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Slow Cooker Pumpkin Rice Pudding — Lynn’s Recipes

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By Paul
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Lynn demonstrates how to make Pumpkin Rice Pudding in the Slow Cooker. This would make a great dessert for Thanksgiving. Super easy and you can make this ahead and it will be waiting for you after your meal. This is great served with cinnamon whipped cream.

4 cups milk
2 cups short grain white rice
2 cups pumpkin puree
1 cup raisins
½ cup brown sugar
4 teaspoons pumpkin pie spice
1 teaspoon vanilla paste or vanilla extract

Spray slow cooker very well with non-stick cooking spray. Add all the ingredients to the slow cooker and stir well. Cook on low for 3-4 hours until the rice is tender. Serve with whipped cream, if desired.

Printable Version: http://tinyurl.com/qjca9cc


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Video Rating: 5 / 5

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Paul

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Home cook from Europe. Collected and tested recipes from cuisines around the world — in a regular kitchen, no professional gear.

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10 responses to “Slow Cooker Pumpkin Rice Pudding — Lynn’s Recipes”

  1. lynnsrecipes
    Reply
  2. kimstar99

    I am going to give this a try with brown minute rice. It looks great.

    Reply
  3. Betty’s Kitchen

    Lynn, your Slow Cooker Pumpkin Rice Pudding looks so good; I bet the flavor
    is really great. It’s perfect for this time of year! Thanks for another
    terrific recipe!
    Love,
    –Betty :)

    Reply
  4. Patricia G.G.

    Lynn, your Pumpkin Rice Pudding looks wonderful. It´s the perfect dessert
    after your Thanksgiving meal. I love It.

    Have a terrific saturday,

    Patricia.

    Reply
  5. Ania’s Kitchen

    i just made it today and it was great! i dont have a slow cooker but i used
    very low heat and heavy bottom saucepan and it worked!
    I am looking for a slow cooker to buy, what kind do you have and can you
    let me know if you would recommend it?
    Thank you so much,
    Ania

    Reply
  6. FitAnge S

    How fantastic! I love rice pudding and pumpkin rice pudding would be
    fantastic. I love my slow cooker it’s my lifesaver. Thank you for sharing
    this Hun xo have a fantastic day! 

    Reply
  7. Robin D

    That looks amazing, I’ll definitelu be making this. Thanks Lynn!

    Reply
  8. Dianne Fitzsimmons

    I’m in Australia and we are in late spring but I’m using some pumpkin from
    autumn to cook this for dessert tonight. Thank you. 

    Reply
  9. TheMslizzygirl

    Does it make a difference with cooking of I were to use long grain rice
    instead? Thanks

    Reply
  10. Jack Roesti

    Everything you show look awesome….thanks again

    Reply

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