Slow Cooker Rice Pudding

I generally make rice pudding in the oven.  But I wanted to try making it in the slow cooker, to see if it was as good as, or maybe even better than, oven baked rice pudding.

It is one of Allan’s favourite desserts, though he likes raisins in it, and right now I can’t get any.  Which suits me as I really don’t like them all that much.  Is that selfish?

Slow Cooker Rice Pudding

This rice pudding is highly spiced, with  the cinnamon and nutmeg.  It thickens to a great consistency and is definitely a recipe I will make again.

Slow Cooker Rice Pudding

• 2 1/2 cups cooked rice
• 2 tablespoons vanilla extract
• 1 1/2 cups scalded milk
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 3 tablespoons butter
• 1/2 cup raisins
• 1 teaspoon salt
• 2/3 cup sugar
• 3 eggs

Scalded milk is milk that was brought to a boil while being constantly stirred and taken off the heat the instant it starts to boil. Scalding milk destroys the enzymes that stop it from thickening.

Lightly grease your slow cooker with cooking spray. Combine all the ingredients and add the mixture to the slow cooker. Cook for one or two hours on a high heat, stirring once after the first half an hour.

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