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Creamy Rice Pudding - No-Egg Rice Pudding
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A slow-cooker rice pudding recipe from southern France.


  • 1 cup (225 ml) raw converted rice
  • 2-1/2 cups (600 ml) milk
  • 2/3 cup (150 ml) granulated sugar
  • 1/2 cup (125 ml) golden seedless raisins
  • 1/2 tsp (2 ml) salt
  • 1/2 tsp (2 ml) nutmeg
  • 1/2 lemon rind, slivered
  • 1/2 tsp (2 ml) vanilla
  • 1/2 cup (125 ml) heavy cream or half-and-half, chilled
  • Place all the ingredients except the cream in the slow cooker and stir once.
  • Cover and cook on low for 4 to 6 hours.
  • Serve lukewarm with chilled cream or half-and-half.
I succeeded in finding this recipe for myself in recipe files of Carole Walberg. Enjoy! From Clear & Simple Crockery Cooking by J. Heriteau

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