Rice Pudding Your crockpot can be used for sweets too, and nothing could be easier than rice pudding. Dump 2 quarts vanilla soy milk, 1 cup rice, 1 cup sugar, 3 tbsp margarine, 1 tsp vanilla, ½ tsp cinnamon and a dash of salt into the pot. Add raisins, nuts, or cranberries if you like. Now just let the sweets simmer for six hours, and enjoy a hot sweet treat after dinner..
OLD FASHIONED RICE PUDDING 2/3 c. Minute Rice 2 3/4 c. milk 1/3 c. sugar 1 tbsp. butter 1/2 tsp. salt 1/2 tsp. vanilla 1/4 tsp. nutmeg Cinnamon 1/2 c. raisins Combine Minute Rice, milk and raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish. Bake in 350 degree oven for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands. Add rose water to taste for a sweet light aromatic…
BAKED RICE PUDDING 3 eggs 3 c. milk 3/4 c. sugar 1 tsp. vanilla extract 1/4 tsp. salt 2 c. cooked rice 3 tbsp. butter 1 tsp. ground cinnamon Preheat oven to 350 degrees. In a large bowl, beat the eggs until frothy. Add the milk, sugar, vanilla, and salt, beating until sugar dissolves. Add rice and stir to blend. Pour the mixture into a buttered 2 quart baking dish. Dot with the butter and dust with cinnamon. Bake until a knife blade inserted comes out clean, about 45 minutes.
When I made this it was a bit dry and sweet for my liking, so next time I will use 3 1/4 cups of milk, reduce sugar to 1/2 cup, and use a little less cinnamon, then maybe try and add a handful of raisins. (Only took 2 hrs on high with my crockpot.) Carolyn
Old Fashioned Rice Pudding Recipe with Salted Caramel and Toasted Pecans