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Slow-cooker Rice Pudding
Jan. 18th, 2009 04:30 pm1½ c uncooked white rice
7 c milk
1 c sugar (half white, half brown)
½ c raisins
1½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
Combine in slow cooker. Cook on high for 2½ - 3 hours. The pudding should be quite thick, and slightly caramelized at the bottom closest to the heating element in the cooker. Note that this could burn if left too long, since the pudding is immobile in its later stages. (For more animated puddings, see: Shoggoths, Calvin and Hobbes.)
Probably doesn't need to be stirred, but I did stir it a couple of times. It came out a bit sweeter than I like; next time I'll reduce the sugar.
The recipes that I adapted this from included a lot of butter, and suggested serving with cream or whipped cream. The originals were also for much smaller quantities, which to me seemed a waste of effort and energy. My slow cooker could probably have handled double these amounts, but there's only so much rice pudding I can eat.
7 c milk
1 c sugar (half white, half brown)
½ c raisins
1½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
Combine in slow cooker. Cook on high for 2½ - 3 hours. The pudding should be quite thick, and slightly caramelized at the bottom closest to the heating element in the cooker. Note that this could burn if left too long, since the pudding is immobile in its later stages. (For more animated puddings, see: Shoggoths, Calvin and Hobbes.)
Probably doesn't need to be stirred, but I did stir it a couple of times. It came out a bit sweeter than I like; next time I'll reduce the sugar.
The recipes that I adapted this from included a lot of butter, and suggested serving with cream or whipped cream. The originals were also for much smaller quantities, which to me seemed a waste of effort and energy. My slow cooker could probably have handled double these amounts, but there's only so much rice pudding I can eat.
