Dried cherries and cherry juice give this classic recipe a new spin. Prepared in the slow cooker, this creamy dessert will be ready and waiting when you get home.




  • Combine water, rice and evaporated milk in a 2- to 3-quart round slow cooker.

  • In a small saucepan, cook the sugar and milk over medium-high heat for 1 minute or until bubbles appear around the edges and the sugar has dissolved. Stir into slow cooker with salt. Cover and cook on LOW for 4-1/2 hours.

  • 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.

  • Stir in the cherries, 3 tablespoons juice, cinnamon and nutmeg into slow cooker; cover and cook on LOW for 20 minutes more.

  • Turn cooker off and allow pudding to cool, partially covered, for 30 minutes.

Nutrition Facts

506 calories; 1 g total fat; 8 mg cholesterol; 205 mg sodium. 109 g carbohydrates; 13 g protein;