Slow Cooker Old-Fashioned Rice Pudding with Raisins
Creamy Old Fashioned Rice Pudding with Raisins, brings back warm memories from my childhood.
Servings: 8
Ingredients
- 4 c cooked rice
- 1 (12 oz.) can evaporated milk
- 1 c. milk
- 1/3 c. granulated sugar
- 1/4 c. water
- 1 c. raisins dried cranberries, or dried cherries
- 3 T. butter softened
- 1 T. vanilla extract
- 1 tsp. ground cinnamon
Instructions
- Lightly coat the inside of a 3-1/2 or 4-quart slow cooker with non-stick cooking spray; set aside.
- In a large bowl, combine cooked rice, evaporated milk, milk, sugar, and the water. Stir in raisins, butter, vanilla, and cinnamon. Transfer mixture to the prepared slow cooker.
- Cover and cook on LOW for 2 to 3 hours. Stir gently before serving.
Can you freeze the rice pudding after it’s been completely cooled in a refrigerator?
Rice pudding will remain fresh in the refrigerator for 1 week. You can freeze rice pudding for up to three months, though the sooner you eat it, the better it will taste!