Crock Pot Rice Pudding Food

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.

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.

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.

RICE PUDDING

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.

CROCK POT BASMATI RICE PUDDING

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.

OLD FASHIONED SLOW COOKER RICE PUDDING

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.

SLOW COOKER RICE PUDDING

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.

PERFECT CROCK POT RICE

Steps:

• Rub your slow cooker lightly with 1 tablespoon butter or margarine.
• Pour in rice, water and salt.
• Cover and cook on High 1 1/2 to 2 1/2 hours, stirring occasionally.
• Note: Up to 4 cups raw rice may be prepared in slow cooker making 10 cups cooked.

RICE PUDDING IN A SLOW COOKER

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.