Crock Pot Rice Pudding
Ingredients:
3 tbsp. butter
6 cups whole or 2% milk (no skim milk - it's too watery)
3/4 cup sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/3 tsp. vanilla extract
2 tbsp. brown sugar
Directions:
Grease the inside of a 4-quart slow cooker with butter. Be sure to get the sides too. Set aside the butter for use again in just a minute. Note: You can use a round, oval or casserole-shaped slow cooker. Cooking times may vary slightly when using different shaped slow cookers.
Add the milk, Minute Rice, sugar, salt, cinnamon, vanilla extract and brown sugar into the crock pot.
Give it a gentle stir. Then dot the top with the remaining butter.
Cover and cook on low for about 3-4 hours (stirring occasionally while cooking.)
When the rice is tender, it is ready. Stir well, then top with a sprinkling of cinnamon. This dish will thicken as it cools. If it isn't thick enough for your tastes, just let it hang out for about 30 minutes and it will get thicker. Alternatively, if you want to thicken it, just add a bit of milk until you reach the desired consistency.
Cook's Notes: This dish is traditionally made with raisins added. If you want to add them, stir about a cup of raisins in during the last hour of cooking. Also, to change it up a bit, you could used dried cranberries as well.
Crock Pot Rice Pudding
Let
me start by saying that this ain't your Grandma's rice pudding. I feel
rice pudding gets a bad rap. It's kinda like fruit cake. Some folks
associate these foods with a different generation and not for our
'foodie' generation. They might feel it's too old school or is more for a
retirement home than in the hipster homes of today. Well, ya know what?
We're bringing rice pudding back. We are taking it back from the dusty
old recipe card that sits underneath a stack of highly photogenic
food-craft cookbooks. This stuff is good and it's good for any
generation. Let me highlight a few of its qualities, shall I?
(B.)
It has a 5 minute prep time and takes up no oven space. This is a big
deal for holiday meals when oven space is at a premium. I made this
recipe specifically for the crock pot. I'm using Minute® Rice (makes
prep time way faster!) You don't even need a bowl to mix it up. You
throw in all the ingredients - BOOM! You got dessert started. And that is my big tip for the holidays right there. Keep the Minute® Rice in
your pantry! You can make so much with it and there is minimal prep
time (but it still tastes awesome sauce.) And I might add, the Minute® Rice Whole Grain Brown Rice is on point!
Ingredients:
3 tbsp. butter
6 cups whole or 2% milk (no skim milk - it's too watery)
3/4 cup sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/3 tsp. vanilla extract
2 tbsp. brown sugar
Directions:
Grease
the inside of a 4 quart slow cooker with butter. Be sure to get the
sides too. Set aside the butter for use again in just a minute. Note: You can use a round, oval or casserole-shaped slow cooker. Cooking times may vary slightly when using different shaped slow cookers.
Add the milk, Minute Rice, sugar, salt, cinnamon, vanilla extract and brown sugar into the crock pot.
Give it all a gentle stir. Then dot the top with the remaining butter.
Cover and cook on low for about 3-4 hours.
When
the rice is tender, it is ready. Stir well, then top with a sprinkling
of cinnamon.This dish will thicken as it cools. If it isn't thick enough
for your tastes, just let it hang out for about 30 minutes and it will
get thicker. Alternatively, if you want to thicken it, just add a bit of
milk until you reach the desired consistency.
Cook's Notes:
This dish is traditionally made with raisins added. My family just
doesn't care for raisins in this. But if you want to add them, stir
about a cup of raisins in during the last hour of cooking. Also, to
change it up a bit, you could used dried cranberries as well.
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