Cherry Rice Pudding


Makes 6 servings


1-1/2 cups milk
1 cup hot cooked rice
3 eggs, beaten
1/2 cup sugar
1/4 cup dried cherries or cranberries
1/2 teaspoon almond extract
1/4 teaspoon salt


  1. Combine all ingredients in large bowl. Pour mixture into greased 1-1/2-quart casserole. Cover with foil.
  2. 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.
  3. Remove casserole from slow cooker. Let stand 15 minutes before serving.

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