Slow Cooked Rice Pudding – Simple to make in the slow cooker
You'll love our updated twist on this old-fashioned favorite, which pairs perfectly with a scoop of vanilla ice cream.
Used 6-quart slow cooker
Warm up with this delicious Pumpkin Spice Latte, the official drink of fall. And yes, it's made in the slow cooker!
Tapioca – homemade tapioca in the slow cooker
- 2 Quarts Milk
- 1.5 Cups White Sugar
- 1 Cup Small Pearl Tapioca
- 4 Eggs
- 1 Teaspoon Vanilla
In a four quart or larger size slow cooker, combine the milk, sugar, and tapioca pearls. Stir well to mix.
Cover and cook on high for 2-5 hours. You are looking for the tapioca to be soft and somewhat slimy. The mixture will not be very thick, it's okay.
In a separate bowl, mix the eggs with the vanilla.
Take a 1/2 cup of the hot milk and tapioca mixture and whisk it into the egg bowl (I just learned from my father-in-law that this is what they mean by "tempering the eggs" in cookbooks!).
Add another 1/2 cup of the hot milk and tapioca, and whisk that into the eggs, too. Then add yet another.
Now you'll have a bowl of yellowy tapioca gooeyness. Pour the contents of the egg-bowl into the slow cooker, and whisk until it is all thoroughly combined.
Cover your slow cooker and cook on high for another 30-45 minutes, or until the tapioca is pudding-like in consistency.
Unplug and let it sit for about an hour to cool.
Leave a Review
You must be logged in to post a comment.