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Rice Pudding With Fruit


gallon milk (use half non-fat and half whole milk or all non-fat for lower fat)
1 cup uncooked rice
1 cup sugar
3 tablespoons cold margarine
teaspoon salt, optional
1 teaspoon vanilla extract
cup dried apricots or peaches, minced
teaspoon ground cinnamon


Serves: 8


Can substitute evaporated milk for a very rich flavor. The cooking time will vary greatly, anywhere from 1 ½ to 3 ½ hours. The longer it cooks the thicker it will be. It is important to have the dried apricots minced.

Put all ingredients into the slow cooker. Stir to blend well. Cover and cook on high for 1 ½ hours; stir once after about an hour or cook on high for the first 30 minutes, turn to low and cook as long as desired. Check after the first 2 hours of low cooking and stir. If the rice is not absorbing the milk quickly enough, turn the slow cooker up to high again. Keep cover on at all times.

Slow cooker temperatures vary widely among different brands. Only experimentation can tell you the correct amount of time for cooking in your slow cooker. Rarely will a slow cooker recipe fail, though, as the long, slow cooking process does not require precise timing.

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