Cherry & Spice Rice Pudding
I live in Traverse City, the Cherry Capital of the World. What better way to celebrate our wonderful orchards than by using plump, tart dried cherries in my favorite desserts? This slow-cooked rice pudding recipe always turns out wonderful. —Deb Perry, Traverse City, Michigan
Reviews
Dan, the recipe says to cook the rice. Did you cook the rice first?? When I make a very similar recipe, simmered stovetop instead of crock pot, I par-boil the rice first (sort of make it al dente in today's terms) and it cooks up faster. I add a bit of almond flavoring rather than vanilla sometimes. Never forget the nutmeg - - that was my gramma's "secret" to her rice pudding.
2 hours on low in crockpot and the rice wasn't even close to being done. Unfortunately it's late at night (didn't start it til 7:30 pm) so will have to let it go all night. Guessing it will be pretty dry by that time. lol. Not sure what I did wrong.
This is really good. I had leftover jasmine rice and leftover evaporated milk to use up. I cut the recipe in half as I only had about 2 cups of rice. My fruits were dried cranberries, dried cherries and golden raisins. The spices are such an added delight. My family really enjoyed this as a dessert. I will definitely make this again. Excellent!!! Thank you, Deb, for sharing.