- 1 1/3 cups [310 mL] water
- 2/3 cup [160 mL] uncooked long-grain rice
- 2 cups [500 mL] milk
- 1/4 teaspoon [1 mL] salt
- 1/3 cup [75 g] sugar
- 2 eggs, beaten
- 1 teaspoon [5 mL] vanilla extract
- 1/2 cup [125 mL] dried cranberries
- Grated rind of 1/2 a lemon
- 1 cup [250 mL] water
- Toasted slivered almonds
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- Into a medium-size saucepan, bring 1 1/3 cups [310 mL] water to boil; stir in rice.
- Cover; simmer over low heat for 15 to 20 minutes, until rice has absorbed all of the liquid; remove from heat.
- Stir milk, salt, sugar, beaten eggs, vanilla, dried cranberries and grated lemon rind into rice.
- Pour into a greased 6-cup [1.5-L] baking dish that fits into your slow cooker, such as a souffle dish.
- Cover dish tightly with al foil.
- Arrange a small trivet or 2 wooden chopsticks, cut in two, on the bottom of the slow cooker.
- Pour remaining 1 cup [250 mL] water into the slow cooker.
- Set covered dish onto trivet or chopsticks.
- Cover and cook on 'HIGH', for 3 1/2 to 4 hours, until pudding is set.
- Serve, sprinkled with toasted slivered almonds.
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