Best 5 Slow Cooker Indian Pudding Recipes
**Experience the Timeless Delicacy of Indian Pudding: A Culinary Journey through History and Taste**
Immerse yourself in the rich culinary tradition of Native American cuisine with Indian pudding, a delectable dessert that has captivated taste buds for generations. This unique dish, often referred to as Native American pudding or cornmeal pudding, holds a special place in American history, tracing its roots back to the indigenous peoples of the Northeast. The primary ingredient, cornmeal, was a staple food among Native American tribes, and its incorporation into this dessert showcases their culinary ingenuity. Over time, Indian pudding has undergone various transformations, influenced by European settlers and regional adaptations, resulting in a diverse range of recipes that reflect the vibrant tapestry of American culture. Join us on a culinary exploration as we delve into the secrets behind this timeless dessert, uncovering the hidden stories and diverse flavors that make Indian pudding an enduring symbol of American heritage. In this article, we present a collection of carefully curated recipes that pay homage to the traditional essence of Indian pudding while introducing exciting variations that cater to modern palates. From the classic cornmeal-based rendition to innovative takes featuring unique ingredients and flavor combinations, these recipes offer a journey through the evolution of this beloved dessert. Whether you're a seasoned cook seeking inspiration or a novice venturing into the world of traditional American cuisine, our selection of Indian pudding recipes promises an unforgettable culinary adventure.
KHEER - INDIAN RICE PUDDING (SLOW COOKER)
From "The Indian Slow Cooker" by Anupy Singla. This recipe makes a somewhat thin rice pudding, with the delicious taste of cardamon. The slow cooker makes it easy. The original recipe called for vegetable oil, but I used ghee instead. The recipe is vegan if you use soy milk. To make half the recipe, use a 3 1/2 quart slow cooker.
Provided by duonyte
Categories Dessert
Time 3h10m
Yield 9 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Coat the bottom and sides of a 5 quart slow cooker with vegetable oil.
- Put the rice, sugar, cardamon seeds, raisins and milk in the slow cooker. If using agave nectar, add it towards the end, as it will make the dish pinkish-brown in color. Note: I used only half of the cardamon seeds and that was plenty flavorful for me.
- Cook on HIGH for 3 hours, stirring once or twice. Be careful not to let it overcook, as the milk will separate. (I found mine a bit too thin at the end of three hours and cooked another 30 minutes with the top off, but I have an old slow cooker).
- Sprinkle with chopped nuts and serve, hot or cold. It will thicken as it cools.
SLOW-COOKER INDIAN RICE PUDDING
This is the 2nd of 3 Indian recipes found in 1 of my Grandparents.com Newsletters. From The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes by Anupy Singla, this an Indian-inspired rice pudding described as unlike any you've tried before. Flecked w/golden raisins & sprinkled w/pistachios, it's sweet (w/o being overly so) & flavored by cardamom, a spice commonly used in Indian cooking. Use a 5-qt slow cooker & serve hot or cold. This recipe yields 9 cups, but is easily halved. To make this dish in a 3 1/2-qt slow cooker, halve all ingredients & cont w/the recipe. A half recipe makes 5 cups. There are other recipes already entered for Indian rice puddings, but I didn't find any that used a slow cooker method. I allowed 10 min for ingredient prep, but there is no other real prep involved. *Enjoy!*
Provided by twissis
Categories Dessert
Time 3h10m
Yield 18 1/2 Cup Servings, 18 serving(s)
Number Of Ingredients 7
Steps:
- Coat the bottom & sides of slow cooker with a thin layer of oil.
- Put the rice, sugar, cardamom, raisins & milk in the slow cooker. If you are using agave nectar, Anupy Singla recommend adding it toward the end, as adding early makes the dish pinkish-brown in color. She added it will be delicious either way.
