On Line Cookbook
Rice Pudding - Creamy Rice Pudding
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Made in crock pot

Prickly Pear

Serves/Makes:4 or more

  • 1 cup (225 ml) raw converted rice
  • 2-1/2 cups (600 ml) milk
  • 2/3 cup (150 ml) granulated sugar
  • 1/2 tsp (2 ml) salt
  • 1/2 tsp (2 ml) nutmeg
  • lemon zest from 1/2 lemon
  • 1/2 tsp (2 ml) vanilla
  • 1/2 cup (125 ml) heavy cream of half and half, chilled
  • Place all the ingredients, except the cream, in the slow cooker and stir once.
  • Cover and cook on low for 4 to 6 hours.
  • Serve lukewarm with chilled cream or half & half.
I like to increase the vanilla to 1-1/2 t. and you could, depending on your taste, substitute the lemon with 1/2 t. almond extract. Then serve the rice pudding topped with the cream and sprinkled with toasted almond slices for a change of pace.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.