Wednesday, February 15, 2012

Slow Cooker Rice Pudding

Slightly sweetened warm rice pudding is perfect for those days when the temperature drops below freezing. I like to cook the rice overnight in my slow cooker until it is tender. In the morning, I add the egg, heavy cream, vanilla, cinnamon, and salt and allow the pudding to finish cooking while we are out enjoying all the wonderful outdoor activities that accompany wintery weather.

Slow Cooker Rice Pudding
recipe courtesy of A Year of Slow Cooking

4 cups whole or 2% milk
½ cup long grain white rice
½ cup sugar
1 egg
4 tablespoons heavy cream or half and half
1 teaspoon vanilla
¼ teaspoon cinnamon
1/8 teaspoon salt

Spray the stoneware insert of a 2 to 4 quart slow cooker with cooking spray. Combine the milk, rice, and sugar. Stir well and cook on low for 4-6 hours, or high for about 4 until rice is bite-tender.

When the rice is tender, combine egg, heavy cream, vanilla, cinnamon, and salt in a large mixing bowl. Scoop ¼ cup of the hot rice mixture into the mixing bowl and whisk together. Keep adding ¼ cup of the rice and milk mixture into the egg bowl until about half of the milk and rice mixture is gone from the slow cooker. Then pour everything back into the pot. Stir well. Please don’t skip this step or your eggs will scramble when you add them to the slow cooker.

Cover and cook on high for 1 hour. Stir well, then take the lid off of the cooker and unplug it. When the rice pudding is room temperature, you can refrigerate it. Serve warm or cold with a sprinkle of cinnamon for garnish.