Ingredients

The following ingredients have 6 Servings
  • 2 cups cooked rice
  • 1-1/2 cups non-fat milk, or unsweetened almond milk
  • 2 large eggs
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup shredded coconut
  • 1/3 cup raisins or chopped dates, chopped figs, chopped apricots or other dried fruit
  • 1/2 teaspoon grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 - 2 teaspoons instant coffee granules

Instruction

  • Ideal Slow Cooker Size: 1-1/2-Quart.
  • Place the rice, milk, eggs, sugar, vanilla, cinnamon and salt (and any optional additions) in the slow cooker and stir well to combine.
  • Cover and cook on LOW until the mixture is still thick but a bit fluid, 2 to 2-1/2 hours. (It will continue to cook as it cools.) Taste and add more salt and/or sugar if you think it needs it.
  • Transfer the pudding to a bowl and let it cool at room temperature. If it gets too thick as it cools, stir in more milk to loosen it.