Rice is a big part of Southern and Cajun cooking, so we eat a lot of it in our part of the country. Nana would oftentimes use up any leftover rice by making rice pudding. My husband's childhood is filled with fond memories of this delectable dessert. Sadly, we never seem to have any leftover rice in our house, so I had to find another way to make it... And what could be better or easier than the slow cooker?! The best part is, cooking it this way starts with dry rice, so there is no need to wait and hope for leftovers.
- 1 cup dry White Rice (Do NOT use minute or parboiled.)
- 4 cups Milk
- 2 cups Water
- 2 Eggs, beaten
- 1 1/2 cup Sugar
- 1 Tbs Vanilla
- 1 tsp Cinnamon
- 1/4 cup Raisins (optional, not pictured)
Pour everything into a standard sized round slow cooker, and give it a good stir. Cook on High, and stir periodically, until the pudding reaches your desired consistency - around 3 hours. My slow cooker was made back when the dinosaurs roamed the earth, and doesn't get as hot as newer models, so mine took a little longer. Just keep an eye on it when you're stirring, and you'll know when it's getting close. Be warned though, once it begins to thicken, it will go quickly.
You can enjoy this pudding either warm or cold. Traditionally, it is served with a little cinnamon and sugar sprinkled on top, but sometimes I like to mix it up by serving it with a little fresh cream, or even a splash of spiced rum (adults only). That's just another thing that I like about this dessert. It is very versatile. Give it a try and let me know what you think.
Oh, and one more thing that I should also mention, is that this pudding is fairly smooth in texture. It is nothing at all like, and so much better than, the grainy rice pudding cups that you find in the grocery store.
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