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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 10 |
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A deliciously rich chocolate rice pudding made in the crockpot. Adapted from a recipe in Betty Crocker's Slow Cooker Cookbook . She advises making it with cooked rather than uncooked rice, because apparently uncooked rice can come out sticky rather than creamy when cooked slowly in the crockpot. Ingredients:
4 cups cooked white rice |
3/4 cup brown sugar |
1/4 cup baking cocoa |
3 tablespoons unsalted butter, melted |
1 teaspoon vanilla |
2 (12 ounce) cans evaporated milk, low fat is fine |
1 cup slivered almonds or 1 cup your favourite nuts |
Directions:
1. Lightly grease or spray with cooking spray the inside of a 31/2- to 6-quart crockpot.
2. Combine all ingredients in the crockpot, cover the crockpot and cook on low for 21/2 to 3 hours, or until all the liquid has been absorbed. Stir before serving.
3. Serve either warm or chilled. To chill, allow the rice pudding to cool for about 2 hours, then spoon it into a bowl, cover and refrigerate until ready to serve. Serve with cream and a sprinkling of slivered almonds or nuts of your choice.
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