ISO crockpot rice pudding &pulled pork sandwiches

Ok, what am I doing wrong here?? I tried search, advanced search, prayer and threats but nothing is working.  I KNOW I have seen both crockpot recipes on here in the past.  I need them both for tomorrow.  My sister and her dh will be driving back north from FL for the summer and will be stopping off here at my house for dinner before heading back to their house.  Her dh does not like chocolate (go figure) and I want to give hime a nice rice pudding for dessert and I was hoping for no fuss pulled pork sandwiches for supper.  I will be going out right from church tomorrow so I want to put them both on in the a.m. before I leave.  Can anyone help me out.  Thanks for your help.  Donna

This one was a huge hit.

Crock Pot Rice Pudding

Nancy_NJ       11/27/2006

  4               cups  cooked rice
  1                can  evaporated milk -- (12 oz)
  1                cup  milk
     1/3             c  sugar
     1/4             c  water
  1                cup  raisins
  3               tbsp  butter or margarine (softened)
  1               tbsp  vanilla
  1                tsp  cinnamon

Spray crock pot with non-stick cooking spray.

In large bowl, mix rice, both milks, sugar and water, combining well. Then add remaining ingredients, stirring until well combined. Pour mixture into slow cooker and cover.

Cook on low for 2-3 hours. Stir well then serve.

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Per Serving (excluding unknown items): 2185 Calories; 30g Fat (12.3% calories from fat); 50g Protein; 431g Carbohydrate; 10g Dietary Fiber; 107mg Cholesterol; 421mg Sodium.  Exchanges: 13 1/2 Grain(Starch); 7 1/2 Fruit; 3 Non-Fat Milk; 5 Fat; 4 1/2 Other Carbohydrates.

chefly       8/23/2007      I cooked this overnight on low (6-3/4 hours) in the crockpot with a liner bag. I used brown rice and stevia. I also added a teaspoon of vanilla. With the long cooking it absorbed more (soy) milk than it would on High for 3-1/2 hours, so I stirred in enough milk to make it creamy this morning, about another cup. Well, this is one delicious and easy rice pudding. I'm glad I used the liner as it would have stuck to the edge of the crockpot without. I will cook it overnight again just use more milk to begin with. Depo, I'm so glad you reviewed this recipe. It is a keeper for sure.   chefly

CookieCarol       8/23/200     #R9448275      I didn't add but a heaping 1/4 cup sugar and thought it was plenty sweet. My raisins were the red ones and I think they are sweeter than the old regular raisins. That might explain it.   I love this rice pudding!!

gratefulservant_AZ       9/3/2007     #T881503      I put in it crockpot on high and set timer for 3 1/2 hours as directed. Only tweaks were to add 1/2 t. vanilla and a sprinkle of nutmeg.  After 2 1/2 hours, all the liquid was soaked up, rice was done but very dry, and the flavor was great. Turned off crockpot, mixed up a small package of instant vanilla pudding and stirred that into it to give it some more creaminess. Hopefully it will be ok. Not sure if I should add more milk for this crockpot, decrease the rice, or what. It is worth tinkering with. I actually have an oven rice pudding mix that is great, but like the ease of the crockpot and use crockpot a lot in summer to keep from heating house. 

Appy_Girl       9/3/2007      #R9487099      Gm Sherry, The same thing happened to me~ It's the crockpot. The older ones seem to work better with this recipe. I am going to try it again, reducing the cooking time. Turning it off and letting it rest. ~` Janie~ Thanks for your review

DorothyR_in_Maliboo      9/3/2007     #R9487134      I tried it with 3 1/2 cups of milk the second time I made it, and that worked even better. Also, try reducing the sugar to 1/2 cup. It is still plenty sweet, and add 1 tsp. vanilla towards the end.      Great recipe that doesn't heat up the house!

Another one  with lots of reviews ~

Slow Cooker Rice Pudding

depo2        8/19/2007

     3/4           cup  long grain rice
  3               cups  milk
     3/4           cup  sugar
     1/2           cup  raisins
  1              pinch  cinnamon and salt

GmaCheryl       8/19/2007      I have a silly question...  I am assuming you DONT use instant rice?

depo2        8/19/2007       It's regular long grain rice. Depo!!!

