Old Fashioned Slow Cooker Rice Pudding Recipes

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.

OLD FASHIONED SLOW COOKER RICE PUDDING RECIPE - (4.3/5)

Steps:

• 1. In a colander, rinse rice thoroughly under cold water. 2. Put in lightly greased slow cooker. I use a round, 3.5 to 4 qt cooker. 3. Add remaining ingredients, except for butter & whipped cream. 4. Stir to combine. 5. Pour butter over rice mixture. 6. Cover and cook on HIGH for 2 1/2 to 3 hours, until rice has absorbed the liquid. 7. When ready to serve, spoon into dessert bowls and top with sweetened whipped cream.

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.

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.

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 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.

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.

MOM'S OLD FASHIONED RICE PUDDING RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Combine Minute Rice, milk, raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish. Bake for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.

OLD FASHIONED RICE PUDDING

Steps:

• Place all ingredients (except for nutmeg) into a large saucepan and place on stove.
• Cook on low to medium heat for around 2 hours stirring every 10 - 15 minutes.
• After 2 hours, take off of heat and let cool.
• Place into a large dish.
• Sprinkle nutmeg over the top and chill in fridge for about 3 hours.
• I know this might seem a long time but it isn't that hard to do and is great as a recipe you can do in advance.

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.