Slow Cooker Rice Pudding W Cherries Almonds Recipes

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:

• 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.

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:

• Use cooked leftover rice.
• Use dried cherries, they can be a bit expensive so sometimes we use dried cranberries. But prefer cherries,.
• Combine all the ingredients in a large buttered casserole dish that will fit into your slow crock pot.
• Cover it tightly with buttered side down foil.
• Place a rack in the bottom of cooker and add 1 cup of water to bottom of cooker.
• Place covered bowl onto rack and place lid on slow cooker.
• Cook 4 hours on low heat.
• Remove casserole, and let stand at room temperature 15 minutes.
• Serve with a topping of whipped cream and sliced toasted almonds.

Steps:

• Cook the rice until tender.
• Add the evaporated milk, brown sugar and orange zest; cover and cook for 10 minutes.
• Uncover and cook, stirring frequently, for 10 minutes or until the rice is very creamy and most of the liquid has been absorbed.
• Stir in the milk, vanilla and almond extracts and remove from heat.
• Cool to room temperature, stir in the cherries and almonds and refrigerate for 2 hours or until chilled.

Steps:

• Butter the slow cooker all over the base and half way up the sides. Heat the milk to simmering point. Mix the pudding rice with the milk and pour it into the slow cooker. Add a grating of nutmeg or cinnamon. Cook for 2½ hours on High and stir once or twice if you can.
• Serve with honey, or flaked almonds and fruit if you like.

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.