Hear me out -- rice pudding made in the crockpot or slow cooker is never, EVER going to be competitive in a contest with the super-creamy-textured stovetop-cooked rice pudding made with Arborio-type rice simmered in a custard-esque cream and tempered-egg mixture. It won't happen and ignore those who promise it will -- but, don't let this information lower your expectations. Rice pudding made in the crockpot is simply scrumptious, and, seriously easy to make too, so:
On the days when the machinations of hovering over rice pudding made on the stovetop is just too much fuss...
... simply allow the crockpot to do the work for you.
1 cup fragrant jasmine rice, or long-grain white rice
1 cup dark raisins
1 cup sugar
5 cups half-and-half, plus up to 1/2 cup additional cream, if desired
1 tablespoon pure vanilla extract
1 tablespoon butter-rum flavoring
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
4 tablespoons salted butter, melted
no-stick cooking spray, for preparing crock casserole
~Step 1. In a fine mesh strainer, thoroughly rinse the rice under cold running water for one full minute, gently shaking the strainer as you rinse to make sure all the grains get rinsed and drained. Spray the inside (bottom and sides) of crock casserole with no-stick spray. Add the rinsed rice, raisins, sugar, half-and-half, vanilla extract, butter-rum flavoring, cinnamon and salt to the crock. Using a large spoon, give the mixture a gentle but thorough stir.
~Step 2. In microwave, melt the butter and drizzle it over the top of the rice mixture. Do not stir. Place the lid on the crock, adjust heat to high and cook for 3 hours. Turn the crockpot off, and allow the mixture to steep for 1 more hour, to allow rice to absorb excess moisture. Give the mixture a stir. If you want it a bit creamier, stir in up to 1/2 cup additional half-and-half. Serve warm or at room temp. Reheat individual portions gently in the microwave along with a splash of additional half-and-half stirred into each one (if desired).
Curl up on the sofa w/a good book or a great movie...
... & 4 hours later, enjoy a bowl of warm & cozy happiness:
Warm and Cozy Crockpot Casserole Rice Pudding: Recipe yields 6 cups.
Special Equipment List: fine mesh strainer; Crockpot casserole or another 3 1/2-4-quart slow-cooker; 1-quart measuring container; 1-cup measuring container; large spoon
Cook's Note: ~ My Creamy, Orange-Kissed Arborio Rice Pudding ~. Technically, while rice pudding is not a custard per se, this type of rice pudding is prepared in the manner of custard, which is: a sweetened egg/milk mixture that has been cooked gently on the stovetop or baked in a low oven. Stirred custards are usually made in a double boiler, while baked custards get cooked in a warm water bath, which is not the case in most rice pudding recipes. That said, "custard" was the best term I could think of to describe its preparation.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)
Comments