Looks delicious, and so tasty. It is the ultimate comfort food. My gran used to make rice pudding every Sunday as part of the roast dinner. Not having a slowcooker in the 40s (she passed 1952) they all went down the pub while it all sat in a slow oven. She popped back before last orders to start the green veg and gravy, very merry. She put whole cloves in (yuk), and nutmeg on top, the original recipe she learned while "in service" (a kitchen servant) before WWI.
As a senior who uses very little milk (to the point it ends up going bad in the fridge), I have been using evaporated milk to make my rice pudding in the oven in equal parts with water. Recently I used 1 c. evaporated, 1 c water, 1 c reconstituted powdered milk. It turned out great!! No buying fresh milk only to have most of it go bad. Now I'm going to try it in my slow cooker. :)
Brill,my Irish granny used those simple ingredients to make a pudding and them put in the oven with a braising steak stew and a simple tea bread or something similar. Her philosophy was to not waste the heat.
Mine is in the slow cooker now, so I’ll update you later. I added vanilla, cinnamon, and also a pinch of salt. In the USA, evaporated milk comes in 354ml cans, so I used two. I have a large number of cans of evaporated milk, and as they have a short expiration date, I need to use them up. Brown sugar is a great idea. Also honey or maple syrup could possibly work in a pinch.
Update: I added a bit more sugar (personal preference) and I should have waited until after the pudding was cooked to add the cinnamon as it made the pudding’s color amber. However, it was delicious. Next time I will try it with brown sugar.
That looks super, Karen. It does remind me very much of the rice pudding my french grandmother used to make. She would start by making a proper, old fashioned caramel which she would pour into the base of a fluted tin. Then she would make a thick rice pudding and add it onto the top of the caramel before baking it in the oven (I've no idea for how long). I've not had it since a child. If it was prepared in a casserole dish it could be cut into pieces and was lovely, we children certainly thought so. I do make rice pudding in the aga, it works well with just full-fat milk, I've not tried with the addition of evaporated milk (that certainly looks luxurious and delicious too). I add nutmeg to the surface and the crispy skin is always popular. Skimmed milk by itself doesn't work so well. Thanks for sharing!
I have literally the exact same set. My husband bought it for me for our 17 anniversary. We celebrated our 53anniversary on Valentine's day it's still going strong. Weights go for 1 - 400 hundred gm. But larger ones are lb an ounce
Mmm comfort food. I make this a lot in winter. My slow cooker is my best friend when it's cold. I fill the freezer with batch cooking. Thanks Karen. 😊 💖
I love this!!! Haven't had it since childhood. I think we need to bring back some of these traditional feel good, look forward to recipes. I'm off shopping tomorrow - can you guess what I'll be having on sunday??? I'm also thinking trifle ........and sticky puddings. Not together 😂😂😂 Something to walk off on a Sunday afternoon!!! How about adding some raisins - then it could be one of your five a day - if that's still a thing 😋😋😋😇😇😇
I love evap, brought up on it in my brews, it's something I always keep in my prep pantry. Never thought of using it in my rice pudding. Oh my it sounds so lush, I know what's for pudding tonight.
Very nice for your first go! I like to add cinnamon, cardamom, almond and vanilla to mine (my Swedish gran’s recipe) and use the milk I pressure can in this too, tastes a bit like evaporated milk with that nice caramelized flavor! How long did you do it in the slow cooker total?
It looks lovely! I always use scaldeded milk and cream. I will have to try it with canned milk, as I always want to make it in the Winter, especially at Christmas. (I throw a tiny bit of nutmeg in mine and often, currents.I am glad that I stocked up on those.)
Gosh, that looks so yummy, and is so quick and easy to put together. Reminds me of all the wonderful desserts my mom used to make for us when we were kids. my all time favourite was something she frequently made, which she called Eat Some More ~ so how we knew it as children. In fact it was only when chatting to someone about it as an adult ~ who had no clue whatsoever what I was talking about ~ that I discovered it had a REAL name. Lol 😅🤣 For the life of me I cannot recall the proper name. Childhood was a very long time ago 😅😅😅
I've noticed that condensed milk is considerably cheaper than it used to be, so I've got a few tins of that in the pantry now. I've also got plenty of cornmeal so I can see cornmeal porridge being made soon. No Woman No Cry playing in the background is optional, but preferred.
