Crockpot Caramel Rice Pudding Recipes

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.

Steps:

• Prepare the rice pudding: In a medium pot, combine the milk, rice, brown sugar and salt. Bring to a boil over high, then reduce to a simmer and cook, stirring often, until the milk has reduced and become creamy and the rice has swollen, about 20 minutes. (Cook a few minutes more if you like a thicker pudding.) You'll be able to see the rice on the surface of the pudding. The mixture will look loose, but it will continue to thicken as it cools. Remove from the heat.
• In a medium bowl, whisk the egg yolks with a few spoonfuls of the hot pudding. Add about 1 cup more pudding, little by little, then stir the yolk mixture back into the pudding. Stir in the vanilla. Cool slightly, then transfer to a serving bowl, cover and chill until cold, about 3 hours.
• Prepare the caramel: In a small saucepan, combine the sugar and 2 tablespoons water. Cook over medium heat, carefully swirling the pan to cook evenly without stirring, until the mixture starts to darken in spots, about 5 to 7 minutes. Cook until the caramel is a deep amber, 1 or 2 minutes. Immediately add the cream and butter, and stir to combine. Cook until the mixture is uniform and creamy, about 1 minute more. Stir in the vanilla and salt. Set aside until cooled to room temperature, about 20 minutes. It will thicken as it cools.
• Once the pudding is cold, you can adjust the consistency by adding a bit more milk. Just before serving, add the caramel to the cold rice pudding and swirl it through without fully combining.

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.

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 occasionally.
• Sprinkle with sugar and cinnamon.
• Serve warm.

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.

Steps:

• 1. spray inside of 2 to 31/2 quart slow cooker with cooking spray.
• 2. mix all ingredients except sugar and cinnamon in cooker.
• 3. cover and cook on low setting 3 to 4 hours or until liquid is absorbed. stir in pudding.
• 4. sprinkle pudding with sugar and cinnamon. serve warm.

Steps:

• Spray inside of 3 quart crock pot with nonstick cooking spray.
• Combine all ingredients in crock pot.
• Cover and cook on low for 3-4 hours or until liquid is absorbed and mixture is thickened.
• Stir well. Serve warm.