Adrienne Galvez of Kelso, Wash., was looking for a recipe she had lost for a rice pudding that was made in a slow cooker. Norman Blakely of Fayetteville, N.C., submitted a recipe for rice pudding that he found in a Rival Crock-Pot slow-cooker cookbook.
As with most rice puddings, this recipe calls for cooked rice to be added to milk and eggs. The flavorings are also traditional - nutmeg, vanilla and raisins. As instructed, I put everything in the slow cooker and forgot about it for a few hours.
When it was finished, we had a lovely and aromatic pudding, a perfect comfort food to serve on a cold winter's night.
Slow-Cooker Rice Pudding
Serves 4 to 6
2 1/2 cups cooked rice
1 1/2 cups evaporated milk (or scalded milk)
2/3 cup brown or white sugar
2 tablespoons soft butter
2 teaspoons vanilla
1/2 teaspoon to 1 teaspoon nutmeg
3 eggs, beaten
1/2 cup to 1 cup raisins
Thoroughly combine rice with the remaining ingredients. Pour into a lightly greased slow cooker. Cover and cook on high setting for 1 to 2 hours or low setting for 4 to 6 hours. Stir during the first 30 minutes.
Per serving (based on 6 servings): 350 calories, 10 grams protein, 8 grams fat, 4 grams saturated fat, 61 grams carbohydrate, 1 gram fiber, 121 milligrams cholesterol, 145 milligrams sodium
June Babcock of Becket, Mass., is looking for a recipe that her grandmother used to make for a Rainbow Cake. It looked like a normal cake on the outside but when it was cut, it had several different colored layers separated by filling or icing.
Bette Davidson of Baltimore is looking for a recipe for a chocolate mousse made using tofu instead of dairy products.
If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com.
The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.