We Italians have a soft spot for our rice dishes. Whether it's risotto or rice pudding, it's all good. This not-too-sweet treat is a terrific way to finish a meal. Top it off with cherry or blueberry pie filling right before serving...or stir in a little amaretto. —Lorraine Caland, Shuniah, Ontario
Test Kitchen tips
Ingredients
- 2 tablespoons melted butter
- 1 cup uncooked long grain rice
- 1/4 cup sugar
- 1 pinch salt
- 3 cups whole milk
- 2 cups half-and-half cream
- Additional milk, optional
- Cherry pie filling and toasted sliced almonds, optional
Directions
- Brush the inside of a 5-qt. slow cooker with melted butter. Add rice, sugar, salt, milk and half-and-half; stir to combine. Cook, covered, on high for 2 hours; stir. Cover and cook until liquid is almost absorbed and rice is tender, 30 minutes.
- If desired, stir in additional milk and top with cherry pie filling and almonds.
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