Crockpot Rice Pudding With Fruit Recipes

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OLD FASHIONED SLOW COOKER RICE PUDDING



Old Fashioned Slow Cooker Rice Pudding image

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

3/4 cup long-grain white rice
3 cups milk
3/4 cup granulated sugar
3/4 teaspoon ground cinnamon
1 pinch salt
1/3 cup butter, melted
sweetened whipped cream

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 CROCK POT RICE PUDDING



Creamy Crock Pot Rice Pudding image

From our local newspaper. The few changes I made were to use basmati rice for plain white rice. You could use jasmine rice if you wish. Most importantly, the original recipe said to cook the pudding three to four hours, but in my Proctor Silex slow cooker, the rice was done in two hours. (I don't know if the reason that happened may have been that I started with hot cooked rice.)

Provided by COOKGIRl

Categories     Dessert

Time 2h

Yield 6 serving(s)

Number Of Ingredients 8

butter
3 cups cooked white rice (basmati or jasmine)
1/2 cup raisins or 1/2 cup cranberries
1 teaspoon pure vanilla extract
1/4 teaspoon ground cardamom (my addition)
1 (14 ounce) can sweetened condensed milk
12 ounces half-and-half cream
3/4 teaspoon cinnamon or 1/2 cinnamon stick

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



Slow Cooker Rice Pudding image

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

4 cups milk
½ cup white sugar
½ cup long-grain white rice
1 tablespoon margarine
1 egg
2 tablespoons milk
½ teaspoon vanilla extract
½ teaspoon almond extract
⅛ teaspoon salt

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

RICE PUDDING IN A SLOW COOKER



Rice Pudding in a Slow Cooker image

This pudding is done in a slow cooker, and tastes wonderful after a cold day in the snow, or a long walk on a cold night. Excellent for Christmas Eve. It is very inexpensive to make, and it freezes well if you want to make a double batch. It is best served warm with a pinch of nutmeg or ground cloves. Add baked apples for an extra special treat.

Provided by LISAMARIE

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 2h10m

Yield 8

Number Of Ingredients 6

1 cup uncooked glutinous white rice
1 cup white sugar
2 (12 fluid ounce) cans evaporated milk
1 teaspoon vanilla extract
1 ounce cinnamon stick
1 teaspoon ground nutmeg

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.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 56.4 g, Cholesterol 27.4 mg, Fat 7.5 g, Fiber 2.6 g, Protein 8.2 g, SaturatedFat 4.5 g, Sodium 102.2 mg, Sugar 34.7 g

CROCKPOT RICE PUDDING WITH FRUIT



Crockpot Rice Pudding with Fruit image

Number Of Ingredients 8

1/2 gallon milk * see note
1 cup white rice
1 cup sugar
3 tablespoons margarine, solid
1/4 teaspoon salt (optional)
1 teaspoon vanilla extract
1/2 cup dried apricot or peaches, minced
1/4 teaspoon ground cinnamon

Steps:

  • NOTE* May use half nonfat and half whole milk or all nonfat. Substitute canned milk for the regular milk for a very rich flavor. The cooking time will vary greatly, anywhere from 1-1/2 to 3-1/2 hours. The longer it cooks the thicker it will be. It is important to have the dried apricots minced. Put all ingredients into crockpot. Stir to blend well. Cover and cook on HIGH 1- 1/2 hours, stir once after about 1 hour. Or, cook on HIGH for the first 30 minutes, turn to LOW and cook as long as you desire. Check after the first 2 hours of low cooking and stir. If rice is not absorbing the milk quickly enough, turn the crockpot up to high again. Keep cover on at all times. Crockpot temperatures vary widely among different brands. Only experimentation can tell you the correct amount of time for cooking in your crockpot. Rarely will a crockpot recipe fail, as the long, slow cooking process does not require precise timing.

Nutrition Facts : Nutritional Facts Serves

RICE PUDDING



Rice Pudding image

For an old-fashioned sweet treat just like Grandma used to make, try this slow-cooker rice pudding. It has a rich cinnamon flavor and is made wonderfully light after whipped cream is stirred in at the end. -Jennifer Bennett, Salem, Indiana

Provided by Taste of Home

Categories     Desserts

Time 3h15m

Yield 4 servings.

Number Of Ingredients 11

1-1/4 cups 2% milk
1/2 cup sugar
1/2 cup uncooked converted rice
1/2 cup raisins
2 eggs, lightly beaten
1 teaspoon ground cinnamon
1 teaspoon butter, melted
1 teaspoon vanilla extract
3/4 teaspoon lemon extract
1 cup heavy whipping cream, whipped
Additional whipped cream and ground cinnamon, optional

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.

Nutrition Facts : Calories 437 calories, Fat 17g fat (10g saturated fat), Cholesterol 157mg cholesterol, Sodium 87mg sodium, Carbohydrate 63g carbohydrate (39g sugars, Fiber 1g fiber), Protein 8g protein.

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