Crockpot Rice Pudding with Cherries and Almonds
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Ingredients
| 3/4 cup | granulated sugar | | 1/2 cup | arborio rice | | 1/4 cup | dried cherries | | 2 tbsp. | ground almonds | | 1 tsp. | grated lemon zest | | 1 dash | salt | | 4 cups | milk | | 2 | eggs | | 1 tsp. | almond extract | | Toasted sliced almonds (optional) | | Whipped cream (optional) |
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Instructions
IN PREPARED SLOW COOKER 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.
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. SERVES 6.
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Author's Comments
This family favorite is delicious enough to serve at an elegant dinner party. Spoon into crystal goblets and serve warm or cold.
This may seem like a lot of milk but Italian Arborio rice is very starchy and it will be absorbed and be good.
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