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Prep 10min
Total5hr10min
Ingredients6
Servings10
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Ingredients
4
cups cooked white rice
3/4
cup sugar
1/4
cup baking cocoa
3
tablespoons margarine or butter, melted
1
teaspoon vanilla
2
cans (12 ounces each) evaporated milk
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Steps
1
Spray inside of 3 1/2- to 6-quart slow cooker with cooking spray.
2
Mix all ingredients in cooker.
3
Cover and cook on low heat setting 2 1/2 to 3 hours or until liquid is absorbed. Stir before serving.
4
Serve warm or chilled. To chill, cool about 2 hours, then spoon pudding into container; cover and refrigerate until chilled.
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We found that using uncooked rice made a rice pudding that was sticky instead of creamy. To save time at the last minute, cook the rice ahead and keep it in the refrigerator until you are ready to make the pudding.
Dress up this creamy chocolate rice pudding with a dollop of whipped cream, sliced toasted almonds and a long-stemmed maraschino cherry
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Nutrition Facts
Serving Size:1 Serving
Calories
230
Calories from Fat
65
Total Fat
7g
Saturated Fat
3g
Cholesterol
10mg
Sodium
85mg
Total Carbohydrate
38g
Dietary Fiber
1g
Protein
5g
% Daily Value*:
Iron
6%
6%
Exchanges:
1 Starch; 1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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