Wednesday, October 13, 2010

Crock Pot Rice Pudding

I made the Crock Pot Rice Pudding today. It took 4 hours for the rice to cook up tender. Then I mixed a 1/2 can of Evaporated milk with the sugar, eggs and vanilla and whisked 4 ladles of the hot rice/milk into the egg mixture to temper it. Then I poured the warm egg mixture back into the crock pot. The pudding did thicken to a rather thin mixture but I knew from past experience that the rice puffs up even more as the mixture cools and sets up in the fridge. I imaging it wouldn’t hurt to cook the pudding one hour instead of a half hour after adding the egg/sugar mixture. I sprinkled cinnamon on top of the pudding as it was cooling and placed a piece of plastic wrap on the surface of the pudding so a skin wouldn’t form. It is thickening up nicely. I just had to eat some even though it’s not quite set yet but noticeably thicker… it was delicious.

NOTE: It beats cooking it on the stove with a heat diffuser and having it stick and burn on the bottom of the pot, Like i used to in the good old days.


Place these ingredients in 4 and 1/2 qt crock pot and stir let cook 4 hours on high:

1/2 gallon Whole Milk

1/2 Can Evaporated Milk (3/4 cup)

3/4 Cup plus 2 TB Medium Grain Rice (I used River brand)

1/2 tsp Salt

Now mix these ingredients in a medium-sized bowl:

1/2 can (3/4 cup) Evaporated Milk

1 Cup Sugar

3 eggs

2 tsp Vanilla

Now take 4 ladles (2 Cups) of the hot rice/milk and whisk into the egg/sugar/milk mixture very slowly to temper the eggs. Then pour the warm egg mixture back into the crock pot and stir well. Now leave the cover on and cook pudding with lid still on for 1/2 hour at least, although I imagine 1 hour wouldn’t hurt. Stir mixture every 15 minutes or so. The pudding is rather runny but the rice puffs up as it cools and thickens the pudding. I suppose after it is thickened you could bake it in a greased lasagna dish if you want a browned skin on top. Either way sprinkle the bowls/dishes of pudding with cinnamon before baking, cooling or serving.

NOTE: If you want to add raisins do it after you pour into your glass dish or bowl. Probably 1/4 to a 1/2 cup.

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