Rice Pudding II

Fix-It and Forget-It Cookbook, p. 238

½ cup white rice, uncooked

½ cup sugar

1 tsp. vanilla

1 tsp. lemon extract

1 cup plus 2 Tbsp. milk

1 tsp. butter

2 eggs, beaten

1 tsp. cinnamon

½ cup raisins

1 cup whipping cream, whipped

Nutmeg

Combine all ingredients except whipped cream and nutmeg in slow cooker. Stir well.

Cinnamon soup!

Cover pot. Cook on Low 6-7 hours, until rice is tender and milk absorbed. Be sure to stir once every 2 hours during cooking.

Pour into bowl. Cover with plastic wrap and chill.

It comes out pretty attractive, as rice puddings go.

Before serving, fold in whipped cream and sprinkle with nutmeg.

If you're like me, you were very unclear about how to accomplish "whipping cream, whipped." Start out by popping your bowl and whisk in the freezer for 10-15 minutes. (You're supposed to use a metal bowl. Turns out I don't own a metal bowl.)

Add a couple tablespoons of sugar to the cream. Then there's about 9 minutes of this in your future.

You can stop whisking when you see "stiff peaks" form. FYI, it tastes DIVINE.

...but then the rice pudding is a little less attractive.

My Rating: 3/5 "Meh. There doesn't seem to be enough liquid in this recipe for all the rice to absorb, so it's a little crunchy and it kind of burns. The whipped cream is a great addition, though, and I loved the raisins. I've made another rice pudding recipe from the same cookbook that I liked much better, so you might want to try that one as well."