Connie’s Rice Pudding with a Caramel Twist

Hey Y’all,

Who doesn’t love Rice Pudding? I’ve been making this delicious dessert for years, sometimes just to use leftover rice.

I’ve used the stovetop, oven & crockpot. I must say, my crockpot recipe is my fave! I’ve tweaked it slightly over the years and it continues to be a crowd pleaser. The brown sugar is the game changer! Serve in a glass dish with a dollop of freshly whipped cream and a sprinkle of cinnamon! Your friends and family will ask for seconds & the recipe!

Kristin loved the picture of the avocado green crockpot on the cover of the cookbook. We received that treasure for a wedding gift in June 1972. I used it all the time!

Try this awesome recipe and let me know what you think. I love getting your comments. By the way, if you have leftovers, heat it up for breakfast! It will make your day!

Have a great day, Friends!

Love y’all,
connie

P.S. BLAKE SHELTON!
Need I say more?

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What you need:

• 3 cups cooked rice  (I like Arborio, but use what you have)
• 3 eggs, whisked
• 1 cup brown sugar
• 3 tbsps. softened butter
• 1 can Eagle Brand Sweetened Condensed Milk
• 1 can (12 oz) evaporated milk
• 1 tsp. vanilla 
• Sprinkle nutmeg
• Sprinkle cinnamon

How to make it:

1. Butter sides of crockpot
2. Pour above ingredients into crockpot; turn to low heat
3. Stir several times in the first hour to prevent sticking
4. Keep covered 
5. Stir until thick & creamy; while still in crockpot, sprinkle with white sugar & cinnamon 

How to Serve:

Serve warm in a pretty glass dessert dish.  Drizzle with caramel sauce and then a dollop freshly whipped cream & a sprinkle of cinnamon.   

Just a little taste of Heaven
right here in Austin, Texas!

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