Day 308: Cranberry Rice Pudding

Serves 6

Combine all ingredients in large bowl. Pour mixture into greased 1 1/2 quart casserole dish (see picture above). Cover with foil. Place rack in bottom of a 6-quart slow cooker. Pour in one cup of water. Cover and cook on low for 4 to 5 hours. Remove dish from slow cooker. Let stand for 15 minutes before serving.

While I was visiting my parents this past week I decided I would make this rice pudding dessert for my dad. I don’t enjoy this sort of dessert but I know that he does. He actually loved it and thought it was at least 4 stars. He ate most all of it and had the rest for breakfast the next day. I had a couple of bites and thought it was much better than the other rice pudding that I did a while back. It had a custard-type layer on the top and the almond extract added an interesting flavor. I give this 2 stars, but if you’re a rice pudding type of person it’s 4 stars.