"The Vegetarian Slow Cooker" by Judith Finlayson reminded me of all the crazy ways a slow cooker can be effective and this particular rice pudding recipe is a great example. Just add your ingredients together, start cooking, and 4 hours later you’ve got an inspiring dessert.
The slow cooker is a mainstay in the wintertime. Your main dish cooks throughout the day so by the time you get home from work, your house is filled with the scent of dinner. Throw a salad together, maybe pour a glass of wine and dinner is served. But until recently the slow cooker was overlooked when it came to desserts.
This rice pudding recipe could also come with a number of variations. Try dried cranberries or raisins for example or add walnuts, pine nuts, or cashews instead of almonds. Top with whipped cream or a scoop of a nice organic vanilla ice cream. This is also perfect if you’re having guests over because the smell is so welcoming. Your guests will want to have dessert as the main course!
Slow Cooker Rice Pudding With Cherry and Almonds
3/4 cup granulated sugar
1/2 cup Arborio rice
1/4 cup dried cherries
2 Tbsp. ground almonds
1 tsp. grated lemon zest
4 cups organic milk
2 organic eggs
1 tsp. vanilla extract
Garnish with toasted almonds and whipped cream (recipe to follow)
1. Add sugar, rice, cherries, almonds, lemon zest, and salt to your slow cooker. Combine well with a wooden spoon. (A three quart slow cooker is the perfect size for this recipe.)
2. In a large bowl, whisk together milk, eggs, and vanilla extract. Add to your slow cooker and combine. If you want a thicker or richer rice pudding, you could use heavy cream instead. If you want to half the recipe, make sure you use a smaller two quart slow cooker.
3. Cover and cook on high for 4 hours. The rice will be tender and set into a pudding. Garnish with toasted almonds and whipped cream. Serve warm or cold. If you want to amp up the wow factor, serve in a martini glass.
Recipe: "The Vegetarian Slow Cooker"
From the Organic Authority Files
Fresh Whipped Cream
1 cup heavy whipping cream
2 Tbsp. sugar
1. Take cream straight from the refrigerator because the colder the cream, the easier it is to whip it. Use a whisk to whip wide strokes to get more air into the cream. This will make the process run faster. You can also switch directions throughout.
2. Add in sugar once the cream starts to thicken a bit.
3. Keep whipping your cream until it begins to form soft peaks. Don’t go past soft peaks or it will turn to butter. This rich and decadent homemade whipped cream is just fantastic on your slow cooker rice pudding or you could just eat it with a spoon, which I have been known to do from time to time.
Recipe: Real Simple
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