Slow Cooker Rice Pudding With Mixed Berries

Slow Cooker Rice Pudding
Slow Cooker Rice Pudding. Diana Rattray
  • 2 hrs 40 mins
  • Prep: 10 mins,
  • Cook: 2 hrs 30 mins
  • Yield: 6 Servings
Ratings

Dried cranberries, dried blueberries, and orange juice concentrate make this a delicious rice pudding.

What You'll Need

  • 1 package (6 ounces) dried cranberries
  • 1 package (4 ounces) dried blueberries
  • 1 can (12 ounces) evaporated milk
  • 1 1/2 cups water
  • 8 ounces frozen orange juice concentrate
  • 3/4 cup sugar
  • 1 cup heavy cream
  • Dash salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup short-grain Arborio rice

How to Make It

  1. Spray the inside of the crockery insert with nonstick cooking spray.
  2. Combine all ingredients and pour into the slow cooker.
  3. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2 1/2 hours, or until rice is tender and mixture has thickened.
  4. Stir the mixture about halfway through the cooking time and shortly before it's done.

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