Rice Pudding With Fruit
From 0042 Pdf 470 Crock Pot Recipes.
Source and licence
From 0042 Pdf 470 Crock Pot Recipes, printed page 6, digitised by the Internet Archive: https://archive.org/details/0042-pdf-470-crock-pot-recipes
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- 1/2 gallon milk* 1 cup uncooked rice 1 cup sugar 3 tablespoons cold margarine 1/4 teaspoon salt, optional 1 teaspoon vanilla extract 1/2 cup dried apricots or peaches, minced 1/4 teaspoon ground cinnamon *Use half nonfat and half whole milk or all nonfat for lower fat content.
- Can substitute evaporated milk for a very rich flavor.
- The cooking time will vary greatly, anywhere from 1 1/2 to 3 1/2 hours.
- The longer it cooks, the thicker it will be.
- It is important to have the dried apricots minced.
- Put all ingredients into the slow cooker/Crock Pot.
- Stir to blend well.
- Cover and cook on high for 1 1/2 hours;
- stir once after about an hour.
- Or, cook on high for the first 30 minutes, turn to low and cook as long as desired.
- Check after the first 2 hours of low cooking and stir.
- If the rice is not absorbing the milk quickly enough, turn the slow cooker/Crock Pot up to high again.
- Keep cover on at all times.
- Slow Cooker temperatures vary widely among different brands.
- Only experimentation can tell you the correct amount of time for cooking in your slow cooker/Crock Pot.
- Rarely will a slow cooker/Crock Pot recipe fail, though, as the long, slow cooking process does not require precise timing.