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Sour Cherry Rice Pudding

Sour Cherry Rice Pudding

Nutrition Facts
  • cal. (kcal) 408
  • Makes: 4 servings
  • Prep: 5 mins
  • Slow Cook: 4 hrs 50 mins LOW
  • Stand: 10 mins
  • Cool: 30 mins
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Ingredients

  • 3/4 cup arborio rice, rinsed and drained
  • 1 12 - ounce can evaporated milk
  • 2/3 cup sugar
  • 1/2 cup milk
  • Pinch of salt
  • 1/2 cup cherry juice
  • 1 cup dried cherries
  • 1/8 teaspoon ground cinnamon
  • Pinch ground nutmeg

Directions

  1. Combine 1 cup water, rice and evaporated milk in a 2- to 3-quart round slow cooker.
  2. In a small saucepan, cook sugar and milk over medium-high heat for 1 minute or until bubbles appear around edges and sugar has dissolved. Stir into slow cooker with salt. Cover and cook on LOW for 41/2 hours.
  3. While rice is cooking, bring cherry juice to a boil and pour over cherries in a small bowl; let stand 10 minutes. Drain, reserving juice.
  4. Stir cherries, 3 tbsp of the warm juice, the cinnamon and nutmeg into slow cooker; cover and cook on LOW for 20 minutes more.
  5. Turn off slow cooker and allow pudding to cool, partially covered, for 30 minutes.

Nutrition Information for Sour Cherry Rice Pudding

Servings Per Recipe: 4
PER SERVING: 408 cal., 1 g total fat (1 g sat. fat), 7 mg chol., 202 mg sodium, 87 g carb. (3 g fiber), 11 g pro.

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