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Ingredients

Directions

  • Combine 1 cup water, rice and evaporated milk in a 2- to 3-quart round slow cooker.

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  • 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.

  • 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 cherries, 3 tbsp of the warm juice, the cinnamon and nutmeg into slow cooker; cover and cook on LOW for 20 minutes more.

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

Nutrition Facts

408 calories; 1 g total fat; 7 mg cholesterol; 202 mg sodium. 87 g carbohydrates; 11 g protein;

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