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Earl Aagaard’s opinions about everything that interests him. Og also enjoys gardening, travel, reading, woodbutchery, and lots of other stuff.

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RICE PUDDING IN THE SLOW-COOKER!

No photos (yet), but Gail helped me modify a recipe I found online (added eggs is the biggest thing - we both love custard) and for a first try, it was delicious!  We’re planning to increase the amount of custard, because we used brown rice and it ended up a bit dry.  It might be fine as is if you use white rice.  Laura wants us to double the raisins, so we’ll probably do that - the extra liquid will be helpful there, too. 

Here’s what I made today…...
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Earl’s Slow-Cooker Rice Pudding
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Ingredients

•   Nonstick cooking spray
• 4 cups cooked rice
• 1 12-ounce can evaporated milk
• 1 cup milk
• 3 eggs
• 1/3 - 1/2 cup sugar
• 1/4 cup water
• 1 cup raisins, dried cranberries, and/or dried cherries
• 3 tablespoons butter, softened
• 1 tablespoon vanilla or vanilla bean paste
• 1 teaspoon ground cinnamon
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Directions

1. Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside.
2. Break eggs into a large bowl and whip a bit. 
3. Add evaporated milk, regular milk, sugar, and water and stir.
4. Add the rice, the raisins and craisins and cherries, the melted butter, the vanilla and cinnamon. Stir. 
5. Transfer mixture to the prepared cooker.
6. Cover and cook on low-heat setting for 3-4 hours. 


And a BONUS:
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Earl’s Easy Apple Dumplings

Prep Time 10 Minutes     Cook Time 40 Minutes
Servings 6                 Difficulty Easy

Ingredients

• 2 whole Granny Smith Apples (other varieties possible - try Rome, or Cox’s Orange Pippin if you can find them.)
• 1 can (16 Oz.) Refrigerated Biscuit Dough
• ½  stick Butter
• 6 Tbs (1/4 cup + 2 Tbs) Sugar
• 1 teaspoon Vanilla
• Cinnamon, To Taste
• 8 oz. apple juice mixed with 4 oz. maple syrup (some folks like to use a can of Mountain Dew instead – I’ve never tried that)

Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each.
Put two slices together top to bottom, and roll them in the dough for one biscuit. 
Place wrapped apples in a 9 x 13 buttered pan.
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Melt the butter, then add sugar and barely stir.    
Add vanilla, stir, and spoon some onto the top of each dumpling.  Use it all.
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Now pour the juice/syrup mixture around the edges of the pan.        
Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.
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Serve with cream or ½ and ½ ; spoon some of the sweet sauces from the pan over the top.
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WARNING: Prepare this dish at your own risk.  It is very hard to stop eating once you start, especially with ice cream.
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image
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The darkness you see on the dumplings isn’t because they’re burnt - that’s the cinnamon and a bit of nutmeg I sprinkled on them.

Yum.

Posted by .(JavaScript must be enabled to view this email address) on 01/27 at 11:46 PM

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