I love rice pudding. I love rice pudding, but making it is such a bother. It hogs the oven for hours, needing frequent stirring, and when I’m done there’s barely enough for me to get a mouthful after I give a little bowl to each of the boys. I decided there had to be a better way to handle it, and after a couple of experiments, I’ve found it!
Big Batch Crock Pot Rice Pudding
- 3 qts milk
- 2 c rice
- 1/2 tsp salt
- 1 c sugar
- 1 1/2 c raisins
- 1/2 tsp nutmeg
Time to cook: 4 hours
- Put milk, rice, salt and sugar in crock pot; cook on high with lid askew for 2 hours, stirring every 30-60 minutes.
- Add raisins and nutmeg, continue cooking with lid askew 2 more hours, stirring every 30-60 minutes.
Makes 8-10 servings. I love this because I feed it to the boys once when it’s hot, then put the rest away for another meal and serve it cold. (Plus, I get a bowl each time!) This is also a lovely recipe for using up milk, it uses up 3/4 of a gallon at a shot.