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Rice Pudding

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Member since 2012

Serves 4 | Prep Time 15 minutes | Cook Time 3 hours + chilling


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
Whipped cream and ground nutmeg, optional

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 for 1-2 hours or until rice is tender. Transfer to a small bowl.

2. Cover and refrigerate for at least 1 hour. Just before serving, fold in whipped cream. If desired, garnish with whipped cream and nutmeg.

Pairs Well With


For an old-fashioned sweet treat just like Grandma made, try this creamy pudding. It has a rich cinnamon flavor. Yum!

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