Slow Cooker Orange Almond Rice Pudding Recipes

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 ORANGE ALMOND RICE PUDDING

Steps:

• Combine dairy through almonds: To your slow cooker add the milk, heavy cream, almond extract, rice flour, sugar and salt. Whisk well to thoroughly combine the ingredients. Add 1 cup of almonds and stir.
• Add orange peel to slow cooker: Use a vegetable peeler to remove four thick strips of the zest from 1 orange. Add to the slow cooker and stir.
• Turn the slow cooker on: Everyone's slow cooker is a little different. If you have an older slow cooker it might take a little longer. You know if your slow cooker runs hot or low, so please plan and adjust the time accordingly. Set the slow cooker on high and cook for 2 to 3 hours or low for 4 to 6.
• Stir the pudding: Two or three times during cooking, go ahead and stir the slow cooker ingredients making sure nothing sticks to the bottom of the slow cooker.
• Stir and remove the orange peel: Give the pudding a good stir. If it's soft, creamy and thickened, but still loose it's ready to serve. Remove and discard the orange peels. You can serve rice pudding warm, room temperature or cold. It will continue to thicken as it cools. For a loose consistency serve it warm from the slow cooker (it will be loose, but it shouldn't be watery or soupy, think honey or ketchup), for a thicker consistency serve at room temperature or for the thickest consistency (solid) serve it cold. If it chills and becomes too thick for your tastes, just rewarm on the stove or in the slow cooker and stir in a little milk 1 to 2 tablespoons at a time until it reaches your desired consistency.

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.