- Cook on high for 3 hrs, stirring once or twice. Be careful not to overcook or the milk will separate. If there is browned milk caked on the sides of the slow cooker, scrape it out w/a spoon & discard before serving. Sprinkle chopped almonds or pistachios across the top & serve hot or cold.
PLIMOTH PLANTATION'S SLOW-COOKER INDIAN PUDDING
On a cold winter day this hits the spot! I love molasses anything so always liked this ! Enjoy, oh yea it also has cranberries in it! yea Not my picture ~ Original recipe from Yankee Magazine.
Provided by Carol Junkins
Categories Puddings
Time 2h15m
Number Of Ingredients 10
Steps:
- 1. Grease inside of your slow cooker with butter and preheat on high for 15 minutes.
- 2. In a large heavy-bottom pot, whisk together milk, cornmeal, and salt and bring to a boil. Continue whisking another 5 minutes; then cover and simmer on low 10 minutes. Remove from burner and add butter. In a medium size bowl, combine eggs, molasses, and spices.
- 3. Add some of the hot cornmeal mixture to the egg mixture to temper the eggs; then transfer egg mixture into the pot. Stir in cranberries, if you like. Scrape batter into the slow cooker and cook on high 2 to 3 hours or on low 6-8 hours. The center will be not quite set. Serve warm topped with ice cream, whipped cream, or light cream.
SLOW COOKER INDIAN PUDDING
This recipe came from Sandra Lee's Semi-Homemade. I am waiting to try it, but am putting here for safe keeping. Let me know how you like it!
Provided by Miss_Elaine
Categories Dessert
Time 3h10m
Yield 8 serving, 8 serving(s)
Number Of Ingredients 7
Steps:
- Spray a 4-quart slow cooker with cooking spray; set aside.
- In a large mixing bowl, whisk together pudding mix, corn muffin mix, and 3 cups of milk until thickened, about 2 to 3 minutes; set aside.
- In a medium mixing bowl, whisk together remaining ingredients. Stir into pudding mixture until well combined. Transfer to slow cooker. Cover and cook on high for 1 hour. Turn slow cooker to low and stir. Cover and continue cooking for 1 more hour. Stir, cover and cook for 1 hour more.
PLIMOTH PLANTATION'S SLOW-COOKER INDIAN PUDDING RECIPE
Provided by Cindy
Number Of Ingredients 10
Steps:
- Grease the inside of your slow cooker with butter and preheat on high 15 minutes. In a large, heavy-bottomed pot, whisk together milk, cornmeal, and salt, and bring to a boil. Continue whisking another 5 minutes; then cover and simmer on low 10 minutes. Remove from the burner and add butter. In a medium-size bowl, combine eggs, molasses, and spices. Add some of the hot cornmeal mixture to the egg mixture to temper the eggs; then transfer egg mixture into the pot. Stir in cranberries, if you like. Scrape batter into the slow cooker and cook on high 2 to 3 hours or on low 6 to 8 hours. The center will be not quite set. Serve warm topped with ice cream, whipped cream, or light cream.
Tips:
- For a richer flavor, use coconut milk or heavy cream instead of evaporated milk.
- Add 1/4 cup of chopped walnuts or pecans for a crunchy texture.
- If you like a sweeter pudding, add 1/2 cup of brown sugar or maple syrup.
- For a spicier pudding, add 1/2 teaspoon of ground cinnamon or nutmeg.
- Serve the pudding warm with a dollop of whipped cream or ice cream.
Conclusion:
This slow cooker Indian pudding is a delicious and easy dessert that is perfect for any occasion. It is creamy, flavorful, and has a hint of spice. With just a few simple ingredients, you can make this pudding in your slow cooker and enjoy it all week long. So next time you are looking for a sweet treat, give this slow cooker Indian pudding a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #occasion #desserts #easy #heirloom-historical #holiday-event #puddings-and-mousses #crock-pot-slow-cooker #equipment #3-steps-or-less #4-hours-or-less
You'll also love
