Your family is going to love this rich and creamy Crock-Pot Express Rice Pudding! A classic comfort food dessert made easy in the pressure cooker!
Pressure Cooker Rice Pudding
Rice pudding is such a classic recipe from my childhood. This rich an creamy rice pudding is just fantastic and SO EASY to make when you use your Crock-Pot Express multi-cooker.
In this recipe we used aborio rice, because this rice adds a nice creamy texture to the rice pudding. You see, aborio rice is the variety of rice used to make risotto so it is designed to break down a little and add a nice creamy starch to the pudding.
Pressure cooking the rice takes just a matter of minutes. And then you use the saute feature of the multi-cooker to thicken the rice with milk and eggs to create this fantastically rich pudding.
And then little vanilla extract adds just the right amount of flavor to the rice pudding.
The pudding will naturally thicken as it cools. You can eat the rice pudding warm or chilled. I prefer it chilled myself, because that is just how I always ate it as a kid.
To take this rich and creamy dessert over the top, add a dollop of whipped cream and maybe a sprinkle of cinnamon or nutmeg.
Simply….YUM!
Equipment Needed For Crock-Pot Express Rice Pudding Recipe:
- 6 Quart Crock-Pot Express
- Liquid Measuring Cup
- Dry Measuring Cups And Spoons
- Wooden Spoon
- Small Mixing Bowl
- Whisk
- Fine Mesh Strainer
Special Diets
Gluten Free | Low Calorie | Low Fat | Low Sodium | Vegetarian
This recipe for Crock-Pot Express Rice Pudding is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
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Recipe Collections:
Crock-Pot Express Rice Pudding Recipe
Ingredients
- 1 Cup Arborio Rice
- 1 ½ Cups Water
- ¼ Teaspoon Kosher Salt
- 2 Cups Whole Milk (Divded)
- ½ Cup Granulated Sugar
- 2 Large Eggs
- ½ Teaspoon Pure Vanilla Extract
Instructions
- Add rice, water and salt to the insert of a 6 quart Crock-Pot Express multi-cooker. Stir briefly.
- Close and lock the lid into place, making sure the valve is set to sealing.
- Set on MANUAL, HIGH PRESSURE, for 4 minutes.
- When the time is done, let the pressure naturally release for 10 minutes.
- After 10 minutes, release any remaining pressure by turning the valve to venting. Carefully remove the lid and set aside.
- Add 1 1/2 cups of milk and the sugar to the rice in the pressure cooker. Stir to combine.
- In a small mixing bowl, whisk together the eggs, remaining 1/2 cup milk and vanilla extract.
- Pour egg mixture through a fine mesh strainer into the rice mixture.
- Press the SAUTE button and cook, stirring constantly, until mixture begins to boil. Turn off the pressure cooker.
- Pudding with thicken as it cools.
- Serve rice pudding warm or pour into serving dishes and chill in the refrigerator topped with whipped cream and a sprinkle of cinnamon or nutmeg, if desired.
- Enjoy!
Nutrition
So disappointed because this is not for a crackpot, slow cooker!
I am sorry Cheri that you were disappointed to find that this is not a slow cooker recipe, but is instead a recipe for the Crock-Pot Express multi-cooker. We are working on adding new recipes for the Crock-Pot Express to our website because we love the appliance and find that it can be a real time saver and has a lot of versatile features to help people cook delicious food for their families.
That being said, we do have over 800 recipes here on our website that are indeed slow cooker recipes so I hope you will look around and find something yummy to cook!
I agree, I also wanted a crockpot recipe. Seems like the instant pot took over. I will be canceling my subscription.