- 1 cup water
- 3/4 cup Arborio rice, rinsed and drained
- 1 can (12 oz.) evaporated milk
- 2/3 cup sugar
- 1/2 cup milk
- Pinch salt
- 1/2 cup cherry juice
- 1 cup dried cherries
- 1/8 tsp. ground cinnamon
- Pinch ground nutmeg
Combine water, rice and evaporated milk in a 2- to 3- quart Crockpot. In a saucepan, mix together the sugar and milk; cook over medium-high heat for 1 minute or until bubbles appear around the edges and the sugar has dissolved. Stir into Crockpot with salt. Cover and cook on LOW for 4 1/2 hours.
Meanwhile, bring cherry juice to a boil and pour over cherries in a small bowl; let stand 10 minutes. Drain, reserving the juice.
After cooking the rice 4 1/2 hours, stir in the cherries, 3 Tbsp. cherry juice, cinnamon and nutmeg. Cover and cook on LOW for 20 minutes more, then turn the cooker off, slide the lid open so it is partially covered and allow to sit an additional 30 minutes. Scoop into a bowl, cover and refrigerate. (To clarify, the whole cooking and sitting amount of time is just under 5 1/2 hours). Makes four servings.