I have a slow cooker I was given as someone wasn't using it, but I am trying to figure out if it is broken or not working as intended. I have tried to use it several times on high, but it just doesn't seem to be getting hot enough, after two hours I could put my finger in the liquid, and it was barely warm, the outside of the machine is pretty darn hot, but it just doesn't seem hot enough to be cooking anything in the actual inner bowl. I know they are supposed to be slow cooking, but I don't see how it can be cooking anything when the liquid is barely warm after a few hours.
For the cheap skates out there - 50/50 semi skimmed milk and boiling water, brought to the boil in a saucepan then add the rice. No sugar, no butter, no evaporated milk. Pearl barley adds texture. Turn off the heat, put the lid on and it will cook in its own heat over the next hour. Less burning in the pot, easier to clean. So with the slow cooker maybe get it up to temperature, turn off the power and wrap the pot in a large towel to keep the heat in. Also semolina, ground rice and tapioca.
I love Rice Pudding and I'm going to try it your way but using freeze-dried ingredients - (freeze dried cream, freeze dried butter) and see how that turns out ... If we're going to survive on our preps it's best to learn how to use them to our best advantage NOW before it's "do or die" time. ~West Central Georgia, USA
@@primeofmidlife fab, thanks very much. I think I’m going to do it tomorrow,I’ve got the scales out and got everything in earlier It’s been years since I’ve done rice pudding from scratch and I crave it. Best wishes xx
orr topic. Can you do a video on the latest Jeremy Hunt mini budget? It looks like after April we have no idea what help if any we will get and that our bills could get even higher again. I am glad that the Govt will help the very poor but obviously high bills affects everyone. It is a good job we have been prepping a lot. We may have to do a lot more
I love your disclaimer 😉😂 how many hours on high please? Also is your pudding rice short grain ? In the States we don’t have a specific rice for “pudding” . I have several varieties of rice 🍚 so I’m interested in what you’re using. I adore Rice Pudding and make it at least 6 times a year (oven baked). I love to add golden (or any) raisin. Dried cherries. But to add a diced tart Granny Smith (or any that will hold its shape and texture) apple at the beginning ~ such a treat I will also add vanilla (I use Vanilla bean paste) cinnamon, fresh nutmeg, cardamom etc … Singularly and in combinations that suit my fancy ❤
@@maureen1506 Thanks- I will. I have an interesting variety in my pantry. I’ve just never made Rice pudding in a slow cooker. I’m newish to the slow cooker 👍🏻
Looks delicious, and so tasty. It is the ultimate comfort food.
My gran used to make rice pudding every Sunday as part of the roast dinner. Not having a slowcooker in the 40s (she passed 1952) they all went down the pub while it all sat in a slow oven. She popped back before last orders to start the green veg and gravy, very merry. She put whole cloves in (yuk), and nutmeg on top, the original recipe she learned while "in service" (a kitchen servant) before WWI.
That's a nice memory.
What a way to start, "I have no clue what I'm doing" You crack me up! xx
😅👍
A Mexican restaurant we go to has the best rice I’ve ever had.
Yesterday I told them it’s the best I’ve had in my life.
He said they slow cook it.
As a senior who uses very little milk (to the point it ends up going bad in the fridge), I have been using evaporated milk to make my rice pudding in the oven in equal parts with water. Recently I used 1 c. evaporated, 1 c water, 1 c reconstituted powdered milk. It turned out great!! No buying fresh milk only to have most of it go bad. Now I'm going to try it in my slow cooker. :)
Brill,my Irish granny used those simple ingredients to make a pudding and them put in the oven with a braising steak stew and a simple tea bread or something similar. Her philosophy was to not waste the heat.
This couldn’t have been easier! Thanks for the video. It is my habit to view recipes as guidelines, so I am adding cinnamon and vanilla to mine.
Adding some raisins is also a nice (I find) twist
absolutely, I was just looking to get it cooking lol - there will be items added next time
Sometimes brown sugar instead of white is a nice change, too, but costs a little more.
Mine is in the slow cooker now, so I’ll update you later. I added vanilla, cinnamon, and also a pinch of salt. In the USA, evaporated milk comes in 354ml cans, so I used two. I have a large number of cans of evaporated milk, and as they have a short expiration date, I need to use them up. Brown sugar is a great idea. Also honey or maple syrup could possibly work in a pinch.
