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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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From our local newspaper. The few changes I made were to use basmati rice for plain white rice. You could use jasmine rice if you wish. Most importantly, the original recipe said to cook the pudding three to four hours, but in my Proctor Silex slow cooker, the rice was done in two hours. (I don't know if the reason that happened may have been that I started with hot cooked rice.) Ingredients:
butter |
3 cups cooked white rice (basmati or jasmine) |
1/2 cup raisins or 1/2 cup cranberries |
1 teaspoon pure vanilla extract |
1/4 teaspoon ground cardamom (my addition) |
1 (14 ounce) can sweetened condensed milk |
12 ounces half-and-half cream |
3/4 teaspoon cinnamon or 1/2 cinnamon stick |
Directions:
1. Butter the inside of a 2-2 1/2 quart slow cooker.
2. Mix all the ingredients together in the crock pot.
3. Cover and cook on LOW 2-2 1/2 hours or until liquid is absorbed. (^^Read intro.^^).
4. Serve warm.
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