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Cherry & Spice Rice Pudding

I live in Traverse City, the Cherry Capital of the World. What better way to celebrate our wonderful orchards than by using plump, tart dried cherries in my favorite desserts? This slow-cooked rice pudding recipe always turns out wonderful. —Deb Perry, Traverse City, Michigan
  • Total Time
    Prep: 10 min. Cook: 2 hours
  • Makes
    12 servings

Ingredients

  • 4 cups cooked long grain rice
  • 1 can (12 ounces) evaporated milk
  • 1 cup 2% milk
  • 1/3 cup sugar
  • 1/4 cup water
  • 3/4 cup dried cherries
  • 3 tablespoons butter, softened
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Directions

  • In a large bowl, combine the rice, evaporated milk, milk, sugar and water. Stir in the remaining ingredients. Transfer to a 3-qt. slow cooker coated with cooking spray.
  • Cover and cook on low for 2-3 hours or until mixture is thickened. Stir lightly before serving. Serve warm or cold. Refrigerate leftovers.

Test Kitchen tips
  • For a fun adult dessert item, soak the cherries in alcohol before using.
  • Use any combination of dried fruits in this recipe.
  • Top with whipped cream and a sprinkle of cinnamon.
  • Nutrition Facts
    1/2 cup: 193 calories, 5g fat (4g saturated fat), 19mg cholesterol, 61mg sodium, 31g carbohydrate (15g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

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