CROCK POT RICE PUDDING
This Company's Coming recipe for rice pudding is by far the easiest one I have ever made. I might add an extra tablespoon or so of sugar next time, and maybe top the vanilla up to a full 2 teaspoons. However, it did taste just fine as is. The cinnamon taste is VERY mild, so you may want to sprinkle more cinnamon on top of individual servings.
Provided by Lennie
Categories Dessert
Time 5h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in slow cooker; stir well.
- Cover and cook on Low for 4 to 5 hours or on High for 2 to 2-1/2 hours.
- Stir twice during cooking period.
CREAMY CROCK POT RICE PUDDING
From our local newspaper. The few changes I made were to use basmati rice for plain white rice. You could use jasmine rice if you wish. Most importantly, the original recipe said to cook the pudding three to four hours, but in my Proctor Silex slow cooker, the rice was done in two hours. (I don't know if the reason that happened may have been that I started with hot cooked rice.)
Provided by COOKGIRl
Categories Dessert
Time 2h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Butter the inside of a 2-2 1/2 quart slow cooker.
- Mix all the ingredients together in the crock pot.
- Cover and cook on LOW 2-2 1/2 hours or until liquid is absorbed. (^^Read intro.^^).
- Serve warm.
SLOW COOKER RICE PUDDING
Super easy rice pudding made in a Crock Pot®. Yummo!
Provided by Susan
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 3h55m
Yield 8
Number Of Ingredients 9
Steps:
- Stir 4 cups milk, white sugar, and rice together in a slow cooker until the sugar dissolves; add margarine.
- Cook on High for 2 1/2 hours.
- Beat egg, 2 tablespoons milk, vanilla extract, almond extract, and salt together in a bowl.
- Temper the egg by stirring a small amount of the hot rice mixture into the egg mixture to gently warm the egg without cooking it; stir the egg mixture into the rice in the slow cooker.
- Continue cooking on High until creamy, about 15 minute more.
- Transfer pudding to a glass baking dish, cover with plastic wrap leaving two corners uncovered to vent, and refrigerate until chilled completely, at least 1 hour.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 27.7 g, Cholesterol 33.3 mg, Fat 4.5 g, Fiber 0.2 g, Protein 5.8 g, SaturatedFat 2 g, Sodium 112.8 mg, Sugar 18.5 g
CROCK POT BASMATI RICE PUDDING
The cardamom in this pudding provides an irresistible Indian flavor. Serve it at room temperature, but it also works warm or cold. If you're feeling indulgent, add a little cream.
Provided by Olha7397
Categories Dessert
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Works best in a small (3 1/2 quart) slow cooker.
- Lightly greased slow cooker stoneware.
- In a large saucepan over medium heat, bring milk to a boil, stirring often. Add sugar and cardamom. Remove from heat and stir in rice. Transfer to prepared slow cooker stoneware.
- Place a tea towel folded in half (so you will have two layers) over top of stoneware to absorb moisture. Cover and cook on High for 3 hours, until rice is tender and pudding is creamy. Transfer to a serving bowl and cool to room temperature. Garnish with pistachios. Serves 8.
- Sprinkling the pudding with a handful of pistachios adds fiber, potassium and vitamin B6, among other nutrients.
- Evaporated cane Juice sugar: Sugar made from evaporated cane juice, such as Sucanat or Rapadura, is a healthier alternative to refined sugar. Although no sugar is a significant source of nutrients, these less processed versions have more nutrients than refined white or brown sugar. Evaporated cane juice retains complex sugars, minerals and molasses, which have some nutritive value. Also, studies suggest it is less likely to cause cavities than refined white sugar.
- The Healthy Slow Cooker, by Judith Finlayson.
Nutrition Facts : Calories 171.1, Fat 4.5, SaturatedFat 2.4, Cholesterol 12.2, Sodium 50.1, Carbohydrate 27.6, Fiber 0.8, Sugar 14.9, Protein 5.4
RICE PUDDING
For an old-fashioned sweet treat just like Grandma used to make, try this slow-cooker rice pudding. It has a rich cinnamon flavor and is made wonderfully light after whipped cream is stirred in at the end. -Jennifer Bennett, Salem, Indiana
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a 1-1/2-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 2 hours; stir. Cover and cook 1-2 hours longer or until rice is tender. Transfer to a small bowl; cool. Refrigerate until chilled., Just before serving, fold in whipped cream. If desired, garnish with additional whipped cream and cinnamon.
Nutrition Facts : Calories 437 calories, Fat 17g fat (10g saturated fat), Cholesterol 157mg cholesterol, Sodium 87mg sodium, Carbohydrate 63g carbohydrate (39g sugars, Fiber 1g fiber), Protein 8g protein.
OLD FASHIONED SLOW COOKER RICE PUDDING
Make and share this Old Fashioned Slow Cooker Rice Pudding recipe from Food.com.
