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Connie’s G/F Rice Pudding with a Caramel Twist

Connie Nelson
Print Recipe
Course Dessert

Ingredients
  

  • 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

Instructions
 

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

Notes

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.  
Keyword glutenfree