This simple and comforting rice pudding is a perfect dessert or breakfast option. Made with just a few ingredients and slow-cooked to perfection, it’s creamy, flavorful, and easy to prepare.
Slow Cooker 5-Ingredient Rice Pudding
Ingredients:
| Ingredient | Quantity |
|---|---|
| Raw white rice | 1 cup |
| Milk | 4 cups |
| Sugar | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
Instructions:
- Rinse the rice: Rinse the raw white rice under cold water until the water runs clear.
- Combine ingredients: Add the rinsed rice, milk, sugar, vanilla extract, and ground cinnamon to the slow cooker.
- Cook: Stir the mixture to combine, cover the slow cooker, and cook on low for 4-5 hours, or until the rice is tender and the pudding is creamy. Stir occasionally to prevent sticking.
- Serve: Once cooked, give the pudding a good stir and serve warm.
To make perfect fried rice, here are some tips:
- Use Day-Old Rice: Freshly cooked rice can be too sticky. Using rice that has been refrigerated overnight helps it dry out a bit, making it easier to fry.
- Don’t Overcrowd the Pan: Fry in batches if necessary. This helps to achieve that nice, crispy texture.
- High Heat: Cook on high heat to get that wok hei (the charred flavor). Make sure your pan is hot before adding the oil.
- Use the Right Oil: Vegetable oil or sesame oil works best. Avoid olive oil as it has a lower smoke point.
- Add Ingredients in Stages: Start with aromatics like garlic and onion, then add proteins (like chicken, shrimp, or tofu) and vegetables, and finally the rice.
- Season Well: Use soy sauce, oyster sauce, or even a bit of sesame oil for flavor. Add them gradually to avoid making the rice too soggy.
- Don’t Forget the Eggs: Scramble some eggs in the pan before adding the rice for extra richness.
- Finish with Green Onions: Add chopped green onions at the end for freshness.
With these tips, you’ll have delicious fried rice in no time! Enjoy cooking!