Slow Cooker Chocolate Rice Pudding
Serve this slow cooker chocolate and rice pudding dressed up with whipped cream, almonds and cherry — a sweet treat.
4 cups cooked white rice
3/4 cup granulated (white) sugar
1/4 cup baking cocoa
3 tablespoons margarine or butter, melted
1 teaspoon vanilla extract
2 (12 ounce) cans evaporated milk
1 Spray inside of 3 1/2- to 6-quart slow cooker with cooking spray.
Mix all ingredients in cooker.
Cover and cook on low heat setting 2 1/2 to 3 hours or until liquid is absorbed. Stir before serving.
Serve warm or chilled. To chill, cool about 2 hours, then spoon pudding into container; cover and refrigerate until chilled.
Preparation Time: 10 minutes
Cook Time: 3 hours
Chill Time: 2 hours (optional)
Total Time: 5 hours 10 minutes
To save time at the last minute, cook the rice ahead and keep it in the refrigerator until you are ready to make the pudding.
Dress up this creamy chocolate rice pudding with a dollop of whipped cream, sliced toasted almonds and a long-stemmed maraschino cherry.
Amount per serving: Calories 230 (Calories from Fat 65), Total Fat 7 g (Saturated Fat 3 g), Cholesterol 10 mg; Sodium 85 mg; Total Carbohydrate 38 g (Dietary Fiber 1 g), Protein 5 g; Exchanges: 1 Starch; 1 Fruit; 1 Fat