Slow Cooked Rice Pudding
The yummy tang of fresh cranberries combines with savory cinnamon and ginger to make a completely delicious fall crockin' meal!
It will still be very warm after 30 minutes. Double for a 5 quart slow cooker. To double for the 5 quart, pinches become 1/4 teaspoons.
Merry Christmas from the Crockin’ Girls! We gave a gift for you that can’t be wrapped up and put under the tree- it’s a stress free Christmas...
Slow Cooked Rice Pudding – Simple to make in the slow cooker
- 1/2 Gallon milk
- 1 Cups uncooked rice
- 1 Cups sugar
- 3 Tablespoons butter
- 1/4 Teaspoons salt
- 1 Teaspoons vanilla extract
- 1/2 Cups dried apricots or peaches, minced
- 1/4 Teaspoons cinnamon
Combine all ingredients into the slow cooker; stir to blend.
Cover and cook for 1 1/2 to 2 hours on high.
Stir once after 1 hour.
Cook until desired consistency.
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