Crockpot Rice Pudding



4 cups whole milk

4 cups half-and-half

1 cup sugar

2-1/2 cups uncooked Arborio rice (do not substitute long grain rice)

1/2 tsp salt

1 vanilla bean, split

4 to 6 whole cloves, tied in a 100-percent-cotton cheesecloth bag

 Purchased lingonberry sauce


 In a 3-1/2- or 4-quart slow cooker stir together milk, half-and-half, sugar, rice, and salt. Add vanilla bean and cloves. Cover and cook on low heat setting for 5 hours. (Do not stir).

Remove vanilla bean and cloves. Let stand 15 to 30 minutes before serving. (If pudding gets too thick upon standing, stir in additional milk to make desired consistency.) Serve warm or chilled with lingonberry sauce.



Makes 16 servings


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