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.

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:

• 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.

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.

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 RICE PUDDING

Steps:

• Butter the slow cooker all over the base and half way up the sides. Heat the milk to simmering point. Mix the pudding rice with the milk and pour it into the slow cooker. Add a grating of nutmeg or cinnamon. Cook for 2½ hours on High and stir once or twice if you can.
• Serve with honey, or flaked almonds and fruit if you like.

SLOW-COOKER CARAMEL RICE PUDDING

Steps:

• Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray.
• Mix all ingredients except sugar and cinnamon in cooker.
• Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding.
• Sprinkle pudding with sugar and cinnamon. Serve warm. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.