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Rice Pudding Recipe

  • 4servings
  • 195minutes

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, D
MineralsCopper, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/4 cups 2% milk

  2. 1/2 cup sugar

  3. 1/2 cup uncooked converted rice

  4. 1/2 cup raisins

  5. 2 eggs, lightly beaten

  6. 1 teaspoon ground cinnamon

  7. 1 teaspoon butter, melted

  8. 1 teaspoon vanilla extract

  9. 3/4 teaspoon lemon extract

  10. 1 cup heavy whipping cream, whipped

  11. Whipped cream and ground nutmeg, optional

Instructions Jump to Ingredients ↑

  1. Rice Pudding Recipe photo by Taste of Home In a 1-1/2-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 2 hours; stir. Cover and cook for 1-2 hours or until rice is tender. Transfer to a small bowl.

  2. Cover and refrigerate for at least 1 hour. Just before serving, fold in whipped cream. If desired, garnish with whipped cream and nutmeg. Yield: 4 servings.

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