Vanilla Bean Rice Pudding

Yet again, another recipe from the best slow cooker cookbook ever!  I did have a little trouble with getting the rice cooked, I had to increase the cooking times a bit and while I'm still not crazy about the consistency, for a first time effort, it came out really good!

• 2/3 C medium-grain white rice (I used Arborio)
• 1 12-ounce can evaporated milk
• 2 1/2 C whole milk
• 3/4 C sugar
• Pinch of salt
• 1 vanilla bean (if you can't find a vanilla bean, one bean is equivalent to 1T of vanilla extract)
• 2 large eggs, lightly beaten
• 1/2 C heavy cream
• 1 t grated lemon zest
• 1/2 t grated nutmeg

1)  Coat the slow cooker with non-stick cooking spray.  Combine the rice and evaporated milk in the cooker.

2)  In a large heavy saucepan over medium-high heat, combine the milk, sugar and salt.  Heat until bubbles appear around the edges to dissolve the sugar.  Remove from heat.

3)  Split the vanilla bean down the center and scrape out the seeds with the tip of a small knife; add the bean and the seeds to the cooker.  Pour the hot milk into the cooker and stir.  Cover and cook on LOW until the milk is absorbed and the custard is set, about 2 1/2 hours (I had to increase the time to just over 3 hours and the milk still wasn't totally absorbed).  Remove the vanilla bean.

4)  In a medium size bowl, whisk together the eggs, cream, lemon zest and nutmeg.  Add about 1/4 cup of the hot pudding to the egg mixture and beat well to prevent curdling.  Slowly pour the mixture into the pudding in the cooker, stirring constantly until well combined.  Cover and cook on LOW for 30 minutes more.  (I cooked it for about 45 minutes here).

5)  Turn off the cooker and let the pudding cool, partially covered, for 30 minutes.  Serve warm or refrigerate to eat cold.  If desired, top with a dollop of whipped cream or fruit (or like I did, with a small squeeze of caramel syrup)

Slow Cooker Carrot Cake

Another great recipe from Not Your Mothers Slow Cooker Cookbook!  This was super simple and came out pretty good.  I didn't have crushed pineapple so I substituted pineapple chunks and I had to increase the water from 1/4 cup to about 1/2 cup because the batter was so thick I could barely mix it, but everything worked out fine and was done in about 2 hours and 15 minutes.

• 1 1/2 C AP flour
• 3/4 C sugar
• 1 t ground cinnamon
• 1/4 t ground nutmeg
• 1 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 1/4 c water (you may want to add some water when you are mixing everything if it's too thick)
• 1/2 c light olive oil
• 2 large eggs
• 1 1/4 c shredded carrots
• 3 T drained canned crushed pinapple

1)  Line the bottom of the slow cooker with a round of parchment paper.  Coat the paper and the sides of the cooker with non-stick cooking spray.

2)  In a medium size bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt.  In a small bowl combine the water, oil and eggs, mixing until smooth.  Add the liquid ingredients to the dry, mix until smooth.  Stir in the carrots and pineapple.  Spread the batter evenly in the cooker.  Cover and cook on HIGH until puffed and a cake tester inserted into the center comes out clean, 2 1/4 to 2 1/2 hours.

3)  Turn the cooker off, remove the lid and let stand for 30 minutes until cool.  To remove the cake, run a knife around the inside edge of the cooker and lift it out with a large rubber spatula.  (I ran a knife around it and turned the cooker upside down to get the cake out and put it on a cooling pan for about 30 minutes).  Top with cream cheese icing or dust some powdered sugar on top.