It's cold, which is a perfect excuse to stay inside and eat. This week, we'll share some unique slow-cooker recipes that offer maximum comfort with minimum fuss. Today's comes from epicurious.com and is a good way to use leftover rice.
3 cups whole milk
1 cup heavy cream
4 large eggs, beaten
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest (from 1 medium lemon)
5 whole green cardamom pods
1/4 teaspoon freshly grated nutmeg
3 cups cooked medium-grain white rice
1 cup golden raisins
In slow cooker, whisk together milk, cream, eggs, granulated and brown sugars, vanilla, zest, cardamom pods, and nutmeg. Stir in rice, cover and cook on high 1 hour, stirring occasionally. Reduce heat to low, add raisins, and cook 1 hour more, stirring occasionally. Serve warm, or refrigerate and serve chilled. Makes six servings.