Slow Cooker Rice Pudding Recipe - How to Make Slow Cooker Rice Pudding, Rice Pudding Recipe

Bjbj Walter: Jan. Jan: Yes? Walter: Do you
like rice pudding? Jan: I love rice pudding. Walter: You know, my mamma made rice pudding
when I was a little kid and I didn t like it. Jan: My mother never made it.

Walter:
So I don t make it that way. We re going to do it in the slow cooker. Jan: Anything in
a slow cooker is OK with me. Walter: Me too.

We ve got in there -gallon of milk. Jan: That
s a lot of milk. Walter: That s a lot of milk. Here is a full cup of rice.

Jan: All right.
Walter: That s not enough rice to make that thick, is it? Jan: Walter: It will, trust
me. Jan: You promise? Walter: Yeah. Jan: All right. Walter: Then you put in a full cup
of sweetening.

That can be sugar; in this case it s going to be Splenda. I just want
to prove to you that you can do it either with sugar or Splenda. Jan: You said we could
do this with brown sugar, too. Walter: I think you can.

I ve never tried it. Jan: I might
try that. Walter: I believe it would taste wonderful. We put just a pinch of salt, and
that s all you have to put in at this stage.

Jan: That was pretty easy. Walter: Just stir
that up. This whole thing is easy; different from a lot of slow cooker recipes. This one
is not one that you can just turn on, leave the house, come back 8 hours later and it
s done.

Jan: You might end up with a big bubbly mess on the bottom. Walter: I certainly did
when I did that. Jan: I would never do that. Walter: No, I thought not.

Put it on high;
let it cook for 1 hours. Then violating all the rules of slow cooking, take the lid off,
stir it up good. Add some nutmeg, or if in your case you think cinnamon, but you re wrong.
Jan: I think cinnamon s right. Walter: Nutmeg, and then let it cook for another 1 hours on
high, but sort of watch it toward the end of that.

Give it a stir about 1 hour, 1 hour
15 minutes into that. If it s thick enough, stop. Jan: Turn it off. Walter: If not, let
it cook a little longer.

The question is, how thick is thick enough? Jan: That s a good
point. Walter: That depends on how you like it. Jan: All right. I like it pretty thick.
Walter: OK.

I like it sort of creamy. Take a look at the centerpiece while I get one
to show you, that is made, to look creamy because it is. By the way, if you d like,
you can add some butter in that first one. You don t have to.

Jan: I usually like. Walter:
Yeah, I do too. This one has some butter. It will continue to thicken after you turn
it off.

Jan: You just chill it after that. Walter: After that you chill it and you re
ready to go. There you see, now isn t that a pretty little dessert? Jan: That s beautiful.
Walter: Has a lot of flavor. If you just have to, you can put raisins in it.

Jan: You could
put other dried fruit, too. Walter: I strongly recommend against it because they get soggy.
When they cook that long, they get overcooked and they re unpleasant. I absolutely love
this rice pudding, even though it s not made the way my mamma made it. I tell you all this
and some additional details if you write and get the recipe.

You know how to do that: Chef
s Recipe, 6450 Papermill Drive, Knoxville, Tennessee 37919. Sending a self-addressed,
stamped envelope. Go to Local8now.Com, and there, I give you all the choices about when
to stop. Jan: That looks pretty good to me.

Walter: s good, it s easy, and I think even
kids would eat it. Jan: I guarantee you mine would. Walter: All right. H1*6 :p1*6 [Content_Types].Xml
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Shahi Kheer (Makhana Pudding) Recipe by Manjula

Today I will be making Shahi Kheer or
makhana pudding. Makhanas are puffed lotus seeds. Kheer is a very traditional pudding like dessert. Shahi means rich and royal.

The texture of the chopped nuts, makhana and
the creaminess of the milk makes this pudding a really super dessert. Adding the caramelized sugar adds a
unique taste to the kheer. This recipe will serve 6. To make shahi kheer we will need: 4 cups whole milk 1.5 Cups makhana.

These are puffed lotus seeds and they look
like pop corn. 1/5 Cup cooked and mashed rice 1/2 cup of sugar 2 tablespoons of almonds, blanched and sliced 2 tablespoons of sliced pistachios 1/4 teaspoon crushed cardamom Few strands of saffron 2 teaspoons of clarified butter (ghee) I have microwaved makhanas for 1/2 minute. This way makhanas get crisp and dry and it
makes it easy to slice. I will slice them in 3-4 parts.

If the makhanas are small, just make it into 2. I have already sliced the makhanas. So I am ready to make the shahi kheer. Heat is on, medium.

So first I will add the clarified butter or ghee. So add the makhanas. And sliced almonds. Roast them for about 2 minutes, stirring continuously.

So this has been about 2 minutes. Now I will add the milk. And the rice. Mix it well.

Make the heat to high medium. Milk has come to boil. So lower the heat to medium and let it cook
for about 18-20 minutes. Make sure occasionally you stir the milk and
scrape the sides.

This has been about 18 minutes and
kheer is looking good. So I will add 1/2 pistachios and 1/2 of it
I will keep it for garnishing. Cardamom And saffron. Mix it well and turn off the heat.

