Ingredients
-
3/4
-
3
-
3/4
-
3/4
-
1
-
1/3
-
-
-
-
-
-
-
-
-
Directions
Old Fashioned Slow Cooker Rice Pudding,This recipe is so easy because you don’t have to cook the rice first. My whole family loves it.,This is an excellent recipe. Be sure to not rinse the rice before cooking, as it will remove some starch that is important for the pudding process. To make it creamier, I added 4 cups of milk. And I cut the sugar a bit to my taste. Tthough cinnamon is great, I substituted nutmeg to give it a more traditional English flavor. When an Asian flavor is what I am after, I will add cinnamon. I also stirred it after an hour. Sprinking a little more nutmeg on top. And then let it continue for a couple more hours. It develops somewhat of a skin, though not as much as an oven baked pudding would develop. I prefer using the slow cooker to make rice pudding, and this recipe has perfect instructions. Thanks for the recipe! It’s the only one I’ve found online that is close to my preferences, my little tweaks make it absolutely perfect for me.,Way too much cinnamon
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Steps
|
1
Done
|
In a Colander, Rinse Rice Thoroughly Under Cold Water. |
|
2
Done
|
Put in Lightly Greased Slow Cooker. use a Round, 3.5 to 4 Qt Cooker. |
|
3
Done
|
Add Remaining Ingredients, Except For Butter & Whipped Cream. |
|
4
Done
|
Stir to Combine. |
|
5
Done
|
Pour Butter Over Rice Mixture. |
|
6
Done
|
Cover and Cook on High For 2 1/2 to 3 Hours, Until Rice Has Absorbed the Liquid. |
|
7
Done
|
When Ready to Serve, Spoon Into Dessert Bowls and Top With Sweetened Whipped Cream. |
