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Add a photoServings: 8
Ingredients
- 1/2 gal lowfat milk * see note
- 1 c. rice
- 1 c. sugar
- 3 Tbsp. margarine solid
- 1/4 tsp salt optional
- 1 tsp vanilla extract
- 1/2 c. chopped dry apricots Or possibly
- 1/2 c. chopped dry peaches
- 1/4 tsp grnd cinnamon
Directions
- Substitute canned lowfat milk for the regular lowfat milk for a very rich flavor. The cooking time will vary greatly, anywhere from 1-1/2 to 3-1/2 hrs. The longer it cooks the thicker it will be.
- It is important to have the dry apricots chopped. Put all ingredients into crockpot. Stir to blend well. Cover and cook on high 1-1/2 hrs, stir once after about 1 hour. Or possibly, cook on high for the first 30 min, turn to low and cook as long as you desire. Check after the first 2 hrs of low cooking and stir. If rice is not absorbing the lowfat milk quickly sufficient, turn the crockpot up to high again. Keep cover on at all times.
- Crockpot temperatures vary widely among different brands. Only experimentation can tell you the correct amount of time for cooking in your crockpot. Rarely will a crockpot recipe fail, though, as the long, slow cooking process does not require precise timing.
- NOTES :* Use half nonfat and half whole lowfat milk, or possibly all nonfat for lower fat content.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 8 servings | |
| Calories 331 | |
| Calories from Fat 60 | 18% |
| Total Fat 6.82g | 9% |
| Saturated Fat 2.38g | 10% |
| Trans Fat 0.78g | |
| Cholesterol 12mg | 4% |
| Sodium 231mg | 10% |
| Potassium 436mg | 12% |
| Total Carbs 57.71g | 15% |
| Dietary Fiber 0.7g | 2% |
| Sugars 39.37g | 26% |
| Protein 10.09g | 16% |
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