Crockpot Rice Pudding, Three Ways!

Really early on in this blog’s existence I shared my recipe for the most delicious crockpot rice pudding I know of, the one that I created and have perfected over many cold-weather months. The result is the ultimate fall/winter treat that is like a full-body hug. It’s just so good.
However, this year I have decided to take the divinity of my recipe to the next level by adding in some of my favorite fall flavors to the plain version. The result has been mind blowing. I can’t wait for you to try these. They are so simple but SO delicious. But first, the original recipe:
Liz’s Crockpot Rice Pudding
8 cups Milk
1 cup long grain white rice (not instant)
1 cup sugar
Combine ingredients in crockpot, stir well, and cook on low for 6-7 hours, or on high for about 5. The rice will expand to fill the crockpot and will be bite tender when it is ready.
Once it is ready add:
1/4 cup half & half
3 tbsp. cornstarch
9 tbsp. water
2 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. salt
In a small bowl, mix together water and cornstarch until well combined. Pour mixture and all other ingredients in crockpot, stir together, and let cook for another half hour. You’re done!
Now, this is the part where you could load up a big bowl of rice pudding love and be happier than you have been in awhile. But, I promised next level, so, here’s 3 additions you can make to the original recipe if you want to not only be in heaven, but be in heaven with a fresh Diet Coke in hand.

Pumpkin Pie Rice Pudding

1 c. canned pumpkin
1/2 c. sugar
1 c. heavy whipping cream
2 tbsp. ground cinnamon
2 tsp. ground nutmeg
2 tsp. ground ginger
3 tsp. ground allspice

After cooking the pudding completely, whip whipping cream until stiff peaks form. Fold in remaining ingredients to whipping cream. Add to taste to prepared rice pudding by either mixing together, or layering as a trifle. Oh. Yum.

Blueberry Compote with Toasted Coconut Rice Pudding

1 c. fresh blueberries
1/4 c. sugar
1/2 tbsp. lemon juice
2 c. toasted coconut

Combine all ingredients except coconut in a saucepan and simmer on medium heat until sugar has dissolved and berries have started to break down. Combine compote, toasted coconut, and prepared pudding and enjoooooy.

Caramel Apple Rice Pudding

1 cup. caramel (I used sugar-free Smuckers, or you can make your own if you are a fancy person)
2 medium apples
3 tbsp. heavy whipping cream

Core, peel, and dice apples, and cut into medium sized chunks. Combine all ingredients in a small saucepan and stir over medium-high heat. Let mixture simmer until apples are tender. Cool until lukewarm, then add to prepared rice pudding.

That’s it! And, I have literally had to go back to the fridge and have more of each of these as I write. They are just too much. Oh fall, so glad you’re back.

Happy pudding-ing!

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