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Luscious Rice Pudding

Cooking Instructions:

  • 5-1/3 cups milk
  • 2/3 cup Lundberg Family Farms Short Grain Brown rice
  • 1/2 cup brown sugar
  • 3 tablespoons whipping cream or half & half
  • 2 eggs
  • 1-1/2 teaspoons vanilla
  • 1/4-1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • Raisins (optional)

Spray the slow cooker with non-stick spray. Combine milk, rice, and sugar. Pour into slow cooker and cook on high for 4 hours, or until the rice is tender.

Mix together in a large bowl eggs, cream, vanilla, cinnamon, and salt. Temper the egg mixture by scooping 1/2 cup of the hot rice mixture into the mixing bowl and stirring well. Keep adding the hot rice mixture into the egg mixture, 1/2 cup at a time, until about half of it is used. Pour combined mixtures back into the slow cooker. Add 1/2-1 cup raisins if desired. Stir well. Cover and cook on high for 1 hour. Stir well. Serve pudding hot,  warm, or chilled. Garnish with whipped cream. Serves 8-10, generously.

See conversion chart that illustrates comparative cook times for LOW and HIGH.

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Comments 2

  1. ellen van wees 22 Oct

    could you devise a rice pudding using an alternate milk, coconut or almond, for example, and replacing the sugar with rice syrup and making it eggless?  i know a number of people who cannot tolerate eggs and dairy and would appreciate a recipe that is both yummy and healthy.  thanks.

  2. ilais 11 Oct


    try adopting this recipe or your favorite recipe to an indian "rice kheer" style rice pudding recipe -- something like

    ...for instance.  no eggs necessary.

    i would replace the cow's milk cup for cup exactly with rice/almond milk or perhaps coconut milk (thinned with water).  as for a rice syrup - sugar conversion, try google searching for suggested ratios.  agave syrup might liven up the flavor a bit more, so i would try that first (or a rice syrup: agave combo).  i've also read that if you plan to serve the pudding cold, it's best to add even a touch more sweetener than you would if you plan to serve it warm, since the chilling process makes the sweetness less pronounced to the taste buds.

    if you slow cook it (stove or crockpot), the rice grain's own starch will likely thicken the pudding just fine without eggs being used at all, especially if you use short grain which has more amylopectin starch (the creamy one) than long grain rice.  

    lastly, since i know many kheer recipes are thick and creamy without eggs, that's why i suggested you browse those.  plus, the cardamom, nutmeg, (optional saffron), almond slivers, etc. combination is divinely inspired.  :>)

    good luck & report back if you come up with a great recipe of your own!

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