A dessert we can make in the slow cooker using leftovers? Yes, please!
Recipe from a community cookbook contributed by Ann Bender (Fort Defiance, VA), Gladys M. High (Ephrata, PA), and Mrs. Don Martins (Fairbank, IA).
Ingredients
- 2 1/2 Cups cooked rice (we both used white rice)
- 1 1/2 Cup evaporated, or scalded milk (Andrea substituted coconut milk)
- 2/3 Cups sugar, brown or white (we used brown)
- 1 Tablespoon butter, softened
- 2 Teaspoons vanilla extract
- 1/4 Teaspoon nutmeg
- 1 egg, lightly beaten
- 1/2 – 1 Cup raisins (or craisins, or dried cherries)
Instructions
- Mix together all ingredients. Pour into a lightly greased slow cooker.
- Cover and cook on High for 2 hours, or Low for 4-6 hours. Stir after first hour.