Wednesday, November 10, 2010

Rice Pudding in a Crock Pot

My Relief Society hosted a "Crock Pot Luck" yesterday. I wanted to make rice pudding for it, but... you know, things happened and I didn't end up with time for it. But I tried anyway and... any guesses? Yeah, it was a total failure. So just as well I didn't take it. The recipe called for uncooked rice, but I'm thinking that person's crock pot works differently than mine. Or else they just like the rice in their rice pudding a little less cooked.

So today I tried again. I cooked the rice beforehand, and used a little less nutmeg (I'm not a huge fan, although I tolerate it). It turned out pretty nicely, although I think the next time I make it there might be a little tweaking of... something? I dunno, it tasted a little, um, rice-y. Is that a word? Anyway, here's the recipe.

1 c. uncooked white rice
1 c. sugar
2 - 12 oz cans evaporated milk
1 tsp vanilla extract
1/4 tsp ground nutmeg

Cook the rice, then combine all ingredients in a slow cooker and cook on low for 2 1/2 hours, stirring every so often. (My original recipe also called for a stick of cinnamon, which I completely forgot both times. But it sounds delish.)

3 comments:

embryorice said...

try to use embryo rice instead of white rice . Embryo Rice has greater nutritional value than white rice.

Tze Kuan Chow said...
This comment has been removed by the author.
Erice said...

yes, i agree to use the embryo rice instead of outside white rice.