Makes 6 servings
|1||cup hot cooked rice|
|1/4||cup dried cherries or cranberries|
|1/2||teaspoon almond extract|
- Combine all ingredients in large bowl. Pour mixture into greased 1-1/2-quart casserole. Cover with foil.
- Add rack to 5-quart slow cooker and pour in 1 cup water. Place casserole on rack. Cover; cook on LOW 4 to 5 hours.
- Remove casserole from slow cooker. Let stand 15 minutes before serving.
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