Best Cherry Rice Pudding In A Slow Cooker Recipes

CROCK POT RICE PUDDING WITH CHERRIES AND ALMONDS

Steps:

• In prepared slow cooker greased stoneware, mix together sugar, rice, cherries, almonds, lemon zest and salt.
• Whisk together milk, eggs and almond extract, and stir into rice mixture.
• Cover and cook on high for 4 hours, until rice is tender and pudding is set.
• Serve warm, garnished with toasted almonds and whipped cream, if desired. Serves 6.
• TIPS:.
• Long-grain white rice can be successfully used in this recipe, but the pudding will not be as creamy as one made with arborio rice.
• Use 1 cup fresh, pitted cherries in place of the dried cherries, if desired. Or substitute an equal quantity of dried cranberries, instead.
• For a rich pudding, use half milk and half cream.
• Delicious & Dependable Slow Cooker Recipes.

SLOW COOKER RICE PUDDING

Steps:

• Spray inside of slow cooker with cooking spray.
• Mix all ingredients in cooker.
• Cover and cook on low heat setting 4 hours or until liquid is absorbed.
• Stir every hour.

OLD FASHIONED SLOW COOKER RICE PUDDING

Steps:

• In a colander, rinse rice thoroughly under cold water.
• Put in lightly greased slow cooker. I use a round, 3.5 to 4 qt cooker.
• Add remaining ingredients, except for butter & whipped cream.
• Stir to combine.
• Pour butter over rice mixture.
• Cover and cook on HIGH for 2 1/2 to 3 hours, until rice has absorbed the liquid.
• When ready to serve, spoon into dessert bowls and top with sweetened whipped cream.

SLOW COOKER RICE PUDDING

Steps:

• Put all in slow cooker, stir, turn on heat (I start on high for first hour then turn down to low).
• Stir occasionally - at least once an hour - no skin should form and the rice should plump up nice and slow.
• Keep it cooking until it just a bit wetter than the consistency you like as some more liquid is absorbed as it cools.
• Serve hot, warm or cold.

SLOW COOKER RICE PUDDING

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.