Slow Cooker Cannoli Cream Rice Pudding 6.000

Deb Lindsey for The Washington Post

Jan 10, 2017

This has flavors reminiscent of classic cannoli filling. Make sure you let the pudding mixture rest after tempering the eggs, so they’ll reach a safe temperature.

You'll need a 5-to-6-quart slow cooker or an Instant Pot (on the slow-cooker setting). To cook this pudding on the stove top, see the NOTE below.

If you are concerned about a possible contamination risk from the eggs, use a pasteurized egg product (a total of 30 grams of egg white and 36 grams of egg yolk).


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • 2 1/2 to 3 cups whole milk
  • 1 to 2 cups water
  • 3/4 cup arborio rice
  • 1/3 cup sugar
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon anise seed
  • 1/4 teaspoon salt
  • 1 large egg plus 1 large egg yolk, at room temperature
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/3 cup diced candied lemon peel or orange peel

Related Recipes

Directions

Combine 2 1/2 cups of the milk, 1 cup of the water, the rice, sugar, butter, anise seed and salt in the slow cooker, stirring to incorporate. Cover and cook on HIGH for 2 hours, stirring a total of three times in that period.

Whisk together the egg, egg yolk, cream and vanilla extract in a mixing bowl until creamy and light. Slowly whisk in about 1 1/2 cups of the hot rice pudding, whisking until smooth, then return that tempered mixture to the remaining rice pudding in the slow cooker. If the mixture seems too thick, add the remaining milk and/or water as needed. Stir in the candied lemon or orange peel.

Partially cover and let sit for 5 minutes before serving. (The pudding will thicken a bit further.)

NOTE: To cook this on the stove top, adjust the first step by increasing the milk to 3 cups, increasing the water to 2 cups and decreasing the anise seed to 1/2 teaspoon; place the ingredients in a Dutch oven over medium heat. Cook, stirring often, until the mixture is bubbling at the edges (but does not come to a full boil). Reduce the heat to low; cook for about 55 minutes or until most of the liquid has been absorbed and the mixture has a porridgelike consistency. Follow the rest of the recipe as written.

Rate it

Recipe Source

From cookbook authors Bruce Weinstein and Mark Scarbrough.

Tested by Bruce Weinstein.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.