Slow Cooker Rice Pudding with Cherries and Almonds
From “125 Best Vegetarian Slow Cooker Recipes” by Judith Finlayson
3/4 cup granulated sugar
1/2 cup Arborio rice (see note)
1/4 cup dried cherries (see note)
2 tablespoons ground almonds
1 teaspoon grated lemon zest
4 cups milk (see note)
1 teaspoon almond extract
Toasted sliced almonds (optional)
Whipped cream (optional)
Lightly grease slow cooker stoneware.
In 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.
Notes: 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. Calrose medium grain rice will also make a creamy rice pudding.
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 richer pudding, use half milk and half cream.
Yield: 6 servings