As the title says, my rice had a little underlying crunchiness.
Specifics:
I used the recipe that’s in this [sub’s wiki](https://www.allrecipes.com/recipe/235333/slow-cooker-rice-pudding/) – half-cup of washed white rice, half-cup white sugar, some butter, quart of milk, 2 tbsp brown sugar (that wasn’t in the recipe but I prefer a bit more sweet); finished with egg, some vanilla extract, some almond extract at the end to thicken.
I used a fairly modern 2 or 3 quart oval name-brand Crockpot. Recipe said 2.5 hrs on high + 15 – 20 minutes after adding egg & extracts. I went 3.5 hrs on high, + 30 minutes on high after egg addition, since previous experience gave crunchy results, in both this crockpot and another 6 qt. one. This time, it was slightly less crunchy than past efforts, but 4 hours to cook rice? Could that be?
I never removed the lid, despite one person’s suggestion on here saying to stir half-way through. Crockpot does fine with roasts or chicken or stews on low for 8 – 10 hours, so I’m convinced it works.
Has anyone else had similar experience? How long dare I go?
by Draano
1 Comment
One review said it took 4 hours, another said they had crunchy rice at a little over 3 hrs but had no more time. I’ve only ever made rice pudding with cooked rice, so I don’t know about this exactly. Maybe par cooking your rice first would help.