Ingredients
4 cups cooked long grain rice1 can (12 ounces) evaporated milk1 cup 2% milk1/3 cup sugar1/4 cup water3/4 cup dried cherries3 tablespoons butter, softened2 teaspoons vanilla extract1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg
Preparation
In a large bowl, combine the rice, evaporated milk, milk, sugar and water. Stir in the remaining ingredients. Transfer to a 3-qt. slow cooker coated with cooking spray.
Cover and cook on low for 2-3 hours or until mixture is thickened. Stir lightly before serving. Serve warm or cold. Refrigerate leftovers.
