OLD FASHIONED RICE PUDDING (SLOW COOKER)
This recipe came from a tiny cookbook that came with my slow cooker 25 years ago and I've been making it ever since. A creamy, delicious comfort food that your entire family will love. Great on rainy, cool days.
Provided by Family Favorites
Categories Other Snacks
Time 2h50m
Number Of Ingredients 8
Steps:
- 1. Grease crock pot with butter or margarine.
- 2. Beat half & half, eggs, sugar and vanilla with electric mixer.
- 3. Stir in rice and raisins.
- 4. Pour into crock pot. Sprinkle with cinnamon.
- 5. Cover and cook on high for 30 minutes. Stir well. Turn to low and cook 2-3 hours.
- 6. If desired, add pineapple, slivered almonds cream or whipped cream before serving.
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.
CREAMY SLOW COOKER RICE PUDDING
This creamy slow cooker rice pudding is comfort food at its best. Simply add the ingredients to a slow cooker for vanilla-scented creamy rice pudding.
Provided by Stephanie Gallagher
Categories Dessert
Time 3h5m
Yield 6
Number Of Ingredients 9
Steps:
- Spray the slow cooker stoneware with cooking spray.
- Spoon into individual bowls or cups and serve warm, or refrigerate to chill to serve cold.
Nutrition Facts : Calories 220 kcal, Carbohydrate 37 g, Cholesterol 20 mg, Fiber 0 g, Protein 5 g, SaturatedFat 4 g, Sodium 111 mg, Sugar 31 g, Fat 6 g, ServingSize 6 servings, UnsaturatedFat 0 g
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
CHERRY ALMOND RICE PUDDING
This is from my Eat Well Stay Well cookbook. I haven't tried it yet, but it looks like a great way to use up leftover rice. Dried cranberries or blueberries can be used in place of the cherries. 4 servings.
Provided by dicentra
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 371.6, Fat 5, SaturatedFat 1.1, Cholesterol 7.7, Sodium 411.2, Carbohydrate 69, Fiber 1.5, Sugar 27.7, Protein 12.1
SLOW COOKER RICE PUDDING
Enjoy a nostalgic pudding, or a gluten-free alternative to porridge for breakfast. Add natural sweetness with fruit or almonds and a dusting of cinnamon
Provided by Good Food team
Categories Breakfast, Dessert, Treat
Time 3h15m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 200 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
CHERRY & SPICE RICE PUDDING
I live in Traverse City, the Cherry Capital of the World. What better way to celebrate our wonderful orchards than by using plump, tart dried cherries in my favorite desserts? This slow-cooked rice pudding recipe always turns out wonderful. -Deb Perry, Traverse City, Michigan
Provided by Taste of Home
Categories Desserts
Time 2h10m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the rice, evaporated milk, milk, sugar and water. Stir in the remaining ingredients. Transfer to a 3-qt. slow cooker coated with cooking spray., Cover and cook on low for 2-3 hours or until mixture is thickened. Stir lightly before serving. Serve warm or cold. Refrigerate leftovers.
Nutrition Facts : Calories 193 calories, Fat 5g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 61mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
CHERRY RICE PUDDING IN A SLOW COOKER
Make and share this Cherry Rice Pudding in a Slow Cooker recipe from Food.com.
Provided by Dinglebop
Categories Dessert
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 172.2, Fat 4.4, SaturatedFat 1.9, Cholesterol 99.1, Sodium 159.1, Carbohydrate 27.2, Fiber 0.1, Sugar 19.8, Protein 5.8
RICE PUDDING WITH ALMONDS AND CHERRY SAUCE
Categories Milk/Cream Mixer Dairy Fruit Nut Rice Dessert Christmas Cherry Almond Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
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 W/ CHERRIES & ALMONDS
A great family dessert and elegant enough for Company. For a richer pudding, use half milk and half cream.
Provided by Daily Inspiration S
Categories Puddings
Time 4h10m
Number Of Ingredients 11
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.
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RICE PUDDING WITH CHERRIES RECIPE - PILLSBURY.COM
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Servings 16Total Time 2 hrs 55 minsCategory DessertCalories 315 per serving
- Spray 4- to 5-quart slow cooker with cooking spray. In 2-quart saucepan, heat milk to simmering over medium heat. Stir in sugar until dissolved. Remove from heat. In slow cooker, mix milk mixture and whipping cream with whisk. Stir in rice.
- Cover; cook on Low heat setting 2 hours 30 minutes, stirring twice, until pudding is just set in center.
- Stir cherries, vanilla and almond extract into pudding. Cover; cook 15 minutes longer. Serve warm, or cool completely, then cover and refrigerate at least 3 hours until chilled. Garnish with orange peel and almonds. Store covered in refrigerator.
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- Cover and cook on high until the rice is cooked through and the pudding is creamy, about 3 1/2 to 4 hours.
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- Bring 1 1/4 cups of water to a boil in a medium saucepan. Add the rice and cook, stirring, for 3 minutes. Stir in the milk and one of the vanilla bean pods and its seeds and bring to a boil. Cover and cook over low heat, stirring occasionally, until the liquid is absorbed and the rice is tender, 35 to 40 minutes. Remove the saucepan from the heat. Immediately stir in 6 tablespoons of the sugar and 2 pinches of salt. Let cool, then discard the vanilla bean pod. Cover the rice pudding and refrigerate overnight.
- In a medium saucepan, combine 1/4 cup of the cherry juice with 1/2 cup of the sugar and the remaining vanilla bean pod and its seeds and bring to a boil over high heat. In a small bowl, whisk the remaining 1 3/4 cups of cherry juice with the cornstarch and pour into the saucepan. Continue to cook over high heat, whisking, until the sauce turns clear, about 4 minutes. Discard the vanilla bean pod. Stir in the cherries and keep the sauce warm.
- In another medium saucepan, cook the remaining 1 cup of sugar over moderate heat, stirring, until a golden caramel forms, about 9 minutes; brush down the side of the pan with a wet pastry brush if crystals form. While whisking, slowly and carefully pour the boiling water into the caramel. Remove the pan from the heat and let cool.
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