Update: I added a bit more sugar (personal preference) and I should have waited until after the pudding was cooked to add the cinnamon as it made the pudding’s color amber. However, it was delicious. Next time I will try it with brown sugar.
That looks super, Karen. It does remind me very much of the rice pudding my french grandmother used to make. She would start by making a proper, old fashioned caramel which she would pour into the base of a fluted tin. Then she would make a thick rice pudding and add it onto the top of the caramel before baking it in the oven (I've no idea for how long). I've not had it since a child. If it was prepared in a casserole dish it could be cut into pieces and was lovely, we children certainly thought so. I do make rice pudding in the aga, it works well with just full-fat milk, I've not tried with the addition of evaporated milk (that certainly looks luxurious and delicious too). I add nutmeg to the surface and the crispy skin is always popular. Skimmed milk by itself doesn't work so well. Thanks for sharing!
I l❤ve your measuring scale. It is beautiful to look at and functional! Never saw one like that here in the USA.
I have literally the exact same set. My husband bought it for me for our 17 anniversary. We celebrated our 53anniversary on Valentine's day it's still going strong. Weights go for 1 - 400 hundred gm. But larger ones are lb an ounce
Good Monday morning, have a great week.
Mmm comfort food. I make this a lot in winter. My slow cooker is my best friend when it's cold. I fill the freezer with batch cooking. Thanks Karen. 😊 💖
Totally agree Christine, batch cooking is a great thing
I love this!!! Haven't had it since childhood. I think we need to bring back some of these traditional feel good, look forward to recipes. I'm off shopping tomorrow - can you guess what I'll be having on sunday??? I'm also thinking trifle ........and sticky puddings. Not together 😂😂😂 Something to walk off on a Sunday afternoon!!! How about adding some raisins - then it could be one of your five a day - if that's still a thing 😋😋😋😇😇😇
I love evap, brought up on it in my brews, it's something I always keep in my prep pantry. Never thought of using it in my rice pudding. Oh my it sounds so lush, I know what's for pudding tonight.
Very nice for your first go! I like to add cinnamon, cardamom, almond and vanilla to mine (my Swedish gran’s recipe) and use the milk I pressure can in this too, tastes a bit like evaporated milk with that nice caramelized flavor! How long did you do it in the slow cooker total?
Looks good Karen, how long did it take in the slow cooker on high? Would it be better on a lower heat? Thanks
Looks great I like putting mine in the oven and getting that lovely dark skin on top
❤ luv rice pudding = quick, easy, filling (used to be inexpensive). 😊
Oooooh those scales ⚖️😍
If in UK you can still buy a modern version looking same in Argos
It looks lovely! I always use scaldeded milk and cream. I will have to try it with canned milk, as I always want to make it in the Winter, especially at Christmas. (I throw a tiny bit of nutmeg in mine and often, currents.I am glad that I stocked up on those.)
May I just say that I love your scale! It looks like a well loved antique.❤️
Love rice pudding. Here in the states we use cinnamon in ours. It's very good!
Iti's going to be so enjoyable this winter seeing your recipes! My mom loved rice pudding.
Gosh, that looks so yummy, and is so quick and easy to put together.
Reminds me of all the wonderful desserts my mom used to make for us when we were kids. my all time favourite was something she frequently made, which she called Eat Some More ~ so how we knew it as children. In fact it was only when chatting to someone about it as an adult ~ who had no clue whatsoever what I was talking about ~ that I discovered it had a REAL name. Lol 😅🤣
For the life of me I cannot recall the proper name.
Childhood was a very long time ago 😅😅😅
You could also use a combo of milk and cream instead of evaporated milk. And a pinch of nutmeg! And sultanas!
Nice, I shall add them to my list
I've noticed that condensed milk is considerably cheaper than it used to be, so I've got a few tins of that in the pantry now. I've also got plenty of cornmeal so I can see cornmeal porridge being made soon. No Woman No Cry playing in the background is optional, but preferred.
