Old Fashioned Slow Cooker Rice Pudding Recipes

Steps:

• 1. This recipe uses American/English measurements, do not use the cup that comes with the rice cooker. Machine: Medium (5- or 6-cup) rice cooker, fuzzy logic only Cycle: Porridge You need a very starchy rice such as Arborio or an American-grown version of it to get the right consistency for this pudding. Using more than 2 tablespoons, however, makes the pudding too starchy, especially when cold.
• 2. Place the rice and milk in the rice cooker bowl; stir to combine. Close the cover and set for the Porridge cycle.
• 3. When the machine switches to the Keep Warm cycle, open the rice cooker, and add the sugar and vanilla, quickly stirring it into the rice milk mixture. Stir until combined.
• 4. Close the cover and reset for a second Porridge cycle. Stir every 15 to 20 minutes until the desired consistency is reached. Warning: cooking the sugar for more than about 1/2-hour makes the pudding difficult to clean from the rice cooker bowl, so don't add sugar at the beginning of cooking (although the rice pudding comes out fine)! Rice mixture will thicken as it cools. If it comes out too thick, just add more milk.
• 5. Pour the pudding into 6 custard cup or ramekins, or pour into a single larger bowl. Serve warm or let cool slightly and refrigerate for at least 1 hour. When cold, cover with plastic wrap and store for up to 4 days.
• 6. You can add dried fruit and or cinnamon, and top with whipped cream. Also a fruit syrup or sauce or fresh fruit would be good as a topping. Coconut can be added to the mixture as well.

Steps:

• 1. Grease crock pot with butter or margarine.
• 2. Beat half & half, eggs, sugar and vanilla with electric mixer.
• 3. Stir in rice and raisins.
• 4. Pour into crock pot. Sprinkle with cinnamon.
• 5. Cover and cook on high for 30 minutes. Stir well. Turn to low and cook 2-3 hours.
• 6. If desired, add pineapple, slivered almonds cream or whipped cream before serving.

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.

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:

• 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:

• 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.

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.