How to make it

  • In greased slow cooker stoneware, mix together sugar, rice, cherries, almonds, lemon zest and salt.
  • In a large bowl, whisk together milk, eggs and almond extract, and stir into rice mixture. Cover and cook on High for 4 hours, until rice is tender and pudding is set. Serve warm or cover and chill. Garnish with toasted almonds and whipped cream, if desired.
  • TIPS
  • Long-grain white rice can be successfully used in this recipe, but the pudding will not be as creamy as one made with Arborio rice.
  • Use 1 cup (250 mL) fresh pitted cherries in place of the dried cherries, if desired. Or substitute an equal quantity of dried cranberries instead.
  • For a richer pudding, use half milk and half cream.

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