Slow Cooker Rice Pudding with Cherry Sauce
This version is reminiscent of the warm rice pudding, with its thick layer of custard on top, sold in Jewish restaurants in the Bronx years ago.
Serves: 8Hands-on: 30 minutesTotal: 4 hoursDifficulty: Medium
- 2 large eggs, lightly beaten
- 1 cup sugar, divided
- 1 tsp. vanilla extract
- 1⁄4 tsp. kosher salt
- 1 can (12 oz.) evaporated milk
- 2 Tbsp. unsalted butter, melted
- 2 cups cooked long-grain rice
- 1⁄2 cup raisins
- 1⁄2 tsp. ground cinnamon
- 2 cans (15 oz.) sweet cherries in heavy syrup, undrained
- 4 tsp. tapioca starch
- Spray the inside of a 4-quart slow cooker with cooking spray.
- Add eggs, 1⁄3 cup sugar, vanilla, salt, evaporated milk, butter, rice, and raisins to the slow cooker; mix well.
- Cover and cook on high for 1 hour. Sprinkle cinnamon evenly over surface, then re-cover and cook on low for 2 more hours (pudding will not be completely set in center). Turn off slow cooker and let stand, covered, for 30 minutes.
- While the pudding cools, stir together the cherries, remaining 2⁄3 cup sugar, and tapioca starch in a saucepan set over medium heat. Bring to a simmer stirring until the sugar dissolves. Cool 15 minutes.
- To serve, divide rice pudding among 8 serving bowls. Ladle cherry sauce over pudding. Serve warm.