Rice Pudding

Name: Rice Pudding
Ingredients: 1-1/4 cups 2% milk; 1/2 cup sugar; 1/2 cup uncooked converted rice; 1/2 cup raisins; 2 eggs, lightly beaten; 1 teaspoon ground cinnamon; 1 teaspoon butter, melted; 1 teaspoon vanilla extract; 3/4 teaspoon lemon extract; 1 cup heavy whipping cream, whipped; Additional whipped cream and ground cinnamon, optional

11 ingredients

2 steps

Ingredients

1-1/4 cups 2% milk
1/2 cup sugar
1/2 cup uncooked converted rice
1/2 cup raisins
2 eggs, lightly beaten
1 teaspoon ground cinnamon
1 teaspoon butter, melted
1 teaspoon vanilla extract
3/4 teaspoon lemon extract
1 cup heavy whipping cream, whipped
Additional whipped cream and ground cinnamon, optional

Directions

1

In a 1-1/2-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 2 hours; stir. Cover and cook 1-2 hours longer or until rice is tender. Transfer to a small bowl; cool. Refrigerate until chilled.
2

Just before serving, fold in whipped cream. If desired, garnish with additional whipped cream and cinnamon.