Mom`s Rice Pudding – Not Too Sweet
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 5 hrs |
| Total Time | 5 hrs 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 110 g rice puddin, (short rain rice)
- 55 g suar
- 25 g mararine, or butter
- ml 1,200 milk, (whole milk or low-fat)
- 1 pinch (s) salt
- 1 teaspoon vanilla sugar, (optional)
- 0.5 teaspoon ½ cinnamon, (optional)
Print Recipe
Pin Recipe Instructions
- I`ve already read a few recipes for rice pudding in the crockpot. Unfortunately, a lot of people have already failed at this attempt (perhaps also due to the inadequate description of the preparation - the cooking time is often given far too short in the CP!), But it is actually not that difficult. In any case, it is important that real rice pudding (short grain rice) is used for cooking! This absorbs much more liquid than conventional household rice (long grain rice) and contains much more starch, which leads to the desired binding. So almost nothing can go wrong.
- And this is how it is done:
- Pour all ingredients into a 3.5 L CP - add either the vanilla sugar or the cinnamon - and mix everything very well. Cover and set to high. Stir vigorously again after approx. 1 hour. This is important because by this point the sugar has dissolved and the fat has melted. Put the lid back on and let it simmer on high for another 4 hours. Switch off immediately (or remove the ceramic pot), stir and let the rice pudding rest a little with the lid on and let it cool down.
- Serve sprinkled with fruit or cinnamon sugar. But also tastes very good on its own.
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