Cherry & Spice Rice Pudding
Total TimePrep: 10 min. Cook: 2 hours
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.