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Rice Pudding

1 package vanilla cook-and-serve pudding mix
1 cup cooked white rice
1 cup raisins
1 tsp. cinnamon
2 tsp. vanilla
3 cups half-and-half, or milk


Combine ingredients in slow cooker

Cover. Cook on Low 3 - 4 hours.

Serve warm, at room temperature, or chilled.

Makes 5 servings.
Jim's Comments:

My local grocery store doesn't sell any cook-and-serve pudding mix for some obscure reason, so I substituted instant. I think that this made a difference in the smoothness of the dessert.

The whole recipe fit into a 1 1/2 quart slow cooker.

We like rice pudding, and eat it on a regular basis. The first comment made was 'too many raisins', which is fairly evident in the photo. This is a very personal taste in rice pudding, but if you don't like raisins in your rice, cut back significantly on the rice.

The recipe turned out nice. Vanilla was quite evident in the taste.

I'll make this again. But I'll use the cook-and-serve pudding mix and not as many raisins.




Some general comments about this recipe:


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