Slowcookerindianricepudding Recipes

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OLD FASHIONED SLOW COOKER RICE PUDDING



Old Fashioned Slow Cooker Rice Pudding image

Make and share this Old Fashioned Slow Cooker Rice Pudding recipe from Food.com.

Provided by appleydapply

Categories     Dessert

Time 3h5m

Yield 6 serving(s)

Number Of Ingredients 7

3/4 cup long-grain white rice
3 cups milk
3/4 cup granulated sugar
3/4 teaspoon ground cinnamon
1 pinch salt
1/3 cup butter, melted
sweetened whipped cream

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.

Nutrition Facts : Calories 350.4, Fat 14.8, SaturatedFat 9.3, Cholesterol 44.2, Sodium 177, Carbohydrate 49.4, Fiber 0.5, Sugar 25, Protein 5.8

SLOW COOKER RICE PUDDING



Slow Cooker Rice Pudding image

Super easy rice pudding made in a Crock Pot®. Yummo!

Provided by Susan

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 3h55m

Yield 8

Number Of Ingredients 9

4 cups milk
½ cup white sugar
½ cup long-grain white rice
1 tablespoon margarine
1 egg
2 tablespoons milk
½ teaspoon vanilla extract
½ teaspoon almond extract
⅛ teaspoon salt

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, Carbohydrate 27.7 g, Cholesterol 33.3 mg, Fat 4.5 g, Fiber 0.2 g, Protein 5.8 g, SaturatedFat 2 g, Sodium 112.8 mg, Sugar 18.5 g

SLOW-COOKER INDIAN RICE PUDDING



Slow-Cooker Indian Rice Pudding image

This is the 2nd of 3 Indian recipes found in 1 of my Grandparents.com Newsletters. From The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes by Anupy Singla, this an Indian-inspired rice pudding described as unlike any you've tried before. Flecked w/golden raisins & sprinkled w/pistachios, it's sweet (w/o being overly so) & flavored by cardamom, a spice commonly used in Indian cooking. Use a 5-qt slow cooker & serve hot or cold. This recipe yields 9 cups, but is easily halved. To make this dish in a 3 1/2-qt slow cooker, halve all ingredients & cont w/the recipe. A half recipe makes 5 cups. There are other recipes already entered for Indian rice puddings, but I didn't find any that used a slow cooker method. I allowed 10 min for ingredient prep, but there is no other real prep involved. *Enjoy!*

Provided by twissis

Categories     Dessert

Time 3h10m

Yield 18 1/2 Cup Servings, 18 serving(s)

Number Of Ingredients 7

1 teaspoon vegetable oil (or canola oil)
1 cup basmati rice, white & washed thoroughly
1/4-1/2 cup sugar (or agave nectar)
1 teaspoon green cardamom seeds, lightly crushed
1/2 cup golden raisin
8 cups milk (whole, low-fat, skim or unsweetened soy)
2 tablespoons slivered almonds (or pistachios, finely chopped)

Steps:

  • Coat the bottom & sides of slow cooker with a thin layer of oil.
  • Put the rice, sugar, cardamom, raisins & milk in the slow cooker. If you are using agave nectar, Anupy Singla recommend adding it toward the end, as adding early makes the dish pinkish-brown in color. She added it will be delicious either way.
  • Cook on high for 3 hrs, stirring once or twice. Be careful not to overcook or the milk will separate. If there is browned milk caked on the sides of the slow cooker, scrape it out w/a spoon & discard before serving. Sprinkle chopped almonds or pistachios across the top & serve hot or cold.

KHEER - INDIAN RICE PUDDING (SLOW COOKER)



Kheer - Indian Rice Pudding (Slow Cooker) image

From "The Indian Slow Cooker" by Anupy Singla. This recipe makes a somewhat thin rice pudding, with the delicious taste of cardamon. The slow cooker makes it easy. The original recipe called for vegetable oil, but I used ghee instead. The recipe is vegan if you use soy milk. To make half the recipe, use a 3 1/2 quart slow cooker.

Provided by duonyte

Categories     Dessert

Time 3h10m

Yield 9 cups, 12 serving(s)

Number Of Ingredients 7

1 teaspoon vegetable oil
1 cup white basmati rice, washed and drained
1/4-1/2 cup sugar or 1/4-1/2 cup agave nectar
1 teaspoon green cardamom seed, lightly crushed
1/2 cup golden raisin
8 cups milk or 8 cups soymilk
2 tablespoons finely chopped almonds or 2 tablespoons pistachios

Steps:

  • Coat the bottom and sides of a 5 quart slow cooker with vegetable oil.
  • Put the rice, sugar, cardamon seeds, raisins and milk in the slow cooker. If using agave nectar, add it towards the end, as it will make the dish pinkish-brown in color. Note: I used only half of the cardamon seeds and that was plenty flavorful for me.
  • Cook on HIGH for 3 hours, stirring once or twice. Be careful not to let it overcook, as the milk will separate. (I found mine a bit too thin at the end of three hours and cooked another 30 minutes with the top off, but I have an old slow cooker).
  • Sprinkle with chopped nuts and serve, hot or cold. It will thicken as it cools.

