Cold Apricot Rice Pudding With Fruit

Cold Apricot Rice Pudding With Fruit

Ingredients:
1/2 gallon milk*
1 cup uncooked rice
1 cup sugar
3 tablespoons cold margarine
1/4 teaspoon salt, optional
1 teaspoon vanilla extract
1/2 cup dried apricots or peaches, minced
1/4 teaspoon ground cinnamon

Directions:
*Use half nonfat and half whole milk or all nonfat for lower fat content. Can substitute evaporated milk for a very
rich flavor.
The cooking time will vary greatly, anywhere from 1 1/2 to 3 1/2 hours. The longer it cooks, the thicker it will be.
.htm 2/16/2003
Crockpot Recipes of 245
It is important to have the dried apricots minced. Put all ingredients into the slow cooker/Crock Pot. Stir to blend
well. Cover and cook on high for 1 1/2 hours; stir once after about an hour. Or, cook on high for the first 30
minutes, turn to low and cook as long as desired. Check after the first 2 hours of low cooking and stir. If the rice is
not absorbing the milk quickly enough, turn the slow cooker/Crock Pot up to high again. Keep cover on at all
times.
Slow Cooker temperatures vary widely among different brands. Only experimentation can tell you the correct
amount of time for cooking in your slow cooker/Crock Pot. Rarely will a slow cooker/Crock Pot recipe fail, though,
as the long, slow cooking process does not require precise timing.
Serves 8.
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