Rating: 2.5 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 0

We love the slight tartness of ripe, juicy peaches with this fuss-free, no-stir pudding, but a blend of plump summer berries would be equally delicious.

Robin Bashinsky
Recipe by Cooking Light June 2015

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
10 mins
total:
7 hrs 45 mins
Yield:
Serves 10 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine milk, rice, 3/4 cup sugar, and next 4 ingredients (through vanilla bean) in a 6-quart electric slow cooker coated with cooking spray; stir well. Cover and cook on LOW for 7 1/2 hours. Scrape seeds from vanilla bean. Discard vanilla bean shell and cinnamon stick. Stir in remaining 2 tablespoons sugar. Serve with peach slices, and sprinkle with ground cinnamon.

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Nutrition Facts

236 calories; fat 2.2g; saturated fat 1.3g; mono fat 0.6g; poly fat 0.1g; protein 8g; carbohydrates 47g; fiber 1g; cholesterol 10mg; iron 1mg; sodium 183mg; calcium 250mg.
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