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Fresh raspberries make the sauce a prefect topping for this sweet rice pudding.
Directions
PUDDING:
Rinse rice in cold water and drain well.
Generously butter the inside of the crock from a 3 qt slow cooker. Butter the crock at least
half way up the sides.
Add the drained rice, sugar, milk, and evaporated milk to the buttered crock and stir to
mix.
Cover the slow cooker and turn on high for 1 hour and then turn down to low and cook for 3 to
4 additional hours. Or, cook on low for 5 to 6 hours.
The pudding should be stirred a couple of times during the last 2 hours of cooking. The pudding
is done when the rice is tender and most of the milk has been absorbed. If the pudding becomes
too thick before the rice is done, a little more warmed milk can be added.
SAUCE:
Prepare
the raspberries by rinsing gently under cold water. Then spread them out on dry paper towels and
pick out any damaged or blemished berries.
Put the berries in a 2 quart slow cooker and add the water, sugar, and lemon juice.
Cover and cook on high for 1 hour. After an hour, the raspberries should be very soft, if
not, replace the cover and continue to cook longer.
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