Slow Cooker Rice Pudding With Craisins

Growing up, rice pudding was a favorite treat when visiting

my Mom-mom. As an adult, rice pudding quickly became the go-to comfort food.

This simple slow cooker recipe is much less labor intensive than the stovetop recipe handed down from my grandmother. There is no need to continuously stir the pudding to prevent scalding it. Just add the ingredients to a slow cooker, cover, set to high, and return 3 hours later to add the finishing touches. The end result is a creamy, rich, and tasty treat sure to become a favorite.

You will need:

• 4 cups of whole milk
• ½ cup white granulated sugar
• ½ cup long-grain rice (uncooked)
• 1 tablespoon of salted butter
• 1 egg
• 2 tablespoons of whole milk
• ½ teaspoon vanilla extract
• 1/8 teaspoon salt
• 6 oz OceanSpray brand craisins or 6 oz raisins
• ½ teaspoon almond extract (optional)
• ½ teaspoon cinnamon (optional)
• Cooking spray

Spray the bottom and sides of the slow cooker crock with cooking spray.

Add to the crock:

4 cups of whole milk,

½ cup of granulated white sugar,

½ cup of uncooked long-grain rice, (I prefer the Jasmine variety),

1 tablespoon of salted butter.

Mix the ingredients with a wooden spoon to help dissolve the sugar. Set the slow cooker to high, cover, and set a 3 hour timer. After 3 hours, the pudding will be noticeably thicker. In a small bowl, combine 2 tablespoons of whole milk, 1 egg, beaten, 1/8 teaspoon of salt, ½ teaspoon of vanilla extract, and ½ teaspoon of almond extract (optional). Mix well and add to the crock.

Be sure to thoroughly mix the egg mixture into the pudding.

In a small bowl, combine:

2 tablespoons of whole milk,

1 egg, beaten, 1/8 teaspoon of salt,

½ teaspoon of vanilla extract,

½ teaspoon of almond extract (optional).

Mix well and add to the crock.
Be sure to thoroughly mix the egg mixture into the pudding.

Add in 6 oz of OceanSpray Craisins or 6 oz of Raisins.

Reduce heat to low, uncover, and cook for 15 minutes stirring occasionally.

Transfer the pudding to a 10 x 10 baking dish and allow to cool.

Serve warm or cold topped with whipped cream and a pinch of cinnamon.

Makes approximately 8 servings.