CROCKPOT RICE PUDDING CONDENSED MILK RECIPES
CREAMIEST RICE PUDDING RECIPE | ALLRECIPES
OK, so it's a little time-consuming to make this on the stovetop, but for a real rice pudding fan, it's worth every minute. My husband says it reminds him of the rice pudding he used to get as a child at a restaurant.
Provided by BONNIE Q.
Categories Rice Pudding
Total Time 8 hours 0 minutes
Prep Time 10 minutes
Cook Time 1 hours 15 minutes
Yield 1 - 9x13 inch dish
Number Of Ingredients 8
Steps:
- In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.
- In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
- When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.
Nutrition Facts : Calories 227.9 calories, CarbohydrateContent 37.7 g, CholesterolContent 59.8 mg, FatContent 4.7 g, FiberContent 0.2 g, ProteinContent 8.3 g, SaturatedFatContent 2.5 g, SodiumContent 134.8 mg, SugarContent 24.7 g
SLOW COOKER RICE PUDDING RECIPE | ALLRECIPES
Super easy rice pudding made in a Crock Pot®. Yummo!
Provided by Susan
Categories Rice Pudding
Total Time 3 hours 55 minutes
Prep Time 10 minutes
Cook Time 2 hours 45 minutes
Yield 8 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 175.8 calories, CarbohydrateContent 27.7 g, CholesterolContent 33.3 mg, FatContent 4.5 g, FiberContent 0.2 g, ProteinContent 5.8 g, SaturatedFatContent 2 g, SodiumContent 112.8 mg, SugarContent 18.5 g
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