Guest guest Posted September 3, 2001 Report Share Posted September 3, 2001 * Exported from MasterCook * Caramel Rice Pudding Recipe By : Serving Size : 8 Preparation Time :0:05 Categories : Betty Crocker's Slow Cooker CB Puddings & Custards Rice & Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked white rice 1/2 cup raisins 1 teaspoon vanilla 1 can sweetened condensed milk -- (14 ounces) 1 can evaporated milk -- (12 ounces) 1 tablespoon sugar 1 teaspoon ground cinnamon Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix all ingredients except sugar and cinnamon in cooker. Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding. Sprinkle pudding with sugar and cinnamon. Serve warm. Source: " http://www.bettycrocker.com " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 291 Calories; 6g Fat (18.3% calories from fat); 7g Protein; 53g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 84mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit; 1/2 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates. NOTES : This all-time favorite comfort food lends itself to a little flavor variety. Try chopped dried apricots, sweetened dried cherries or dried cranberries in place of the raisins. The sweetened condensed milk caramelizes during the long, slow cooking to give this rice pudding a pleasant caramel flavor and rich beige color. The evaporated milk and condensed milk also make a smooth, creamy pudding because they don’t break down and separate like fresh milk would during the long cooking time. Nutr. Assoc. : 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.