RICE PUDDING RECIPE RICE COOKER RECIPES

Name: Slow-Cooker Rice Pudding
Prep time: 15 min
Total time: 3 h 35 min
Yield: 12
Ingredients: 1 1/2 cups uncooked long-grain white rice (not instant or precooked); 3 cups water; 1/2 cup sugar; 1 teaspoon ground cinnamon; 2 tablespoons butter, melted; 2 cans (12 oz each) evaporated milk; 1 teaspoon vanilla

SLOW-COOKER RICE PUDDING RECIPE - PILLSBURY.COM

Slow-Cooker Rice Pudding Recipe - Pillsbury.com image

The creamy, sweet comfort of old-fashioned rice pudding is made easy in the slow cooker! Mix cooked rice, sugar, evaporated milk and warm spices, and cook low and slow until tender, soft and full of flavor. Add an extra dash of cinnamon or a handful of raisins, and cozy up to a bowlful of this classic dessert.

Provided by Pillsbury Kitchens

Total Time 3 hours 35 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 7

Ingredients

1 1/2 cups uncooked long-grain white rice (not instant or precooked)
3 cups water
1/2 cup sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted
2 cans (12 oz each) evaporated milk
1 teaspoon vanilla

Steps:

Spray inside of 3 1/2-quart slow cooker with cooking spray.
In 2-quart saucepan, heat rice and water to boiling over medium heat. Cover; reduce heat to low, and cook 20 to 25 minutes or until rice is tender and liquid is absorbed.
Add cooked rice to slow cooker; stir in remaining ingredients until well mixed.
Cover; cook on Low heat setting 2 hours. Remove cover; stir. Cover; cook 30 to 40 minutes longer or until most of liquid is absorbed. Turn off heat. Remove cover; stir. Let stand 15 minutes before serving. Serve warm.

Nutrition Facts : Calories 150 , CarbohydrateContent 27 g, CholesterolContent 10 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 1 1/2 g, ServingSize 1/2 Cup, SodiumContent 45 mg, SugarContent 10 g, TransFatContent 0 g

LEFTOVER RICE PUDDING RECIPE: HOW TO MAKE IT

Leftover Rice Pudding Recipe: How to Make It image

This rice pudding with leftover cooked rice is a delicious classic. We also like to dress it up with English toffee bits, chocolate and toasted coconut. —Laura German, North Brookfield, Massachusetts

Provided by Taste of Home

Categories Desserts

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 6

Ingredients

2 cups cooked long grain rice
2 cups whole milk
3 tablespoons plus 1 teaspoon sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
Optional: whipped cream, cinnamon and dried cranberries

Steps:

In a large saucepan, combine the rice, milk, sugar and salt. Cook, uncovered, over medium heat until thickened, stirring often, about 20 minutes. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm. If desired, top with whipped cream, cinnamon and dried cranberries.

Nutrition Facts : Calories 221 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 127mg sodium, CarbohydrateContent 39g carbohydrate (17g sugars, FiberContent 0 fiber), ProteinContent 6g protein.

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