Old Fashioned Slow Cooker Rice Pudding Recipe 435

OLD-FASHIONED RICE PUDDING I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
• Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
• Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

OLD-FASHIONED RICE PUDDING

Steps:

• Preheat oven to 325°. Place first four ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve 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.

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.

AUNT LEE'S OLD FASHIONED (BAKED) RICE PUDDING

Steps:

• In a small bowl, combine sugar, nutmeg and cinnamon, mix until well blended, and set aside.
• In a large (2 quart) bowl, beat egg yolks until light colored.
• Add sugar and spice mixture and beat well.
• Add milk and beat well.
• Add cooked rice and mix well.
• Stir in melted butter and raisins.
• Pour mixture in to a buttered 3-quart ovenproof casserole dish or baking pan.
• In a small bowl, beat egg whites until rounded peaks form.
• Beat Confectioner's sugar into egg whites until whites are glossy and stiff.
• Fold beaten egg whites in to rice mixture.
• Bake at 325°F for 50-60 minutes.
• Remove from oven and let stand until warm (20-45 minutes).
• Stir pudding until smooth and well mixed.
• Chill (or serve warm).

CROCKPOT OLD FASHIONED RICE PUDDING

Steps:

• 1. Mix together all the ingredients except whipped topping.Pour into lightly greased crockpot. Cover and cook on high 2 hours, or low 4-6 hours. Stir every 2 hours, Serve warm or cold with whipped topping.

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.