Here’s a photo of the original recipe. My version is below:
2-1/2 cups cooked rice – I use parboiled rice for this which makes really separate grains. I added 1 teaspoon canola oil to the rice and water and it keeps the grains from sticking. (Cook parboiled type rice at a 2 to one ratio. 1 cups rice to 2 cups water.)
1-1/2 cups low fat evaporated milk or 1 cup 2 % milk and 1/2 evaporated milk
2/3 cup granulated sugar
3 tablespoons I Can’t Believe It’s Not Butter light non GMO margarine
2 teaspoons pure vanilla
1/2 – 1 teaspoon ground nutmeg
1/2 – 1 teaspoon ground cinnamon
3 fresh beaten eggs
1 cup raisins
all you do is mixed together all the ingredients and pour into a lightly greased slow cooker. Then you cover and cook on High 2 hours which is would be 300 degrees, or you cook it on the low like I’m doing for 4 to 6 hours. Time for 4 hours and then check every hour on the hour how it’s doing. The reason being, is everyone’s slow cooker cooks slightly differently.
Once it’s done you can serve this warm or cold serving Ramekin or in custard cups. It makes a nice, light dessert.
This makes about 6 servings.
This recipe was adapted by Paulette Motzko from Fix-It and Forget-it Cookbook: Feasting with Your Slow Cooker by Dawn J Ranck and Phyllis Pellman Good.
Photography by Paulette Motzko
Copyright July 2016
July 13th, 2016