Just put it in your crock pot and forget about it until the last 10 min or so.
32 fl oz fat free half and half (or fat free milk, even though it doesn’t get quite as creamy)
32 fl oz fat free or 1% milk
3/4 cup sugar or sugar substitute of choice ( I use truvia)
1 pinch of salt
1 tsp vanilla extract, or the scrapings of a vanilla bean, or Vanilla Bean Paste
1 cup white long-grain rice (I prefer brown these days, which works well too!)
2 eggs, set out at room temp when cooking begins, then lightly beaten just before use
Add half and half, milk, sugar, salt, vanilla and rice to your crock pot.
Set to cook on high for about 3 hrs. You might want to go and stir it once or twice during that cooking time. If your crock pot runs a little hot, reduce the heat to low after 2 hrs.
Once your cooking time is done, temper your eggs. This means that you add about 1/4 of a cup of your hot rice pudding to the beaten eggs, and mix thoroughly. Then you add another 1/4 c, mix, then another. This ensures that the eggs are being cooked slowly and you won’t get scrambled eggs when you add them to your rice pudding.
Now add the tempered egg mix to your pot of rice pudding and stir well for about 2-3 minutes, to distribute and cook the eggs evenly. Give it a few minutes more in the pot, then check for consistency. Your rice pudding will thicken up quite a bit more with the eggs.
This rice pudding doesn’t thicken significantly in the refrigerator. What you see in thickness in the crock pot is where it will stay, so make sure you cook it long enough to the thickness you desire!
And that’s it!
If you like your rice pudding hot, go for it. If not, transfer the pudding into a covered container/dish and let it cool, making sure that the lid has at least a corner open for steam to escape. You could also cover the dish with plastic wrap, folding over the corners. Once cooled down some, cover fully and refrigerate!
Serve as is or with a sprinkle of cinnamon, or some fresh fruit, or fruit compote, or jam, or whatever your heart desires!
Note: When using fat free milk and half & half, no calorie sugar substitute, a 3/4 cup serving of this rice pudding is around 100 calories!
This makes about 15 servings or so.