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Rice Pudding with Fruit

1/2 ga Milk; * see note
1 c Rice
1 c Sugar
3 tb Margarine; solid
1/4 ts Salt; optional
1 ts Vanilla extract
1/2 c Dried apricots or peaches; m
1/4 ts Ground cinnamon

Use half nonfat and half whole milk, or all nonfat for lower fat content.

Substitute canned milk for the regular milk for a very rich flavor. The cooking time will vary greatly, anywhere from 1-1/2 to 3-1/2 hours. The longer it cooks the thicker it will be. It is important to have the dried apricots minced. Put all ingredients into slow cooker. Stir to blend well. Cover and cook on high 1- 1/2 hours, stir once after about 1 hour. Or, cook on high for the first 30 minutes, turn to low and cook as long as you desire. Check after the first 2 hours of low cooking and stir. If rice is not absorbing the milk quickly enough, turn the slow cooker up to high again. Keep cover on at all times.

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