Crockpot Rice Pudding With Cherries and Almonds #139197

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Crockpot Rice Pudding With Cherries and Almonds #139197

Lightly greased slow cooker stoneware

3/4 cup granulated sugar

1/2 cup arborio rice (see tips, below)

1/4 cup dried cherries (see tips)

2 tablespoons ground almonds

1 teaspoon grated lemon zest

1 pinch salt

4 cups milk (see tips)

2 eggs

1 teaspoon almond extract

toasted sliced almonds (optional)

whipped cream (optional)

 

 

 

 

 

IN PREPARED SLOW COOKER GREASED STONEWARE, MIX TOGETHER SUGAR, RICE,

CHERRIES, ALMONDS, LEMON ZEST AND SALT.

 

WHISK TOGETHER MILK, EGGS AND ALMOND EXTRACT, AND STIR INTO RICE

MIXTURE.

 

COVER AND COOK ON HIGH FOR 4 HOURS, UNTIL RICE IS TENDER AND PUDDING

IS SET.

 

SERVE WARM, GARNISHED WITH TOASTED ALMONDS AND WHIPPED CREAM, IF

DESIRED.

 

SERVES 6.

4 hours 10 minutes 10 mins prep

 

 

TIPS:LONG-GRAIN WHITE RICE CAN BE SUCCESSFULLY USED IN THIS RECIPE,

BUT THE PUDDING WILL NOT BE AS CREAMY AS ONE MADE WITH ARBORIO RICE.

 

USE 1 CUP FRESH PITTED CHERRIES IN PLACE OF THE DRIED CHERRIES, IF

DESIRED. OR SUBSTITUTE AN EQUAL QUANTITY OF DRIED CRANBERRIES,

INSTEAD.

 

FOR A RICH PUDDING, USE HALF MILK AND HALF CREAM.

 

recipe by Olga Drozd for Recipezaar.com

Formatted in MC by Chupa Babi: 121905

 

This family favorite is delicious enough to serve at an elegant

dinner party.

Spoon into crystal goblets and serve warm or cold.

 

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