rice pudding in slow cooker

Pink.

Hi betterlife,

I've added your post to our main rice pudding in a slow cooker thread where you'll find lots of recipes.

This thread has recipes too:

Rice pudding

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[Deleted User]

for a large 2pint rice pudding in my SC I use 3ozs rice 3ozs sugar 2pints of milk I use a large can of evaporated milk (it makes up to 13/4 pints of milk by adding water) I top that up to two pints adding around a quarter of a pint of milk a bit over doesnt matter as it all gets absorbed.I put it all in the slow cooker (I like to rub a bit of butter around the inside first )I also like to throw a small handful of sultanas in as well but thats just my preferance.I sprinkle some cinnamon over the top (my favourite spice ) then pop the lid on sitch it on around 10.00p.m. then forget about it until next morning.I cook it on low and my kitchen smells lovely in the morning (and slightly warmer as well)SC rice pudding to me is the best and cheapest way of cooking pudding rice or unless you are using your main oven for something else it seems a waste to put a big oven on just for a slow cooked pud.Good luck ,its always worked for me.A 2 pint rice pud should more than do 6 people.My one lasts me for several days once cooled I put it in the fridge portioned up and have it with different fruit evry night for dessert.Cheaper than cream and fairly filling so my main meal portions can be reduced .I like to have either soup plus main meal or main meal plus dessert helps to cut down on mainmeal portions and you don't feel hungry.My late Mum always fed her children like this and I have just carried on.2 course for a main meal is more than enough I also make my own soup as its so much nicer and cheaper than tinned stuff.

LazyLizzie

I doubled a recipe for rice pudding and when I added the milk it came right up to the top of the slow cooker. There's about 2cm between the lid and where the milk is.
Will the rice suck up some of the milk so that it doesn't over flow, or will the rice expand causing it to over flow?

joedenise

It should absorb the milk.

Denise

smartcat04

Hi,
I'm planning on making a rice pudding in my slow cooker. Are there the same food hygiene concerns regarding cooling rice when its cooked like this as there would be if I'd boiled it for example.
If I leave it to cool on the side the fridge it will it be ok or do I need to cool it quickley?
I know rice is a dodgy bacteria/food hygiene item so just checking. Wouldnt want to poison the hubby.
Thanks in advance.

button_box

I think you are referring to Bascillus Cereus which is often associated with rice dishes especially take away. The problem is usually with food that has been kept warm for more than two hours and then maybe insufficiently reheated. If you are not planning on eating the rice pudding from your slow cooker straight away, you should cool it and refrigerate it as quickly as possible. Best way to do this is transfer it to a wide shallow dish and stir occasionally to bring the temperature down to refrigerate it or transfer it to a dish that you can then place in a container of cold water and stir it occasionally to bring the temperature down. ( Don't risk putting the slow cooker pot into cold water, it would probably crack).There shouldn't be any dodgy tums then.

caitybabes

The slow cooker retains heat so you must decant it from the slow cooker pot to let the rice pudding cool. Once it's cool, pop it in the fridge and it should be fine for a few days. It does freeze, although the texture does alter a little, but still acceptable as an alternative to waste.

VfM4meplse

caitybabes wrote: »

It does freeze, although the texture does alter a little, but still acceptable as an alternative to waste.

Actually I routinely make it in bulk and freeze. Defrosted ice cold (ie must have a few ice crystals in it) rice pudding is delicious, miles better than hot or from the fridge.

zippychick

I;ve merged this with our rice pudding thread


Freezing rice may also help https://forums.moneysavingexpert.com/discussion/110947


Zip