Rice Pudding

Page 294

Cuisine: North American | Course Type: Desserts

(1 review)

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Using the rice type of rice is essential. I make it without raisins or cinnamon. I have under-(too thin) and over-cooked it (too thick). But when you get used to how it cooks in your slow cooker you can get it just right. I take it up into individual serving size containers with lids. Much better than store bought!

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