Provided by appleydapply
Categories Dessert
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a colander, rinse rice thoroughly under cold water.
- Put in lightly greased slow cooker. I use a round, 3.5 to 4 qt cooker.
- Add remaining ingredients, except for butter & whipped cream.
- Stir to combine.
- Pour butter over rice mixture.
- Cover and cook on HIGH for 2 1/2 to 3 hours, until rice has absorbed the liquid.
- When ready to serve, spoon into dessert bowls and top with sweetened whipped cream.
Nutrition Facts : Calories 350.4, Fat 14.8, SaturatedFat 9.3, Cholesterol 44.2, Sodium 177, Carbohydrate 49.4, Fiber 0.5, Sugar 25, Protein 5.8
CREAMIEST RICE PUDDING
OK, so it's a little time-consuming to make this on the stovetop, but for a real rice pudding fan, it's worth every minute. My husband says it reminds him of the rice pudding he used to get as a child at a restaurant.
Provided by BONNIE Q.
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 8h
Yield 12
Number Of Ingredients 8
Steps:
- In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.
- In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
- When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 37.7 g, Cholesterol 59.8 mg, Fat 4.7 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 2.5 g, Sodium 134.8 mg, Sugar 24.7 g
SLOW COOKER RICE PUDDING
Slow cooker Rice Pudding
Provided by delboy2028
Time 4h10m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Use some of the butter to grease the bowl of the slow cooker.
- add the milk, sugar and remaining butter and either ground cinnamon, nutmeg or vanilla extract.
- Give the contents a stir and replace the lid
- Turn the slow cooker onto high and cook for 4 hours or until the rice as absorbed the liquid Stirring halfway through.
SLOW COOKER RICE PUDDING
Smooth, creamy and delectable, this easy dessert is nice to serve with ground cinnamon and maple syrup! https://www.youtube.com/watch?v=zZI_IotvePg
Provided by CLUBFOODY
Categories Dessert
Time 3h10m
Yield 5 cups
Number Of Ingredients 8
Steps:
- Grease the ceramic pot generously with butter making sure to coat the sides as well. Add rice, milk, evaporated milk, heavy cream, and sea salt; stir well. Cover and set temperature to "high" for 2 hours.
- When time is up, add vanilla sugar and vanilla extract. Stir well and set the temperature on "Low" for 1 hour.
- Let it cool a little before serving. If preferred cold, transfer to a bowl, let cool off for 20 minutes before transferring to the fridge for a few hours. Makes 5 cups.
Nutrition Facts : Calories 586.3, Fat 40, SaturatedFat 24.8, Cholesterol 143.4, Sodium 420.7, Carbohydrate 45.1, Fiber 1.1, Sugar 0.2, Protein 11.9
CREAMY CINNAMON RICE PUDDING
If you're looking for a creamy, cinnamony, delicious rice pudding, this ones for you!! It takes a little time, but WEELLLL worth the wait!! Enjoy, and be sure to let me know what you think!! Can also be prepared without the cinnamon, and you also can add raisins at the end.. it's all up to you!!
Provided by TINYCHEF
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Combine the milk, cinnamon, butter, and rice in a large pot. Bring to a boil, then reduce heat to low, and simmer for 30 minutes, or until rice is tender. Gradually stir in the sugar.
- In a medium bowl, whisk together the heavy cream and eggs until smooth. Gradually whisk in about a cup of the hot milk mixture, or enough to raise the temperature to just above body temperature. Gradually stir the warmed egg mixture into the pot. This will keep you from having scrambled egg in your pudding!
- Simmer the pudding over low heat for about 10 minutes, stirring constantly until thickened. Pour into a baking dish or bowl, and allow to cool for 10 to 15 minutes before refrigerating. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 58.7 g, Cholesterol 118.9 mg, Fat 17.8 g, Fiber 0.8 g, Protein 11.7 g, SaturatedFat 10.6 g, Sodium 159 mg, Sugar 44.9 g
RICE PUDDING IN A SLOW COOKER
This pudding is done in a slow cooker, and tastes wonderful after a cold day in the snow, or a long walk on a cold night. Excellent for Christmas Eve. It is very inexpensive to make, and it freezes well if you want to make a double batch. It is best served warm with a pinch of nutmeg or ground cloves. Add baked apples for an extra special treat.
Provided by LISAMARIE
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 2h10m
Yield 8
Number Of Ingredients 6
Steps:
- Place the rice, sugar, evaporated milk, vanilla, cinnamon stick, and nutmeg into a slow cooker. Cover, and cook on Low for 1 1/2 hours, stirring occasionally. Remove cinnamon stick, and serve warm.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 56.4 g, Cholesterol 27.4 mg, Fat 7.5 g, Fiber 2.6 g, Protein 8.2 g, SaturatedFat 4.5 g, Sodium 102.2 mg, Sugar 34.7 g
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