Rice Pudding with Cherries and Almonds

By Hklbrries

Notes: 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 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.

Ingredients

• 3/4 cup granulated sugar
• 1/2 cup Arborio rice (see note)
• 1/4 cup dried cherries (see note)
• 2 tablespoons ground almonds
• 1 teaspoon grated lemon zest
• Pinch salt
• 4 cups milk (see note)
• 2 eggs
• 1 teaspoon almond extract
• Toasted sliced almonds (optional)
• Whipped cream (optional)

Preparation

Step 1

Lightly grease slow cooker stoneware.

In stoneware, mix together sugar, rice, cherries, almonds, lemon zest and salt. 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, garnished with toasted almonds and whipped cream, if desired.

Nutrition Information:
Per serving
314 calories
6 grams fat (2.6 grams saturated, 16 percent fat calories)
9 grams protein
58 milligrams cholesterol
1.4 grams fiber
151 milligrams sodium