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Rice Pudding

Slow Cooker Rice Pudding Recipe

One quart milk (4 cups), preferably whole,
- or -
3 cups milk (any kind) and one cup sour cream.
Heat carefully in a pyrex container in the microwave or in a pot on the stove. Not to simmer or boil, just steaming. This will shorten cooking time. If you don't want to heat the milk, use 5 cups liquid instead of 4.
While milk is heating, heat the crockpot up too.
  • 2/3 cup sugar
  • 3/4 cup white rice (long-grained Basmati is excellent) (some people prefer short-grain rice because it is stickier)
  • 2 sticks cinnamon or 1/2 t cinammon powder
  • 1 t vanilla
  • 1/4 t salt
Add to milk and stir. Pour into greased crockpot, cover with lid and then with pot holder or folded dish towel (to keep heat in).
Cooking times WILL vary based on crockpot and local electric service. Cook LOW for 4-5 hours or High for 2.5 hours. Stir twice during cooking to keep from clumping. The milk / sour cream will tend to rise to a separate layer in the top if you don't stir it down.

Eat hot or warm or chilled.
Maura Enright, Proprietor
©2012 - 2014 by Maura Enright
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