Crockpotricepudding Recipes

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.

SLOW-COOKER STICKY-TOFFEE PUDDING

Steps:

• For the pudding: Bring the dates and milk to a simmer in a small saucepan over medium heat, and simmer until the dates begin to soften, 3 to 4 minutes. Remove from the heat, and stir in the baking soda (it will foam a bit); set aside to cool slightly.
• Whisk together the flour, baking powder, salt and pumpkin pie spice in a medium bowl until combined; set aside.
• Whisk together the sugar, butter, eggs and zest in a large bowl until smooth. Whisk in the date mixture until just combined. Stir in the flour mixture until just combined.
• Line the insert of a 6-quart slow cooker with a double layer of aluminum foil, pressing it smoothly into the corners, and spray well with cooking spray. Pour the batter into the foil, and turn the cooker on low for 4 hours. Fold a double layer of paper towels, and place just under the lid across the pot to absorb the excess moisture and form a tight seal. Cover tightly with the lid. Cook until the middle of the cake has set and a toothpick inserted in the center comes out clean. Let cool slightly, 15 to 20 minutes.
• For the sauce: While the pudding cools, bring the sugar, cream and butter to a boil in a small saucepan over medium-high heat; cook, stirring often, until smooth, about 5 minutes. Remove from the heat, and add the nutmeg.
• To assemble: Poke holes in the cake with a skewer, and pour half the toffee sauce over it. Let the cake absorb some of the sauce, then pour the remaining sauce over the cake. Let the cake cool, 10 to 15 minutes. Serve with ice cream or 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.

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.

BREAD PUDDING IN THE SLOW COOKER

Steps:

• Place bread and raisins in a slow cooker.
• Whisk milk, eggs, butter, sugar, vanilla extract, and nutmeg together in a bowl; pour over bread and raisins. Toss to evenly coat.
• Cook on Low until a knife inserted near the center comes out clean, about 3 hours.

SLOW-COOKER BREAD PUDDING

Steps:

• Spray 5-quart oval slow cooker with cooking spray.
• Place bread and raisins in slow cooker.
• In medium bowl, beat milk, eggs, sugar, melted butter, cinnamon, vanilla, nutmeg and salt with whisk; pour over bread and raisins. Toss to evenly coat. Let stand 10 minutes. Toss again to make sure custard is evenly distributed.
• Cover and cook on Low heat setting 2 1/2 to 3 hours or until knife inserted near center comes out clean. Serve warm with whipped cream.

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:

• 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

Steps:

• Grease the ceramic pot generously with butter making sure to coat the sides as well. Add rice, milk, evaporated milk, heavy cream, and sea salt; stir well. Cover and set temperature to "high" for 2 hours.
• When time is up, add vanilla sugar and vanilla extract. Stir well and set the temperature on "Low" for 1 hour.
• Let it cool a little before serving. If preferred cold, transfer to a bowl, let cool off for 20 minutes before transferring to the fridge for a few hours. Makes 5 cups.

SLOW COOKER STICKY TOFFEE PUDDING

Steps:

• Put the dates in a heatproof bowl, cover with 150ml boiling water, and leave to soak for 30 mins. Butter a 1-litre pudding basin and line the base with baking parchment.
• Tip half the butter, half the treacle, the vanilla, 75g of the sugar and the cream into a pan set over a medium heat. Cook for 4-5 mins, stirring, until the sugar dissolves. Turn up the heat, bubble for 3 mins, then whisk in a pinch of salt. Pour a third of the sauce into the basin.
• Beat the remaining butter, treacle, sugar and the eggs together, then fold in the flour, bicarb, ¼ tsp salt, the dates and their soaking liquid. Spoon into the basin and smooth the surface, leaving a 1cm gap from the top. Cover with a double layer of baking parchment and foil, making a pleat in the middle so the pud can expand. Secure with kitchen string.
• Set the slow cooker to low. Sit the basin inside, then add boiling water so it comes halfway up the basin. Cover and cook for 7-8 hrs. Run a knife around the edge of the pudding and turn out onto a plate. Reheat the remaining sauce and pour over. Serve with ice cream.