 |
Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 4 |
|
For an old-fashioned sweet treat just like Grandma made, try this creamy pudding. It has a rich cinnamon flavor and is made wonderfully light after whipped cream is stirred into it 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 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 |
additional whipped cream and ground cinnamon, optional |
Directions:
1. In a 1-1/2-qt. slow cooker, combine the first nine 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. Yield: 4 servings.
|
|