SPICY RICE PUDDING
3 cups milk
1/2 cup raisins
1/3 cup short-grained white rice
1/4 cup sugar
1 cinnamon stick (about 2 inches long)
1/2 teaspoon vanilla
2 tablespoons dry OR sweet marsala
1/3 cup whipping cream
Freshly ground nutmeg
In a greased 3-quart or larger electric slow cooker, combine milk, raisins, rice, sugar, cinnamon stick and vanilla. Cover and cook at low setting 7 to 8 hours, until pudding is thick and creamy and rice is tender to bite.
Remove liner from cooker. (If using a cooker with a fixed liner, turn heat off and let pudding stand about 10 minutes before continuing.) Remove and discard cinnamon stick. Stir marsala into pudding.
In a small bowl, beat cream until stiff; fold into pudding. Transfer to a serving bowl, if desired. Sprinkle with nutmeg. Makes 4 to 6 servings.
From ``Sunset Crockery Cookbook’’