Slow Cooker Rice Pudding Food

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.

SLOW-COOKER COCONUT BROWN RICE PUDDING

Steps:

• Mist a 5-to-6-quart slow cooker with nonstick cooking spray. Mix the coconut water, coconut milk, 1 1/2 cups water, sugar, vanilla and salt in the bowl of the slow cooker until the sugar is dissolved. Stir in the rice and cook on high 4 hours or low for 5 to 6 hours.
• Uncover, stir well and let stand 15 minutes. Transfer to a large bowl and stir in the butter. Continue to cool, stirring, until warm. Stir in the lime zest. Serve warm or chill until cold. Top as desired.

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.

CREAMY SLOW COOKER RICE PUDDING

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.

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.

SLOW COOKER RICE PUDDING

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.

KHEER - INDIAN RICE PUDDING (SLOW COOKER)

Steps:

• Coat the bottom and sides of a 5 quart slow cooker with vegetable oil.
• Put the rice, sugar, cardamon seeds, raisins and milk in the slow cooker. If using agave nectar, add it towards the end, as it will make the dish pinkish-brown in color. Note: I used only half of the cardamon seeds and that was plenty flavorful for me.
• Cook on HIGH for 3 hours, stirring once or twice. Be careful not to let it overcook, as the milk will separate. (I found mine a bit too thin at the end of three hours and cooked another 30 minutes with the top off, but I have an old slow cooker).
• Sprinkle with chopped nuts and serve, hot or cold. It will thicken as it cools.

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.

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.

SLOW COOKER RICE PUDDING

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.

SLOW COOKER ORANGE ALMOND RICE PUDDING

Steps:

• Combine dairy through almonds: To your slow cooker add the milk, heavy cream, almond extract, rice flour, sugar and salt. Whisk well to thoroughly combine the ingredients. Add 1 cup of almonds and stir.
• Add orange peel to slow cooker: Use a vegetable peeler to remove four thick strips of the zest from 1 orange. Add to the slow cooker and stir.
• Turn the slow cooker on: Everyone's slow cooker is a little different. If you have an older slow cooker it might take a little longer. You know if your slow cooker runs hot or low, so please plan and adjust the time accordingly. Set the slow cooker on high and cook for 2 to 3 hours or low for 4 to 6.
• Stir the pudding: Two or three times during cooking, go ahead and stir the slow cooker ingredients making sure nothing sticks to the bottom of the slow cooker.
• Stir and remove the orange peel: Give the pudding a good stir. If it's soft, creamy and thickened, but still loose it's ready to serve. Remove and discard the orange peels. You can serve rice pudding warm, room temperature or cold. It will continue to thicken as it cools. For a loose consistency serve it warm from the slow cooker (it will be loose, but it shouldn't be watery or soupy, think honey or ketchup), for a thicker consistency serve at room temperature or for the thickest consistency (solid) serve it cold. If it chills and becomes too thick for your tastes, just rewarm on the stove or in the slow cooker and stir in a little milk 1 to 2 tablespoons at a time until it reaches your desired consistency.

SLOW COOKER RICE PUDDING

Steps:

• Use a knob of butter to grease the slow cooker well.
• Add the rice, evaporated milk and coconut milk, and give everything a good stir.
• Set the slow cooker on low and cook for 2 hours.
• Add the cinnamon and dried fruit, give everything another good stir, and leave to cook for a further 1 to 1 and a half hours.
• At this stage the rice is cooked, but the pudding still has a slightly runny texture - take it off the heat, and leave the lid on for a further 10-15 minutes, the pudding will absorb all the liquid, and become creamy.
• Serve with chopped nuts, seeds, fresh fruit or jam.

SLOW COOKER RICE PUDDING

Steps:

• Put all in slow cooker, stir, turn on heat (I start on high for first hour then turn down to low).
• Stir occasionally - at least once an hour - no skin should form and the rice should plump up nice and slow.
• Keep it cooking until it just a bit wetter than the consistency you like as some more liquid is absorbed as it cools.
• Serve hot, warm or cold.

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 RECIPE

Steps:

• Firstly, rinse the rice under cold water.
• In the slow cooker, add all the ingredients and mix until sugar is dissolved.
• Cook on high for 2 & ½ to 3 hours or until the rice is cooked and the liquid is creamy.
• Serve & Enjoy.