Ingredients
1-1/4 cups 2% milk1/2 cup sugar1/2 cup uncooked converted rice1/2 cup raisins2 large eggs, lightly beaten1 teaspoon ground cinnamon1 teaspoon butter, melted1 teaspoon vanilla extract3/4 teaspoon lemon extract1 cup heavy whipping cream, whippedOptional: Additional whipped cream and ground cinnamon
Preparation
In a 1-1/2-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 2 hours; stir. Cover and cook 1-2 hours longer or until rice is tender. Transfer to a small bowl; cool. Refrigerate until chilled.
Just before serving, fold in whipped cream. If desired, garnish with additional whipped cream and cinnamon.
