Crockpot Rice Pudding with Cherries and Almonds

• 3/4 cup granulated sugar
• 1/2 cup arborio rice
• 1/4 cup dried cherries
• 2 tbsp. ground almonds
• 1 tsp. grated lemon zest
• 1 dash salt
• 4 cups milk
• 2 eggs
• 1 tsp. almond extract
• Toasted sliced almonds (optional)
• Whipped cream (optional)

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.
5. TIPS: LONG-GRAIN WHITE RICE CAN BE SUCCESSFULLY USED IN THIS RECIPE, BUT THE PUDDING WILL NOT BE AS CREAMY AS ONE MADE WITH ARBORIO RICE.
6. USE 1 CUP FRESH PITTED CHERRIES IN PLACE OF THE DRIED CHERRIES, IF DESIRED.
7. OR SUBSTITUTE AN EQUAL QUANTITY OF DRIED CRANBERRIES, INSTEAD.
8. FOR A RICH PUDDING, USE HALF MILK AND HALF CREAM.
9. SERVES 6.
10. Delicious & Dependable Slow Cooker Recipes

sugar, arborio rice, dried cherries, ground almonds, lemon zest, salt, milk, eggs, almond extract, almonds, cream

Taken from www.foodgeeks.com/recipes/20513 (may not work)