Slow Cooker Rice Pudding

Rice pudding is a superior dessert recipe and it is well loved all over the world. When it comes to rice pudding, separate countries and cultures have their own preferences and there are discrete ways of serving this flavorful dessert. First of all, rice pudding can be served hot or cold.

It is a comforting dessert when served hot, tastes good when served at room climatic characteristic (perhaps as part of a boxed lunch) and is refreshing when served chilled. Rice pudding can be thin with plentifulness of milk or cream or it can be very thick.

Rice

Rice Pudding Topping Ideas

Slow Cooker Rice Pudding

Toppings for rice desserts contain chocolate chips, honey, jam or jelly, heavy cream, sugar or sprinkles. What about topping this tasty dessert with some fresh or canned fruit slices, to add color, flavor and nutrients? Banana slices would be good, or sliced peaches.

Spices like cinnamon and nutmeg are favorite with rice pudding and you can either use these in the recipe itself or sprinkle them over the top of the terminated dish. Chocolate or strawberry syrup would also make a good topping.

In fact, this is an incredibly versatile recipe. What makes it even great is that there are discrete cooking methods and you can even cook rice pudding in a crockpot. If you are going to slow cook this dessert you will need to begin with cooked rice and it only takes an hour or two to cook. This is enough time for the dessert to thicken and for the flavors to mingle nicely.

How to Make Rice Pudding in a Crockpot

This very uncomplicated recipe is ideal if you want to use your slow cooker to make rice pudding. The vanilla, nutmeg and cinnamon give it a luxurious flavor and the raisins are very nice in this rice pudding recipe as well. You can use either brown or white sugar and you can double this recipe if you want to make more.

One of the ingredients in this crockpot rice dessert recipe is scalded milk. To make scalded milk you need to bring milk to a boil (at least 180 degrees F) and then immediately take it off the heat. Take care that the milk does not boil over and scorch because this burns it ruins its flavor. Stir it all the time while it heats up.

Scalded milk is used in yogurt to unfold the proteins, in bread recipes to make the bread extra soft and in bechamel sauce to stop it from being too thick. Scalding milk destroys the enzymes that stop it from thickening and make it warm to add to recipes that require warm milk.

What you will need:

2 1/2 cups cooked rice 2 tablespoons vanilla extract 1 1/2 cups scalded milk 1 teaspoon nutmeg 1 teaspoon cinnamon 3 tablespoons butter 1/2 cup raisins 1 teaspoon salt 2/3 cup sugar 3 eggs

How to make it:

Lightly grease your slow cooker with cooking spray. Combine all the ingredients and add the mixture to the crockpot. Cook for one or two hours on a high heat, stirring once after the first half an hour.

Slow Cooker Rice Pudding

cuisinart chefs classic stainless 4 quart saucepan