Old Fashioned Slow Cooker Rice Pudding Recipes

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.

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.

Steps:

• sugar, cornstarch and salt.
• Add milk and sugar mixture to rice.
• Heat to boiling; boil 1 minute, stirring constantly.
• Remove from heat.
• Stir in butter and vanilla.
• Separate eggs (whites will not be used) and beat yolks.
• Slowly stir about 1 cup of the hot rice mixture into the beaten egg yolks in a bowl.
• Blend with the remaining mixture in saucepan.
• Cook over medium heat, stirring frequently, just until mixture starts to bubble.
• Serve warm or cold, plain or with favorite topping.
• Optional:
• One or more of the following ingredients can be added after the egg yolks and before final cooking.
• 1/2 c Raisins
• 1/2 c Chopped Nuts
• 1/2 c Chopped Apples
• 1 t Cinnamon

Steps:

• Place all ingredients (except for nutmeg) into a large saucepan and place on stove.
• Cook on low to medium heat for around 2 hours stirring every 10 - 15 minutes.
• After 2 hours, take off of heat and let cool.
• Place into a large dish.
• Sprinkle nutmeg over the top and chill in fridge for about 3 hours.
• I know this might seem a long time but it isn't that hard to do and is great as a recipe you can do in advance.

Steps:

• Spray inside of slow cooker with cooking spray.
• Mix all ingredients in cooker.
• Cover and cook on low heat setting 4 hours or until liquid is absorbed.
• Stir every hour.