Slow cooker maple rice pudding is the next on my list of things to make in the slow cooker. Rice pudding! Huh! I hadn’t thought of that before but I was excited to try it out.
I searched around online for a while and decided to try a hybrid of three recipes.
- Canadian Maple Rice Pudding from All Recipes
- Rice Pudding in a Slow Cooker from All Recipes
- Slow Cooker Rice Pudding Recipe from A Year of Slow Cooking
Slow Cooker Maple Rice Pudding
Why did I do this? Well, frankly, I really liked the sounds of the maple rice pudding recipe, but it wasn’t for the slow cooker. And I don’t quite know how to convert stove top recipes into slow cooker recipes yet, although I do understand you generally just lengthen the cooking time. But I’m not confident enough to do it myself yet. Hence the second recipe.
Now that I think about it I don’t think I referred to the recipe from the Year of Slow Coking because it sounded over-complicated and fatty. But I did read her directions and probably they influenced me somewhat.
And I really only used the Canadian Maple Rice Pudding recipe for ingredients. I used the Slow Cooker Rice Pudding recipe only for the time, but I read the comments carefully and determined the recommended 1.5 hours cooking wouldn’t be enough time. And yup, it took a lot longer, maybe five hours. I tried to cook it for breakfast but the rice was still crunchy by the time I had to leave for work so I put it in the fridge and tried again after work. Around 8 p.m. it was ready.
And it was awesome.
Maple Rice Pudding Recipe Substitutions
I used skim milk in place of 2% and real maple syrup in place of maple extract. Oh, and I skipped the cloves.
Also I should mention I had to steal my husbands sushi rice for this and he wasn’t overly supportive. However, I think it made a really good rice pudding so it was worth it.