Rice Pudding

Name: Rice Pudding
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4 servings.
Ingredients: 1-1/4 cups 2% milk; 1/2 cup sugar; 1/2 cup uncooked converted rice; 1/2 cup raisins; 2 large eggs, lightly beaten; 1 teaspoon ground cinnamon; 1 teaspoon butter, melted; 1 teaspoon vanilla extract; 3/4 teaspoon lemon extract; 1 cup heavy whipping cream, whipped; Optional: Additional whipped cream and ground cinnamon

TOTAL TIME: Prep: 15 min. Cook: 3 hours + chilling YIELD: 4 servings.

For an old-fashioned sweet treat just like Grandma used to make, try this slow-cooker rice pudding. It has a rich cinnamon flavor and is made wonderfully light after whipped cream is stirred in at the end. —Jennifer Bennett, Salem, Indiana

Ingredients

1-1/4 cups 2% milk
1/2 cup sugar
1/2 cup uncooked converted rice
1/2 cup raisins
2 large eggs, lightly beaten
1 teaspoon ground cinnamon
1 teaspoon butter, melted
1 teaspoon vanilla extract
3/4 teaspoon lemon extract
1 cup heavy whipping cream, whipped
Optional: Additional whipped cream and ground cinnamon

Directions

1. In a 1-1/2-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 2 hours; stir. Cover and cook 1-2 hours longer or until rice is tender. Transfer to a small bowl; cool. Refrigerate until chilled.
2. Just before serving, fold in whipped cream. If desired, garnish with additional whipped cream and cinnamon.

Nutrition Facts

3/4 cup: 437 calories, 17g fat (10g saturated fat), 157mg cholesterol, 87mg sodium, 63g carbohydrate (39g sugars, 1g fiber), 8g protein.

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