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Slow Cooker Orange Almond Rice Pudding
Slow Cooker Orange Almond Rice Pudding
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Prep Time:
10 minutes
Cook Time:
360 minutes
Total Time:
370 minutes
Luscious gluten-free orange almond rice pudding made effortlessly in a slow cooker - perfect for a crowd. Just sit back and savor every spoonful.
Ingredients:
  • 1 gallon whole milk
  • 1 cup heavy cream
  • 1 tablespoon almond extract
  • 2 cups rice cereal or rice flour
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups blanched almonds, rough chopped, divided
  • 4 large oranges
  • For garnish:
  • 1 cup candied almonds (dragée or Jordan) (optional)
Instructions:
  • In your slow cooker, pour in the milk, heavy cream, almond extract, rice flour, sugar, and salt. Mix everything well until fully combined. Then, fold in 1 cup of almonds.
  • Peel four thick strips of orange zest using a vegetable peeler and stir into the slow cooker.
  • Preheat your slow cooker: Choose the setting that matches your preferred cooking time - high for 2 to 3 hours or low for 4 to 6 hours - based on your slow cooker's performance.
  • Occasionally stir the pudding while cooking in the slow cooker to prevent sticking.
  • Prepare the almonds for garnish: While the pudding is cooking, gently crush the remaining 1/2 cup almonds by breaking them up one or two at a time using the side of a chef’s knife or cracking them with the bottom of a heavy pan until you have uneven pieces. Avoid grinding them into powder; aim to make the almonds smaller. Set aside. If using candied almonds, repeat the process. Both will be used for garnish.
  • Zest and segment the oranges: Using a zester, remove the zest from three oranges and place it in a bowl. Peel the oranges, discard the rind, and separate the segments over the bowl to collect the juice. Remove the pulp from the membrane and discard it. Add the pulp to the bowl. Enjoy the hands-on process or use a knife to supreme the oranges for a different presentation.
  • Stir the pudding until soft, creamy, and thickened. Remove and discard the orange peels. Serve the rice pudding warm, at room temperature, or cold, depending on your preferred consistency. If it becomes too thick after chilling, simply rewarm and add milk gradually until reaching the desired consistency.
  • Serve the pudding in individual bowls, leaving space for a beautiful garnish of orange mixture and almonds. Top each bowl with blanched almonds, orange mixture, and crushed candied almonds as desired.

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