Creamiest Rice Pudding
I used this recipe and many of the helpful comments to create a TERRIFIC, old-fashioned, luscious vanilla rice pudding in my crockpot:
On the stove, I heated a quart of whole milk and two cups of half-n-half with one cup sugar and 1/4 teaspoon of salt until it just came to a boil. I added a generous cup of arborio rice, and then poured it all into my crockpot. I cooked this on high for 2 1/2 hours, stirring every half hour or so.
When it was as thick as I wanted it, I whisked together 2 egg yolks, 1/4 cup half-n-half, and two teaspoons of vanilla bean paste. Then I tempered the egg mixture with perhaps a half cup of the hot pudding, a couple of tablespoons at a time. I added this back to the pot, along with two tablespoons of butter, and cooked it on low for twenty minutes, stirring once after ten minutes.
I transferred the pudding to a storage container and pressed plastic wrap down on top of it to keep a skim from forming. It was DELICIOUS hot from the crockpot, but once it had chilled, it had set up a little more but was still a creamy, pudding-like consistency. YUM!! Thanks for the inspiration...
17 users found this review helpful
Sep. 7, 2011