Cherry Rice Pudding In A Slow Cooker - cooking recipe

Ingredients

1 1/2 cups whole milk
1 cup cooked long-grain rice
3 eggs, beaten
1/2 cup granulated sugar
1/4 teaspoon almond extract
1/4 teaspoon salt
1/4 cup dried cherries

Preparation

Use cooked leftover rice.
Use dried cherries, they can be a bit expensive so sometimes we use dried cranberries. But prefer cherries,.
Combine all the ingredients in a large buttered casserole dish that will fit into your slow crock pot.
Cover it tightly with buttered side down foil.
Place a rack in the bottom of cooker and add 1 cup of water to bottom of cooker.
Place covered bowl onto rack and place lid on slow cooker.
Cook 4 hours on low heat.
Remove casserole, and let stand at room temperature 15 minutes.
Serve with a topping of whipped cream and sliced toasted almonds.