Y – Year of Slow Cooking | Slow Cooker Rice Pudding
Buy the book (in Print or on Kindle)
“72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans”
During the A-Z Blog Challenge I will bring more recipes from across the web and around the world that contain BEANS and RICE to my fellow Dave Ramsey fans. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.
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Slow Cooker Rice Pudding
Stephanie @ Year of Slow Cooking
Ingredients
(Ingredients modified to include Aldi brand name)
8 cups Friendly Farms milk
1 cup Rice Bowl white rice
1 cup Baker’s Corner sugar
1/4 cup Friendly Farms heavy cream or Friendly Farms half and half
3 Goldhen eggs
2 teaspoons Stonemill Essentials vanilla
1/2 teaspoon Stonemill Essentials cinnamon
1/4 teaspoon Stonemill Essentials salt
Instructions
I (Stephanie @ Year of Slow Cooking) 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. It took longer than I expected for my rice to become bite-tender—I did low for 3 hours, then high for another 2.
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. 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
Please see source website for pictures and detailed instructions – Year of Slow Cooking
Costs = $ 2.02
*If the amount is zero, the cost of the ingredient is less than $0.01 (one penny)
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***The mention of Aldi brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.
B – Baking Bites | Arroz con Leche
Buy the book (in Print or on Kindle)
“72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans”
During the A-Z Blog Challenge I will bring more recipes from across the web and around the world that contain BEANS and RICE to my fellow Dave Ramsey fans. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.
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Arroz con Leche
Nicole @ Baking Bites
Ingredients
(Ingredients modified to include Aldi brand name)
- 1 1/2 cups cooked Rice Bowl long grain rice, cooled
- 2 cups Friendly Farms milk (whole or low fat)
- 1/4 cup Friendly Farms heavy cream
- 1/2 cup Baker’s Corner sugar
- 1/4 tsp Stonemill Essentials salt
- 2 inch piece of cinnamon stick (Aldi Special Buy Item)
- 2 tsp Stonemill Essentials vanilla extract
- 3/4 cup raisins
- 2-3 tbsp roasted pistachios, for garnish (optional)
- 2 oz Baker’s Corner brown sugar
- 2 oz water
Instructions
Arroz con Leche
- In a medium saucepan, combine rice, milk, heavy cream, sugar, salt and your cinnamon stick. If you are using a vanilla bean, split it and scrape the seeds into the saucepan, as well. Bring to a simmer, stirring occasionally, and cook until the mixture has thickened and the rice is very tender, about 30 minutes.
When the pudding is close to being done and needs about 5 minutes of cooking time, stir in the raisins. If using vanilla extract instead of vanilla beans, stir it in along with the raisins.
When the pudding is cooked, divide it evenly into 4 large dessert bowls. Serve warm, topped with a drizzle of piloncillo syrup (and sprinkle with pistachios for crunch, if desired).
Piloncillo Syrup
- In a small saucepan, combine piloncillo (or brown sugar) and water. Bring to a boil, stirring to dissolve the sugar, and cook for 2-3 minutes after the sugar has dissolved to reduce and thicken the syrup slightly. Allow to cool slightly before using.
Recipe can be doubled or tripled for a larger batch.
Please see source website for pictures and detailed instructions – Baking Bites
Costs = $ 2.20
Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.
***The mention of Aldi brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.
A – Aunt Clara’s Kitchen | Coconut Rice Pudding Brulee
Buy the book (in Print or on Kindle)
“72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans”
During the A-Z Blog Challenge I will bring more recipes from across the web and around the world that contain BEANS and RICE to my fellow Dave Ramsey fans. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Coconut Rice Pudding Brulee
Aunt Clara & Aunt Ilana @ Aunt Clara’s Kitchen
Ingredients
(Ingredients modified to include Aldi brand name)
- ¾ cup of Rice Bowl long grain rice
- 1 quart [1 lt] of water
- 4 cups of Fusia coconut milk
- 2 cups of Baker’s Corner evaporated milk
- ¾ cup of Baker’s Corner granulated sugar
- 1 teaspoon of Stonemill Essentials salt
- 1 large cinnamon stick
- ½ teaspoon of Stonemill Essentials clove powder
- 1 cup of Baker’s Corner coconut
- ⅓ cup of Baker’s Corner brown sugar for the caramel (optional)
Instructions
- Mix rice, water, coconut milk, evaporated milk, granulated sugar, salt, cinnamon stick and clove powder in a 3-quart [3 lt] pot. Let it rest in the fridge for an hour.
- Take the pot to the stove and simmer covered over medium-low heat until the grains of rice have nearly tripled in size and volume has reduced to a third. Stir often to prevent the rice from sticking to the bottom.
- Add grated coconut and simmer covered over very low heat for another 5 minutes. Stir often.
- Remove from the heat and pour into a cool pot, stir until it has cooled to room temperature.
- Poor into a broiler-safe baking pan, cover with aluminum foil and chill in the refrigerator. Once chilled-through place in the freezer for half an hour.
- Remove the aluminum foil. Sprinkle brown sugar on top and burn the sugar with a torch, or place in the broiler over high heat until sugar caramelizes.
- Serve immediately.
Please see source website for pictures and detailed instructions – Aunt Clara’s Kitchen
Costs = $ 4.89
Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.
***The mention of Aldi brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.
72 Ways to Prepare Beans & Rice...and Love IT! 