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| Old-Fashioned Rice Pudding |
Ingredients
- Nonstick cooking spray
- 4 cups cooked rice
- 1 can (12oz) evaporated milk
- 1 cup milk
- 1/3 cup sugar
- 1/4 cup water
- 1 cup raisins, dried cranberries, and/or dried cherries
- 3 tablespoons butter, softened
- 1 tablespoon vanilla or vanilla bean paste
- 1 teaspoon ground cinnamon
Directions
- Lightly coat the inside of a slow cooker with cooking spray; set aside
- In a large bowl, combine cooked rice, evaporated milk, milk, sugar, and the water
- Stir in raisins, butter, vanilla, and cinnamon
- Transfer mixture to the prepared cooker
- Cover and cook on low-heat setting for 2 to 3 hours
- Stir gently before serving
I made about 3 cups of uncooked rice, which 1/2 cup made 3/4 a cup of cooked rice; which just about evened out. I added some extra milk and sugar (mixed up) and put on the "keep warm" setting and it seemed to even out nicely. Before, it was too thick for my liking and wasn't as sweet as some I've tasted. As for the berries, I added raisins and dried cranberries.
(Recipe used: Better Homes and Gardens)
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