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Recipe Summary

prep:
5 mins
slow-cook:
4 hrs 50 mins
stand:
10 mins
cool:
30 mins
total:
5 hrs 35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews

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