There’s something about rice pudding that gets us every time. Rich and creamy and down-right comforting, it’s the perfect end to a weeknight meal or a great afternoon snack or an unexpected breakfast treat. Really, it’s delicious anytime.
Add a little whipped cream, if you like, to make it extra special. And if you don’t like raisins, well, then, just skip them.
Old-Fashioned Rice Pudding
Fix-It and Forget-It: Revised and Updated, page 240
Prep. Time: 10 minutes
Cooking Time: 2-6 hours
Ideal slow-cooker size: 4-qt.
2 1/2 cups cooked rice
1 1/2 cups evaporated, or scalded, milk
2/3 cup brown, or white, sugar
1 TBSP. soft butter
2 tsp. vanilla
1/2-1 tsp. nutmeg
1 egg, beaten
1/2-1 cup raisins, optional
1. Mix together all ingredients. Pour into lightly greased slow cooker.
2. Cover and cook on High 2 hours, or on Low 4-6 hours. Stir after first hour.
Serving suggestion: Serve warm or cold.