Crock Pot Rice Pudding With Cherries And Almonds Food

RICE PUDDING WITH ALMONDS AND CHERRY SAUCE

Steps:

• Combine milk, 5 tablespoons sugar and rice in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean and bring to boil. Reduce heat to medium and simmer until rice is tender and mixture is thick, stirring frequently, about 35 minutes. Discard vanilla bean. Mix in almonds. Pour rice pudding into 13x9x2-inch metal baking pan; cool completely.
• Using electric mixer, beat cream and 2 tablespoons sugar in medium bowl until medium peaks form. Fold cream into rice pudding mixture in pan. Cover and refrigerate until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Cook cherries, lemon and remaining 3/4 cup sugar in heavy medium saucepan over medium heat until cherries are tender, stirring occasionally, about 5 minutes. Add cornstarch mixture and bring to boil, stirring constantly. Discard lemon. Spoon pudding into bowls. Spoon hot cherry sauce over.

SLOW COOKER RICE PUDDING

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.

SLOW COOKER RICE PUDDING W/ CHERRIES & ALMONDS

Steps:

• 1. In a lightly greased slow cooker insert, mix together sugar, rice, cherries, almonds, lemon zest and salt.
• 2. Whisk together milk, eggs and almond extract. Stir into rice mixture.
• 3. Cover and cook on HIGH for 4 hours, until rice is tender and pudding is set.
• 4. Serve warm, garnished with toasted almonds and heavy cream, if desired.

CHERRY RICE PUDDING IN A SLOW COOKER

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.

CREAMY CROCK POT RICE PUDDING

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.

CROCK POT RICE PUDDING

Steps:

• Boil milk, rice, butter, and sugar together in crock pot on high setting until thick (45 mins- 1 hr).
• When thickened, stir in cream, egg, and vanilla.
• When cool, sprinkle with cinnamon.

CROCK POT RICE PUDDING

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.