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Cherry Rice Pudding
Makes 6 servings
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Ingredients
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1-1/2
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cups milk
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1
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cup hot cooked rice
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3
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eggs, beaten
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1/2
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cup sugar
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1/4
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cup dried cherries or cranberries
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1/2
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teaspoon almond extract
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1/4
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teaspoon salt
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Slow Cooker Directions
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1. Combine all ingredients in large bowl. Pour mixture into greased 1-1/2-quart casserole. Cover with foil.
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2. Add rack to 5-quart slow cooker and pour in 1 cup water. Place casserole on rack. Cover; cook on LOW 4 to 5 hours.
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3. Remove casserole from slow cooker. Let stand 15 minutes before serving.
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© Publications International, Ltd.
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