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Rum Raisin Slow Cooker Rice Pudding Recipe

Ingredients

How to make it

  • Butter the inside of a 4 qt or larger slow cooker
  • Turn it on high and put 1 cup half and half plus 7 cups milk, sugar and rice in there and cook for 4 hours or until the rice is tender. I really think it depends on your cooker, mine runs hot and it was more like 3 hours. When the rice is tender, remove 1/2 cup of it into a bowl. In another large bowl, combine eggs, cinnamon, salt, vanilla and remaining 1/4 c half and half. (You can omit the half and half here if you want and just do an egg mixture if you like more rice texture to your pudding. You can even use 1 less egg for more rice texture) Mix the rice slowly into the egg mixture. Repeat this process, adding 1/2 c of the rice into the egg mixture until the crock pot is half empty, stirring well. Then add it all back into the crock pot and stir again. (Tempering your eggs is what this is called so that they don't wind up as scrambled eggs when you add them) Lastly, add the rum soaked raisins and cook for about another 20 to 30 minutes on high. You can put the raisins in a pan and light the rum liquid to burn off some of the alcohol, and I kinda recommend doing that if you will be serving the pudding shortly after its cooked. Definitely drain the raisins before adding them, but you can use rum instead of the vanilla too if you want to intensify the rum flavor. Other options include putting in the soaked raisins in during the last 45 min or hour of cooking the rice on high. Serve pudding warm or chilled. Don't be tempted to add more salt, but if you do keep it to 1/2 tsp total. I've fooled around with salt with this recipe and you don't need much of it in there.

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The Cook

abermouse Louisville, KY

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