August 28, 2020
IT IS FINALLY FRIDAY!
I am pretty sure that this week has 8456 days in it.
;-)
I'd like to thank longtime reader, Susana, for reminding me to dust off the rice pudding recipe!!
I sort of forgot I had made this -- it was years ago, but Susana wrote in that she was searching for a great rice pudding recipe, found mine, and that it was a total hit.
And it's easy, too!
:-)
Rice pudding is a delicious and creamy dessert or breakfast recipe.
You can eat it warm, like it was a cream of rice type oatmeal breakfast, or you can eat it chilled with a bit of fresh fruit and whipped cream on top.
This recipe makes a large quantity, so you can make it early in the week and eat it every day!
I did include directions below, though, if you'd like to make a smaller batch.
enjoy!
(click through for more photos and
reader comments)
serves 12 to 14
8 cups milk (I used half soy milk, and half fat free cow's; any variety or combination is fine)
1 cup long grain white rice
1 cup sugar
then:
1/4 cup heavy cream or half and half
3 eggs
2 teaspoons vanilla
1/2 teaspoon cinnamon
1/4 teaspoon
salt
The Directions.I used a 4 quart slow
cooker.
Spray the stoneware insert with cooking spray, then combine the milk, rice, and sugar.
Stir well and cook on low for 4-6 hours, or high for about 4.
It took longer than I expected for my rice to become bite-tender---I did low for 3 hours, then high for another 2.
When the rice is tender, mix in a large mixing bowl, the eggs, cream, vanilla, cinnamon, and salt.
Scoop a 1/2 cup of the hot rice mixture into the mixing bowl and
whisk.
Keep adding 1/2 cup at a time 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. This is called "tempering your eggs"---you have to do this step, or your eggs will scramble on you when you add them to the crock.
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.
Some people like their pudding hot or warm, and some prefer it chilled----it's completely up to you.
The Verdict.
Delicious! I loved, and my family loved, everything about this!
We had it for dessert and for an afternoon snack for a bit under a week. Super good.
Trust me.
Hey
Steph! I want to cut this recipe in half, what do I do?
Great question! I'm so glad that you asked! :-) First off, you could use a 2-quart slow cooker, and simply cut everything in half (use 1 egg) and cook exactly the same way.
OR
You can use an oven-safe dish (Pyrex or Corningware) that fits
all the way inside of an oval 6-quart slow cooker. Spray that dish with cooking spray, then load in your cut-in-half ingredients (use 1 egg). I hope this is helpful!
steph
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