Description:

Made in crock pot

Source:

Prickly Pear

Serves/Makes:4 or more

Ingredients

• 1 cup (225 ml) raw converted rice
• 2-1/2 cups (600 ml) milk
• 2/3 cup (150 ml) granulated sugar
• 1/2 tsp (2 ml) salt
• 1/2 tsp (2 ml) nutmeg
• lemon zest from 1/2 lemon
• 1/2 tsp (2 ml) vanilla
• 1/2 cup (125 ml) heavy cream of half and half, chilled

Preparation

• 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 & half.

Comments

I like to increase the vanilla to 1-1/2 t. and you could, depending on your taste, substitute the lemon with 1/2 t. almond extract. Then serve the rice pudding topped with the cream and sprinkled with toasted almond slices for a change of pace.