Rice Pudding with Cherries and Almonds

• 3/4 cup (175 ml) granulated sugar
• 1/2 cup (125 ml) Arborio rice (see Notes)
• 1/4 cup (50 ml) dried cherries (see Notes)
• 2 tbsp (25 ml) ground almonds
• 1 tsp (5 ml) grated lemon zest
• Pinch salt
• 4 cups (1 L) milk (see Notes)
• 2 eggs
• 1 tsp (5 ml) almond extract
• Toasted sliced almonds (optional)
• Whipped cream (optional)
• Lightly greased slow cooker stoneware

1. In prepared slow cooker stoneware, mix together sugar, rice, cherries, almonds, lemon zest and salt.
2. Whisk together milk, eggs and almond extract, and stir into rice mixture.
3. Cover and cook on High for 4 hours, until rice is tender and pudding is set.
4. Serve warm, garnished with toasted almonds and whipped cream, if desired.

sugar, rice, cherries, ground almonds, lemon zest, salt, milk, eggs, almond, almonds, cream, slow cooker stoneware

Taken from www.cookstr.com/recipes/rice-pudding-with-cherries-and-almonds (may not work)