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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rice Pudding for Slow Cooker Recipe

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This recipe for Rice Pudding for Slow Cooker is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1¼ cups 2% milk
1/2 cup sugar
1/2 cup uncooked converted rice
1/2 cup raisins
2 eggs, lightly beaten
1 tsp ground cinnamon
1 tsp butter, melted
1 tsp vanilla
3/4 tsp lemon extract
1 cup heavy whipping cream, whipped
Directions:
Directions:
In a 1½ quart slow cooker, combine the first nine ingredients.
Cover and cook on low for 2 hours, stir.
Cover and cook for 1 to 2 hours or until rice is tender.
Transfer to a small bowl.
Cover and refrigerate for at least 1 hour,
Just before serving, fold in whipped cream.
If desired, garnish with whipped cream and nutmeg.
Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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