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| General Category : Desserts |
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| Food Group : Rice |
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| Preparation Method : Slow-cook |
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| This family favourite is delicious enough to serve at an elegant dinner party. Spoon into crystal goblets and serve warm or cold. |
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Ingredients
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Works best in a small (3-1/2 quart) slow cooker |
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Lightly greased slow cooker stoneware |
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3/4 cup/175 mL granulated sugar |
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1/2 cup/125 mL Arborio rice (see Tips, below) |
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1/4 cup/50 mL dried cherries (see Tips, below) |
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2 tbsp/25 mL ground almonds |
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1 tsp/5 mL grated lemon zest |
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Pinch salt |
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4 cups/1 L milk (see Tips, below) |
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2 eggs |
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1 tsp/5 mL almond extract |
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Toasted sliced almonds, optional |
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Whipped cream, optional |
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Preparation
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1. In prepared slow cooker stoneware, mix together sugar, rice, cherries, almonds, lemon zest and salt.
2. In a large bowl, whisk together milk, eggs and almond extract, and stir into rice mixture. Cover and cook on High for 4 hours, until rice is tender and pudding is set. Serve warm or cover and chill. Garnish with toasted almonds and whipped cream, if desired.
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More Information
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Tips
• Long-grain white rice can be successfully used in this recipe, but the pudding will not be as creamy as one made with Arborio rice.
• Use 1 cup (250 mL) fresh pitted cherries in place of the dried cherries, if desired. Or substitute an equal quantity of dried cranberries instead.
• For a richer pudding, use half milk and half cream. |
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Source
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Recipes and photos reprinted with permission from 175 Essential Slow Cooker Classics by Judith Finlayson (Robert Rose Inc., 2006).
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