Chocolate Rice Pudding - cooking recipe

Ingredients

4 cups cooked white rice
3/4 cup brown sugar
1/4 cup baking cocoa
3 tablespoons unsalted butter, melted
1 teaspoon vanilla
2 (12 ounce) cans evaporated milk, low fat is fine
1 cup slivered almonds or 1 cup your favourite nuts

Preparation

Lightly grease or spray with cooking spray the inside of a 31/2- to 6-quart crockpot.
Combine all ingredients in the crockpot, cover the crockpot and cook on low for 21/2 to 3 hours, or until all the liquid has been absorbed. Stir before serving.
Serve either warm or chilled. To chill, allow the rice pudding to cool for about 2 hours, then spoon it into a bowl, cover and refrigerate until ready to serve. Serve with cream and a sprinkling of slivered almonds or nuts of your choice.