OLD FASHIONED SLOW COOKER RICE PUDDING
Make and share this Old Fashioned Slow Cooker Rice Pudding recipe from Food.com.
Provided by appleydapply
Categories Dessert
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 350.4, Fat 14.8, SaturatedFat 9.3, Cholesterol 44.2, Sodium 177, Carbohydrate 49.4, Fiber 0.5, Sugar 25, Protein 5.8
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 RECIPE
This slow cooker rice pudding will please anyone who loves a rich, creamy dessert. One of the best things about this recipe is how easy it is to get together quickly.
Provided by Gus
Categories dessert
Time 2h40m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 312.0 g, Calories 398.0 kcal, Fat 11 g, SaturatedFat 6.7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 158 mg, Carbohydrate 65.3 g, Fiber 0.8 g, Sugar 36.2 g, Protein 10.6 g
CROCK POT BASMATI RICE PUDDING
The cardamom in this pudding provides an irresistible Indian flavor. Serve it at room temperature, but it also works warm or cold. If you're feeling indulgent, add a little cream.
Provided by Olha7397
Categories Dessert
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 171.1, Fat 4.5, SaturatedFat 2.4, Cholesterol 12.2, Sodium 50.1, Carbohydrate 27.6, Fiber 0.8, Sugar 14.9, Protein 5.4
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
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