Now I am going to caramelize the sugar to
add in the kheer. Grease a small frying pan with the butter
and then open the heat on low medium. And add the sugar. Just stir the sugar occasionally till sugar
starts melting.

Sugar has started melting and has started
catching the light color. Now just close the heat because sugar will
melt itself because pan is still hot. You don't want to cook the sugar too much
otherwise it will get the smell of light burn. Right now it has a very nice golden color.

So just wait till all the sugar is melted. Sugar has melted and it has a very nice golden color. Now add this sugar to the hot kheer. Kheer is hot and I am going to add the sugar.

And stir it till it's mixed well. Caramelized sugar has dissolved in the kheer
really well and has given a very nice color and aroma. So shahi kheer is ready to serve. Shahi kheer or makhana pudding tastes delicious.

Caramelized sugar with saffron and cardamom
gives a very unique flavor to the kheer. Serve this kheer warm. Enjoy. Thank you.

Till we meet again check out more recipes
on manjulaskitchen.Com..

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Semiya Pudding Recipe - Vermicelli Pudding Recipe-Pudding Recipeby Nagu's Nalabagam

Semiya pudding is made of two layers , the lower one is made of vermicelli and the top layer is made of cream. Tastes similar to that of ice cream Add little water for caramelizing the sugar Wait until the sugar gets caramelized. Once the sugar turns golden brown transfer it to another plate If the vermicelli is fine and thin then it will be good for this recipe. Saute well until the sevai and cashews turns golden brown.

Now the vermicelli has turned golden brown Now add the caramelized sugar to the sauted vemicelli Add the caramelized sugar and check the sweetness . We are going to add condensed milk , so check the sweetness. Take the semiya little separately for garnishing finally. In the remaining vermicelli add 1/2 ltr full fat milk The vermicelli will be thick and stiff as we have added caramelized sugar , once the milk starts to boil it will melt and get mixed well.

Wait until the milk starts boiling. Wait until the milk thickens and get mixed with the semiya and turns to a thick consistency. Stir it in between so that , it does not get burnt at the bottom of the vessel Now the mixture has turned thick Now add the condensed milk .Check the sweetness and add it accordingly Cook for another 2 mins It should be in the consistency of halwa Transfer it to another vessel and allow it to cool down to room temperature Grease a container / tray with ghee and add the semiya mixture to it. Allow it to cool down to room temperature before freezing it Beat the cream well Adding essence gives you a taste of ice cream Allow this semiya mixture for 30 mins in the freezer Once the semiya mixture is set we can add the cream layer Beat the cream till it reaches a thick consistency Crush the semiya into fine pieces .

(The one which we kept for garnishing) Now our base layer is set and ready Add the cream . Do not add the cream when the semiya is hot the cream will melt Garnish the crushed semiya If you don not like to add the crushed semiya , you can add chopped nuts and dry fruits Cover it with a foil paper  and set it in the freezer for 2 - 3 hrs After 2 hrs The cream layer has been set and is ready . Use a knife to remove the sides of the pudding The pudding looks good with two layers Semiya Pudding recipe / Vermicelli Pudding is ready !!! Subscribe to us on YouTube and Facebook to get the regular updates !!!.

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Rice Pudding with 20 Minutes Prep

-Nearly every culture has its version of rice
pudding. It's a simple yet timeless dessert. This recipe makes a delicate rice pudding
that's creamy and rich with a pronounced vanilla flavor. Let's get started by cooking the rice.
Pour 1 cup of water into a medium saucepan over medium heat and add 3 quarters of a cup
of milk and 1 quarter of a teaspoon of salt.

Bring the liquid to nearly the boiling point
and half a half cup of Arborio or long-grain rice-- Arborio has a higher starch content,
so it will give you a creamier pudding-- and 1 teaspoon of butter. Stir the mixture. Bring
it to a boil then reduce the heat to very low and cover the pan. Allow it to simmer
until it's thick and nearly all of the liquid is gone about 25 to 30 minutes.

Rice can burn
easily so keep a close eye on it and give it a stir every 5 minutes at the end of the
cooking time. Meanwhile, pour 1 cup of half and half into a small saucepan over medium
meat. You can substitute light cream if your prefer. Now, for the vanilla flavor, take
half of a vanilla bean, slice it in half lengthwise, and use a paring knife to scrape out the seeds.
Add the seeds to the cream and heat it to just boiling.

As an alternate, you could use
vanilla extract instead, but then it gets added later. In the meantime, to 2 egg yolks
in a medium bowl, add a third of a cup of sugar and whisk them together. Next, gradually
whisk in the heated half and half. Return the half and half mixture to the saucepan
and cook it, stirring constantly until it thickens and coats the back of the spoon about
3 to 5 minutes.

Now, you'll pour the sauce over the cooked rice and the bowl and stir
together. If you're using vanilla extract instead of the vanilla bean, this is where
you'll add it. Just a teaspoon of it. The rice pudding is ready to serve warm or you
can cover and chill it for several years or overnight.

The pudding will continue to thicken
as it cools. So, if needed, you can stir in a touch of half and half if you'd like right
before serving it. Rice pudding is an easy dessert to dress up. You can serve them in
individual glass dishes and sprinkle them with the dash of cinnamon or simply top with
some beautiful fresh fruit..

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