Slowcooker Pineapple Rice Pudding Recipes

PINEAPPLE RICE PUDDING

Steps:

• In a small bowl, combine the rice and pineapple; set aside. In a small bowl, beat cream, sugar and vanilla until soft peaks form. Fold into rice mixture. Cover and chill until serving. Garnish with cherries and mint if desired.

RICE PUDDING IN A SLOW COOKER

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.

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.

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 PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Spray 6-quart slow cooker with cooking spray. In small bowl, mix brown sugar and melted butter; spread evenly in bottom of slow cooker. Arrange pineapple slices on brown sugar mixture, cutting as needed to fit in one layer. Place cherry in center of each slice and around slices, as needed.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Cook on High heat setting 2 1/2 to 3 hours or until toothpick inserted in center comes out clean. Turn off slow cooker; uncover. Remove ceramic base from cooker to cooling rack. Cool 15 minutes.
• Place heatproof serving plate upside down onto ceramic base; carefully turn plate and ceramic base over. Remove ceramic base.

PINEAPPLE RICE PUDDING

Steps:

• In a large mixing bowl, combine rice, sugar and half-and-half and mix well.
• Stir in cornstarch, eggs, vanilla and pineapple.
• Pour into 4-5 quart slow cooker coated with vegetable cooking spray,.
• Cover and cook on low for 2-3 hours.
• When ready to serve, top each serving with toasted chopped pecans if desired.

PINEAPPLE RICE PUDDING

Steps:

• Add marshmallows to cooked rice while it's still hot. Stir until marshmallows melt.
• Add crushed pineapple and stir.
• Stir in whipped cream. Add to parfait dishes and chill in the fridge until cold.
• Serve with a sprinkle of cinnamon and a cherry on top.