8 Servings
Recipe from
The Healthy Slow Cooker by Judith Finlayson
Husband-Tested
in Alice’s Kitchen
This is so delicious and can make
your holiday dinner especially easy to prepare because the slow cooker will do
the work for you! Serve this warm or at
room temperature with toasted nuts and sweetened whipped cream along with cups
of hot coffee.
2 cups
cooked brown rice
1 ½ cups
pumpkin or sweet potato puree (not pie filling)
1 cup dried
cranberries or dried cherries or golden raisins
1 cup
evaporated milk OR 1 cup heavy cream
½ cup
Sucanat* or brown sugar
2 large
eggs
1 teaspoon
ground cinnamon
½ teaspoon
grated nutmeg
½ teaspoon
ground cloves
Pecans or
Almonds, toasted, for garnish (optional)
Sweetened
Whipped Cream (optional)
You will
need a 3½-quart slow cooker. Use cooking
spray to grease the slow cooker stoneware before you begin.
In the
prepared slow cooker, combine the rice, pumpkin puree and the cranberries
(cherries or raisins.)
In a bowl,
whisk together the milk, sugar, eggs, and spices until smooth and blended. Stir into the pumpkin mixture.
Cover and
cook on High for 3 hours or until the pudding is set.
Serve warm,
garnished with the toasted nuts. Dollop
with some sweetened whipped cream or even yogurt.
Notes:
You can use
1½ teaspoons of pumpkin pie spice to replace the cinnamon, nutmeg and cloves.
You can use
dark brown sugar in place of the Sucanat.
Here’s the
recipe for Easy Baked Big Batch BrownRice.
*Sucanat is evaporated cane sugar
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