Omgness that looks so delicious 😋 you make it look so easy. I'm going to try it this weekend 🤗
It was very delicious Raquel, definitely think you should try it
Like your honesty. I haven't got a clue what I'm doing. 🇬🇧👍😁
I have a slow cooker I was given as someone wasn't using it, but I am trying to figure out if it is broken or not working as intended. I have tried to use it several times on high, but it just doesn't seem to be getting hot enough, after two hours I could put my finger in the liquid, and it was barely warm, the outside of the machine is pretty darn hot, but it just doesn't seem hot enough to be cooking anything in the actual inner bowl. I know they are supposed to be slow cooking, but I don't see how it can be cooking anything when the liquid is barely warm after a few hours.
You need a different slow cooker. Sounds like the heating element isn’t working correctly.
That's the kind if gift a MIL would give.
it may depend how big a slow cooker you have. After 3 hours it should be hot if on high. I have medium one for 2 to 4 people. My one boils too.
That's how I always do my rice pudding. Nom nom.
Ummmmm rice pudding. Comfort food. About how long did it cook ? Thanks for making this video. Blessings to all ❤
It has worked out very well in the slow cooker.
That looks lovely. 🇬🇧👍👏
For the cheap skates out there - 50/50 semi skimmed milk and boiling water, brought to the boil in a saucepan then add the rice.
No sugar, no butter, no evaporated milk. Pearl barley adds texture.
Turn off the heat, put the lid on and it will cook in its own heat over the next hour.
Less burning in the pot, easier to clean.
So with the slow cooker maybe get it up to temperature, turn off the power and wrap the pot in a large towel to keep the heat in.
Also semolina, ground rice and tapioca.
Does look good!
Thank you Cathy, very kind of you to say
Looks yummy.
Beautiful measuring scale!...That pudding looks so good,,I would add a bit of cinnamon.😉
I love Rice Pudding and I'm going to try it your way but using freeze-dried ingredients - (freeze dried cream, freeze dried butter) and see how that turns out ... If we're going to survive on our preps it's best to learn how to use them to our best advantage NOW before it's "do or die" time.
~West Central Georgia, USA
Delicious
Hi 👋 there.
Did you stir it at all or just let it do the 3 hours? Looks good to me xx
Hi there, I think I stirred it a couple of times in the first hour then just left it
@@primeofmidlife fab, thanks very much. I think I’m going to do it tomorrow,I’ve got the scales out and got everything in earlier
It’s been years since I’ve done rice pudding from scratch and I crave it. Best wishes xx
orr topic. Can you do a video on the latest Jeremy Hunt mini budget? It looks like after April we have no idea what help if any we will get and that our bills could get even higher again. I am glad that the Govt will help the very poor but obviously high bills affects everyone. It is a good job we have been prepping a lot. We may have to do a lot more
Rice pudding what could be better especially at this time year ~
Imagine coming home and its all ready for You .....💛
Just how my mum used to make 😊
I love your disclaimer 😉😂 how many hours on high please?
Also is your pudding rice short grain ?
In the States we don’t have a specific rice for “pudding” .
I have several varieties of rice 🍚 so I’m interested in what you’re using.
I adore Rice Pudding and make it at least 6 times a year (oven baked).
I love to add golden (or any) raisin. Dried cherries.
But to add a diced tart Granny Smith (or any that will hold its shape and texture) apple at the beginning ~ such a treat
I will also add vanilla (I use Vanilla bean paste) cinnamon, fresh nutmeg, cardamom etc …
Singularly and in combinations that suit my fancy ❤
Hi Martha, it was 3 hours on high with a very strong stirring and separating in the middle lol
@@primeofmidlife Thanks Karen. Much appreciated.
I’ll be trying the shorter grain rice or Jasmine
@@maureen1506 Thanks- I will. I have an interesting variety in my pantry. I’ve just never made Rice pudding in a slow cooker.
I’m newish to the slow cooker 👍🏻
Lovely as a high calorie treat! don't eat too much of it though🤣 very rich
Evaporated milk and sugar 😮really?? How sweet would this be??
Just perfect considering the amount that it made lol
@@primeofmidlife i am definitely trying this out tomorrow then!😋
some sultanas.
Can you use just ordinary milk
Full fat milk works better than low fat kind. ;-)
Thank You
Love rice pudding xxx
I add grated nutmeg on top of mine
And these
Carl Vernon
Evolutionary Energy Arts
Florida MARQIS
Oops
Evolutionary Energy Arts
Marfoogle
Kathleen
Watering at the mouth..cant improve on a classic..
Too dry