Cherry Rice Pudding In A Slow Cooker Recipes

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.

CREAMY SLOW COOKER RICE PUDDING

Steps:

• Spray the slow cooker stoneware with cooking spray.
• Spoon into individual bowls or cups and serve warm, or refrigerate to chill to serve cold.

PRESSURE-COOKER CHERRY & SPICE RICE PUDDING

Steps:

• Generously grease a 6-qt. electric pressure cooker. Add rice, milks, sugar and water; stir to combine. Stir in remaining ingredients. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure. Stir lightly. Serve warm or cold. Refrigerate leftovers.

CHERRY ALMOND RICE PUDDING

Steps:

• Cook the rice until tender.
• Add the evaporated milk, brown sugar and orange zest; cover and cook for 10 minutes.
• Uncover and cook, stirring frequently, for 10 minutes or until the rice is very creamy and most of the liquid has been absorbed.
• Stir in the milk, vanilla and almond extracts and remove from heat.
• Cool to room temperature, stir in the cherries and almonds and refrigerate for 2 hours or until chilled.

CHERRY & SPICE RICE PUDDING

Steps:

• In a large bowl, combine the rice, evaporated milk, milk, sugar and water. Stir in the remaining ingredients. Transfer to a 3-qt. slow cooker coated with cooking spray., Cover and cook on low for 2-3 hours or until mixture is thickened. Stir lightly before serving. Serve warm or cold. Refrigerate leftovers.

CHERRY RICE PUDDING IN A SLOW COOKER

Steps:

• Use cooked leftover rice.
• Use dried cherries, they can be a bit expensive so sometimes we use dried cranberries. But prefer cherries,.
• Combine all the ingredients in a large buttered casserole dish that will fit into your slow crock pot.
• Cover it tightly with buttered side down foil.
• Place a rack in the bottom of cooker and add 1 cup of water to bottom of cooker.
• Place covered bowl onto rack and place lid on slow cooker.
• Cook 4 hours on low heat.
• Remove casserole, and let stand at room temperature 15 minutes.
• Serve with a topping of whipped cream and sliced toasted almonds.

CHOCOLATE CHERRY SLOW COOKER CAKE

Steps:

• Grease the crock of your slow cooker.
• Blend cake mix, eggs, water, sour cream, and chocolate pudding mix together in a bowl with an electric hand mixer until you have a smooth batter. Stir cherry pie filling and chocolate chips into the batter; pour into greased crock.
• Cook on Low until set in the middle, about 4 hours.

TOASTED COCONUT RICE PUDDING WITH CHERRY SAUCE

Steps:

• For the coconut rice pudding: Preheat oven in to 350 degrees F Place the coconut in a thin layer on a baking sheet. Bake for 6 to 8 minutes, stirring frequently, until lightly browned. Spray 4-quart slow cooker with butter flavored cooking spray; set aside. In a bowl whisk together coconut milk, condensed milk, milk, eggs, and ginger. Stir in rice and toasted coconut. Pour into prepared slow cooker. Cover and cook on LOW for 3 to 4 hours. Serve in martini glasses or bowls, top with cherry sauce.
• For the cherry sauce: In a small saucepot over medium heat combine all ingredients, mix until combined and heat to a simmer. Remove from heat and serve over rice pudding.