SLOW-COOKER CORN PUDDING



Slow-Cooker Corn Pudding image

Corn has always been an important crop for Native Americans, who cook it into porridges, breads and puddings. Over generations, various incarnations of corn pudding became especially popular in the South. In this version, fresh corn, scallions and jalapeño are held together by rich cornbread for a savory, sweet and spicy side that's like a spoonbread crossed with a quick bread. While corn pudding is usually made in the oven, this slow-cooker version frees up your oven for other tasks. As the bread steam-bakes, the edges get caramelized and firm, and the center becomes soft and delicate. It's spoonable, not sliceable, and its rich texture is best served warm or at room temperature. Jalapeños vary in heat level, so taste a tiny piece before deciding how much to add. To decrease the spice level, use one chile and remove the seeds and ribs before chopping it. To maximize the spice, leave the seeds in and use two.

Provided by Sarah DiGregorio

Categories     breads, side dish

Time 2h50m

Yield 8 servings

Number Of Ingredients 15

Nonstick cooking spray or vegetable oil
1 cup whole milk
1/2 cup sour cream (4 ounces)
3 large eggs
3 tablespoons unsalted butter, melted and cooled
2 tablespoons vegetable oil
2/3 cup all-purpose flour (3 ounces)
1/2 cup medium-grind cornmeal, preferably stone-ground (2.2 ounces)
3 tablespoons granulated sugar
1 tablespoon baking powder
2 teaspoons kosher salt
4 cups corn kernels, cut from 5 small ears or 2 (10-ounce) bags frozen corn, thawed
3 scallions, thinly sliced
1 to 2 jalapeños, stemmed and finely chopped
1 cup grated sharp Cheddar (4 ounces)

Steps:

  • Generously coat the interior of a 6- to 8-quart slow cooker with nonstick cooking spray or vegetable oil. In a large liquid measuring cup or bowl, whisk together the milk, sour cream, eggs, butter and oil until uniformly combined. In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Add the corn, scallions and jalapeño, and stir to combine. Add the wet ingredients and the cheese, and fold until just combined.
  • Pour the mixture into the slow cooker. Cover and cook on high until the pudding is browned and firm around the edges, and the center is puffed and just barely firm, about 2 hours and 30 minutes. Turn off the slow cooker and serve warm or room temperature directly from the crock.

SLOW COOKER RICE PUDDING



Slow cooker Rice Pudding image

Slow cooker Rice Pudding

Provided by delboy2028

Time 4h10m

Yield Serves 4

Number Of Ingredients 5

110g (4 oz) pudding rice
25g (1 oz) granulated sugar
25g (1 oz) margarine or butter
1.2L (2 pt) milk
ground cinnamon, nutmeg or vanilla extract (optional)

Steps:

  • Use some of the butter to grease the bowl of the slow cooker.
  • add the milk, sugar and remaining butter and either ground cinnamon, nutmeg or vanilla extract.
  • Give the contents a stir and replace the lid
  • Turn the slow cooker onto high and cook for 4 hours or until the rice as absorbed the liquid Stirring halfway through.

CROCK POT BASMATI RICE PUDDING



Crock Pot Basmati Rice Pudding image

The cardamom in this pudding provides an irresistible Indian flavor. Serve it at room temperature, but it also works warm or cold. If you're feeling indulgent, add a little cream.

Provided by Olha7397

Categories     Dessert

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 5

4 cups whole milk (1 L) or 4 cups enriched rice milk (1 L)
1/3 cup demerara sugar (75 mL) or 1/3 cup evaporated cane juice sugar (75 mL)
2 teaspoons ground cardamom (10 mL)
3/4 cup brown basmati rice, rinsed (175 mL)
chopped unsalted pistachio nuts

Steps:

  • Works best in a small (3 1/2 quart) slow cooker.
  • Lightly greased slow cooker stoneware.
  • In a large saucepan over medium heat, bring milk to a boil, stirring often. Add sugar and cardamom. Remove from heat and stir in rice. Transfer to prepared slow cooker stoneware.
  • Place a tea towel folded in half (so you will have two layers) over top of stoneware to absorb moisture. Cover and cook on High for 3 hours, until rice is tender and pudding is creamy. Transfer to a serving bowl and cool to room temperature. Garnish with pistachios. Serves 8.
  • Sprinkling the pudding with a handful of pistachios adds fiber, potassium and vitamin B6, among other nutrients.
  • Evaporated cane Juice sugar: Sugar made from evaporated cane juice, such as Sucanat or Rapadura, is a healthier alternative to refined sugar. Although no sugar is a significant source of nutrients, these less processed versions have more nutrients than refined white or brown sugar. Evaporated cane juice retains complex sugars, minerals and molasses, which have some nutritive value. Also, studies suggest it is less likely to cause cavities than refined white sugar.
  • The Healthy Slow Cooker, by Judith Finlayson.

Nutrition Facts : Calories 171.1, Fat 4.5, SaturatedFat 2.4, Cholesterol 12.2, Sodium 50.1, Carbohydrate 27.6, Fiber 0.8, Sugar 14.9, Protein 5.4

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