Make this rice pudding with cooked rice and orange. This easy recipe for rice pudding in the crock pot will blow your mind!
People tell me all the time how much they love rice pudding. So much so, I started to question myself.
Briefly.
Let’s not kid ourselves. Rice + milk does not equal dessert. It’s probably why it’s taken me, what? 3 years? to post a rice pudding recipe. Perhaps you remember my similar feelings about bread pudding?
My beloved husband Robb, the man with terrible taste in dessert foods, is among those who adore rice pudding. And he gladly ate a couple heaping helpings of this stuff.
One thing I can say for this recipe… it’s made in a slow cooker. I adore slow cooker recipes. It’s one pot, and if you use one of those liners, there’s next to zero clean up. Just my speed.
Pin this to your Dessert Recipes board on Pinterest!
When I was doing a little rice pudding research, I was surprised to find very few recipes that included some kind of flavor. Most of them were just basic plain old pudding, maybe with cinnamon.
If I’m going to bother with rice pudding, I’m going to take it up a notch and infuse some kind of interesting flavor in it. Which is how I landed on orange and pecan.
The recipe only requires the peel of the orange, so if you are coincidentally planning to eat an orange anyway, it will work out perfectly for you. Just drop some big old chunks of orange peel in the crock pot on top of your rice, so they are easy to retrieve before serving.
I was fortunate enough to be asked to share this recipe with the readers of Dish & Done magazine. You can see my feature in the Spring 2015 issue. It looks like this:
This particular issue is full of one pot meals, (and desserts!) so I’m sure you’ll find it very useful.
Want more? Try these comforting favorites!
- ¾ cup long-grain enriched white rice
- ¾ cup sugar
- 1 orange
- ¼ teaspoon cinnamon
- 1 cup half-and-half
- 2 cups 2% or whole milk
- dash of salt
- pecan or walnut chips, to serve
- Line the slow cooker with a slow cooker liner, or generously grease the insides and bottom with nonstick cooking spray.
- Sprinkle the rice evenly in the bottom of the slow cooker.
- Pour the sugar over the rice, sprinkling as evenly as possible.
- Using a paring knife, gently remove the outer peel from the orange in large pieces, taking care not to remove the white pith underneath. Place pieces of orange peel on top of the rice and sugar.
- Sprinkle cinnamon on top. Gently pour half-and-half and milk over rice. Add a dash of salt.
- Cover and cook for 2½ - 3 hours on high.
- Remove pieces of orange peel. Spoon rice pudding into serving dishes and garnish with pecans or walnuts.
This sounds great and I’d love to make it. What size slow cooker do you use? Mine is 6.5 quarts, which might be too big. I might be able to make it using the slow-cook setting of my rice cooker, but that might be too small. Thanks!