This week I was visiting with my Dad and Step-Mom who have both been eating “Gluten Free” for the past year and they were telling me about the improvements they have seen in their health as a result. My Step-Mom is gluten intolerant, but my Dad does not have any particular issues with gluten so you might think that eliminating gluten from their diet would only benefit my Step-Mom, but actually, they both have experienced major health improvements from their new diet. My Step-Mom feels great without the irritation of an indigestible food in her stomach and my Dad has lost so much weight that he looks 10 years younger than the last time they came to visit. They both look and feel vibrant and healthy, and they are committed to sticking with this very successful dietary change.
I use my slow cooker very frequently and I am always on the lookout for a yummy recipe to make in it, so when I came across this recipe for slow cooker rice pudding that is easy, delicious and gluten free I just had to share it on my site in honor of my Dad and Step-Mom.
This recipe comes from a great site by Stephanie O’Dea that has quite a few other slow cooker recipes that I want to try out.
Rice Pudding in the Slow Cooker
- 8 cups milk (I used organic whole milk)
- 1 cup long grain white rice (I used basmati)
- 1 cup sugar (I used turbinado)
- 1/4 cup heavy cream or half and half (I actually forgot this ingredient but the recipe still worked!)
- 3 eggs
- 2 teaspoons vanilla
- 1/2 teaspoon cinnamon (I put in way more!)
- 1/4 teaspoon salt
- I used a 4 quart slow cooker. Spray the stoneware insert with cooking spray, then combine the milk, rice, and sugar. Stir well and cook on low for 4-6 hours, or high for about 4. (This step could take longer as every slow cooker is different)
- When the rice is tender, mix in a large mixing bowl, the eggs, cream, vanilla, cinnamon, and salt. Scoop a 1/2 cup of the hot rice mixture into the mixing bowl and whisk. Keep adding 1/2 cup at a time of the rice and milk mixture into the egg bowl until about half of the milk and rice mixture is gone from the slow cooker. Then pour everything back into the pot. Stir well. This is called "tempering your eggs"---you have to do this step, or your eggs will scramble on you when you add them to the crock.
- Cover and cook on high for 1 hour (my slow cooker runs hot so I stopped at 45 minutes). Stir well, then take the lid off of the cooker and unplug it. When the rice pudding is room temperature, you can refrigerate it. Some people like their pudding hot or warm, and some prefer it chilled----it's completely up to you (both hot and chilled were delicious!).
This post is participating in Full Plate Thursday, Sweets for Saturday, Melt in Your Mouth Monday, On the Menu Monday, Sweet Saturday, Friday Favorites, Freaky Friday, Gluten Free Fridays, Fat Tuesday, Heart and Soul, Traditional Tuesdays, Trick or Treat Tuesday, Slightly Indulgent Tuesday