Cherry Rice Pudding in a Slow Cooker

set and forget until the smell makes you eat it all up

• Ready In: 4 hrs 5 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups  whole milk
• 1  cup cooked long-grain rice
• 3  eggs, beaten
• 1⁄2 cup granulated sugar
• 1⁄4 teaspoon  almond extract
• 1⁄4 teaspoon salt
• 1⁄4 cup dried cherries

Directions

1. Use cooked leftover rice.
2. Use dried cherries, they can be a bit expensive so sometimes we use dried cranberries. But prefer cherries,.
3. Combine all the ingredients in a large buttered casserole dish that will fit into your slow crock pot.
4. Cover it tightly with buttered side down foil.
5. Place a rack in the bottom of cooker and add 1 cup of water to bottom of cooker.
6. Place covered bowl onto rack and place lid on slow cooker.
7. Cook 4 hours on low heat.
8. Remove casserole, and let stand at room temperature 15 minutes.
9. Serve with a topping of whipped cream and sliced toasted almonds.