This was the weekend I finally caught up with all the clipped recipes I've been putting aside to try. I weeded through them and placed them in a separate binder so that I can add them to the cherished "favorites" binder if they make the cut.Having made friends with the slow cooker, I decided to try this very simple recipe taken from The Gourmet Slow Cooker, Vol. II as reprinted in First magazine.
Servings 7-8*; 5 WW pts (based on 7 servings)
1 cup brown Arborio rice, rinsed (I only had white Arborio)
5 cups 2% milk
1/2 cup honey
1 tbs pure vanilla extract
1/2 tsp cinnamon (I easily quadrupled that; you can never have too much cinnamon)
dash salt
In a slow cooker, combine all the ingredients. Cover and cook on low for 4 hours, or until creamy. Serve warm or chilled.
*I only got 7 servings because I used the old slow cooker and used the "3" setting instead of between "1" and "2" and I burned the serving on the bottom.
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TASTE NOTES
I prefer my rice pudding with raisins, but I knew Larry wouldn't touch it if I put in those sweet, plump lovelies. This is a very dense rice pudding, almost pink in color because of my love of cinnamon. As a sidenote, studies have revealed that a phytonutrient in cinnamon called methylhyudroxy chalcone polymer can spur a huge acceleration in sugar metabolism, a side bonus. The honey sweetened it perfectly. If you like a custardy rice pudding, this one isn't for you. It reminds me more of the one you're likely to be served in a diner. I liked it and will try to reduce the calories a bit more next time.
I want a bowl of this. I love rice pudding, it reminds me of my mother. Never thought to make it in a slow cooker before. How clever.
ReplyDeleteI love slow-cooker dessert recipes, they're so simple, but incredibly delicious! Here in Central America rice pudding is a favorite and I'm always looking for a new way to whip it up. This is a recipe I'll be sure to make soon. As for the calories, you're doing well compared to the traditional way women here make it: sweetened condensed milk AND whole-fat evaporated milk. Whew! Weighs me down just typing those words. Thanks for sharing this recipe.
ReplyDeleteI've never even seen brown arborio rice! I love rice pudding, especially with lots of lovely cinnamon - so I look forward to seeing how you lighten it up!
ReplyDeleteI love the picture of the fireplace in the background! It all looks so cozy. I have never seen brown arborio. I'm going to keep my eye out for some. I didn't know that cinnamon could possibly speed up your metabolism. I'll have to indulge in it a little more ;)
ReplyDeleteI never saw brown arborio rice either, Arlene! I love cinnamon, and like you I like raisins in my rice pudding.
ReplyDeleteIs that your house in the photo? It looks so warm and festive with all the fall decorations. I wish I had a fireplace for this time of the year.
I made this recipe yesterday. I had to stove top cook another cup of rice and then add to the above. There was just way too much liquid, even after 4 hours on low setting. It turned out great after the tweak...but made sooo much! Yikes. Now I'm wondering if I can freeze some of this batch.
DeleteOh, and I only had 2 Cups 2% on hand, so I added a can of condensed milk, which to that I added enough water to make the needed 3 cup liquid (5 total). And, decreased honey to about 1/4 c. It is YUMMY!!!
Yes, that's one of my favorite parts of the house--the fireplace. We have a fire nearly every night and the cats jockey for position in front of it. It seemed like the perfect backdrop for a comfort food.
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