Put all of the ingredients in a crockpot,turn to high and cook for 3 1/2 hrs. Depo!!!

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Per Serving (excluding unknown items): 1248 Calories; 25g Fat (17.2% calories from fat); 26g Protein; 241g Carbohydrate; 3g Dietary Fiber; 100mg Cholesterol; 369mg Sodium.  Exchanges: 4 Fruit; 3 Non-Fat Milk; 4 1/2 Fat; 10 Other Carbohydrates.

depo2        8/19/2007      I posted this recipe earlier today and said I had it cooking for dessert tonight.When the timer went off and I turned the pot off,I thought there was way too much liquid left but after a few minutes it was all soaked up.The rice was very tender and the flavor was great.The best part of the whole recipe.....EASY but delicious.No doubt a keeper.

dowie       8/19/2007      Chefly, I read this hint - If you want to use milk in an 8-10 hour recipe, use evaporated milk. Milk does not hold up well when cooked for 8-10 hours.

Kass1967      8/20/2007      Depo, thank you for the recipe. I saw it this morning and tried it in my 2.5 quart crockpot. I didn't have any raisins, as my husband had eaten them all. Nevertheless, everything else went into the pot, given a good mix and put the cover on. When I started smelling the pudding on the "really" done side, I decided to turn it off, not letting it cook its entire 3.5 hours. It tastes very good for not having an egg in it. However, it would be very, very good if there were raisins. Thanks again, Kass, in wet sw MI

GrandmaCookN      8/20/2007      Thank you Depo, just had a big bite and oh is it gooooood.    I was using my newer slow cooker for something else so got out my small older 4 qt. West Bend slow cooker. Checked on how long it takes rice to steam in it. So mixed all the ingredients together, set it to cook for 1 1/2 hours and it is done to perfection. **happy smile** The raisins are big and plump and the rice is sweet and creamy.    Even my DH took and bite and said "Not bad" and he doesn't care for rice pudding. LOL   Really like my rice pudding cold so can hardly wait for my evening snack.   Thanks again,  Nancy.

lightningbug       8/27/2007      Make room on the bandwagon for me.    I have never liked rice pudding. Always wondered why people would like it.   I made this recipe and now I know why people like rice pudding. This stuff is wonderful. Easy too.   
I used my very old crockpot, since it is little, and it did not need 3 hours. Maybe 2 or less.    Can't wait to make it again.   thanks for the recipe and all the great reviews and comments that made me want to try it.   bug

two4tea_MN        8/27/2007      I tried this one this weekend. I was working in the yard and thought that it would be ok while I was out. It didn't take the full time on high. Mine was mush. But really good mush! And I used a slow cooker liner and the contents burned to the bottom of the liner. I scraped off what I could and did not throw out anything that did not stick. It is really tasty. I think that I'll try it next time on low and keep an eye on it. BUT, there will be a next time as it was really good.   Gail

Here are two recipes I had post here in the past but have not tried.

Pulled Pork Sandwich

Roast:

1 t. salt

1/4 t. pepper

1/8 t. cayenne pepper

3 to 4 lbs. pork butt

Sauce:

3 T. butter

1 c. ketchup

1 c. pineapple juice

1/2 c. brown sugar

3 T. molasses

1 T. paprika

Texas Toast:

7 T. butter, softened

1/2 t. garlic powder

8 slices Texas-style cut white bread

Roast: Combine spices. Rub over roast. Place in crock-pot and cook on low 8-10 hours or until meat pulls apart easily.

Sauce: Melt butter in 2-quart saucepan. Add remaining ingredients; boil 5 minutes.

Remove pork from crock-pot. Discard dripping. Quarter the roast lengthwise on a cutting board. Using a fork, pull meat apart. Return meat to crock-pot. Pour sauce over meat and stir. Cook on low 1 hour.

Texas Toast: Combine softened butter and garlic. Spread on both sides of each bread slice. Toast in toaster oven, or broil each side until golden brown.

Spoon 1/2 cup of pulled pork each onto 4 slices of Texas Toast. Top with remaining 4 slices. Serves 4.

Freeze any remaining pork.