Guest guest Posted December 20, 2005 Report Share Posted December 20, 2005 @@@@@ Chocolate Rice Pudding #133449 4 cups cooked white rice 3/4 cup brown sugar 1/4 cup baking cocoa 3 tablespoons unsalted butter, melted 1 teaspoon vanilla 2 (12 ounce) cans evaporated milk, low fat is fine 1 cup slivered almonds or your favourite nuts Lightly grease or spray with cooking spray the inside of a 31/2- to 6- quart crockpot. Combine all ingredients in the crockpot, cover the crockpot and cook on low for 21/2 to 3 hours, or until all the liquid has been absorbed. Stir before serving. Serve either warm or chilled. To chill, allow the rice pudding to cool for about 2 hours, then spoon it into a bowl, cover and refrigerate until ready to serve. Serve with cream and a sprinkling of slivered almonds or nuts of your choice. 10 servings 2 hours 40 minutes 10 mins prep recipe by bluemoon downunder for Recipezaar.com Formatted by Chupa Babi in MC A deliciously rich chocolate rice pudding made in the crockpot. Adapted from a recipe in Betty Crocker's " Slow Cooker Cookbook " . She advises making it with cooked rather than uncooked rice, because apparently uncooked rice can come out sticky rather than creamy when cooked slowly in the crockpot. ----- Quote Link to comment Share on other sites More sharing options...
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