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Old-School Rice Pudding

No-fuss comfort food to boost your spirits and warm your belly.
Prep Time5 minutes
Cook Time7 hours
Course: Breakfast, Dessert
Cuisine: American
Keyword: batch baking, cinnamon, comfort, crockpot, evaporated milk, horchata, no-fuss, old-school, pudding, pumpkin spice, quick, raisins, rice, slow cooker
Servings: 12
Author: Heather I. Scott
Cost: $5

Equipment

  • Slow Cooker

Ingredients

  • 1 cups rice basmati or white
  • 8.5 cups water purified
  • 12 ounces evaporated milk 1 standard can (NOT sweetened, condensed)
  • 1/2 cup sugar
  • 1/2 tsp kosher salt
  • 1/4 tsp nutmeg ground
  • 1/2 tsp cinnamon ground
  • 1/2 cup raisins optional

Instructions

  • Set slow-cooker to high heat.
  • Add rice and water.
  • Stir periodically, at least once per hour.
  • Within the last 2 hours of cooking, add the raisins if desired.
  • Within the last 30 minutes, add evaporated milk, sugar, salt, and spices.
  • Allow to cool for 30 more minutes before serving.

Notes

Pudding can be served warm or cool.  It is delicious no matter what.
This recipe can also be altered to be done overnight.  Instead, put crockpot on low heat.  Add rice and water only.  In the morning, add the remaining ingredients.  Allow to simmer for remaining half-hour.
Tip- The longer the raisins simmer in the rice pudding, the more plump they become.  If you want chewy raisins, add them at the last step.  Leave out entirely if you desire.