you think that is? Do you think I could use my tra­di­tion­al recipe in a slow cook­er?

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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