Email to HybridOwner      

Recipe Categories: LyndaLoo's HOME PAGEALCOHOLIC_DRINKS APPETIZERS ASIAN BAR_COOKIES BBQ BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES Burritos_Pitas_Tacos_Wraps CAKES CAKES_Using_Cake_Mixes CANDY_and_FUDGE CASSEROLES CHEESECAKES CHICKEN CHRISTMAS_RECIPES COOKIES COPYCAT CROCKPOT DESSERTS EASTER_RECIPES ETHNIC FISHandSEAFOOD FRUIT GAME_and_WILDFOWL GUESTBOOK_COMMENTS HAMandPORK HEALTHY_RECIPES HOLIDAY_RECIPES JAMSandJELLIES MAKE_IT_AT_HOME MISCELLANOUS MUFFINS_and_SCONES PASTA PIES PIZZA POTATOES RICE SALADandDRESSING SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS TARTS TIPS TURKEY VEGETABLES VEGETARIAN Weight_Watcher_Friendly

Caramel Rice Pudding




Source of Recipe


LyndaMc994


Recipe Introduction


A great way to use up leftover rice!


List of Ingredients




3 cups cooked white rice
1/2 cup dried cranberries, or cherries or dried chopped apricots
1 tsp vanilla extract
1 can fat-free sweetened condensed milk (14 oz) *see notes
1 can evaporated skim milk (12 oz) *see notes
1 tbsp brown sugar
1 tsp cinnamon

Recipe



Spray inside of 2 to 3.5 quart crockpot with cooking spray. (or grease with butter) Mix all ingredients except sugar and cinnamon in crock. Cover and cook on LOW 3 to 4 hours or until liquid is absorbed. Stir pudding. Sprinkle pudding with sugar and cinnamon. Serve warm. Makes 8 servings



NOTES:

Regular sweetened condensed milk and evaporative milk may also be used.

Per Serving (made with regular sweetened condensed & evaporative milks): 385 calories; 8 g fat; 30 mg cholesterol; 140 mg sodium; 68 g carbohydrate; 1 g dietary fiber; 11 g protein.