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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
  • Total Time
    Prep: 10 min. Cook: 2 hours
  • Makes
    12 servings


  • 4 cups cooked long grain rice
  • 1 can (12 ounces) evaporated milk
  • 1 cup 2% milk
  • 1/3 cup sugar
  • 1/4 cup water
  • 3/4 cup dried cherries
  • 3 tablespoons butter, softened
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


  • In a large bowl, combine the rice, evaporated milk, milk, sugar and water. Stir in the remaining ingredients. Transfer to a 3-qt. slow cooker coated with cooking spray.
  • Cover and cook on low for 2-3 hours or until mixture is thickened. Stir lightly before serving. Serve warm or cold. Refrigerate leftovers.

Test Kitchen tips
  • For a fun adult dessert item, soak the cherries in alcohol before using.
  • Use any combination of dried fruits in this recipe.
  • Top with whipped cream and a sprinkle of cinnamon.
  • Nutrition Facts
    1/2 cup: 193 calories, 5g fat (4g saturated fat), 19mg cholesterol, 61mg sodium, 31g carbohydrate (15g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

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    • D.
      Mar 24, 2019

      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.

    • Dan
      Mar 9, 2019

      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.

    • jzibrida
      Mar 6, 2018

      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.