Sour cherry rice pudding

MAKES: 4 servings PREP: 5 min. SLOW COOK: on LOW for 4 hrs., 50 min. LET STAND: 10 min. COOL: 30 min.

• 3/4 c. Arborio rice, rinsed and drained
• 1 can (12 oz.) evaporated milk
• 2/3 c. sugar
• 1/2 c. milk
• 1/2 c. cherry juice
• 1 c. dried cherries
• 1/8 tsp. ground cinnamon
• pinch ground nutmeg
  

1. Combine 1 c. water, rice and evaporated milk in a 2 - 3 qt. round slow cooker.
2. In a small saucepan, cook sugar and milk over med-high heat for 1 min. or until bubbles appear around edges and sugar has dissolved. Stir into slow cooker with salt. Cover and cook on LOW for 4 1/2 hrs.
3. While rice is cooking, bring cherry juice to a boil and pour over cherries in a small bowl; let stand 10 min. drain, reserving juice.
4. Stir cherries, 3 Tbs. of the warm juice, the cinnamon and nutmeg into slow cooker; cover and cook on LOW for 20 min. more.
5. Turn off slow cooker and allow pudding to cool, partially covered, for 30 min.

PER SERVING: 408 CAL; 1 g FAT (1 g SAT); 11 g PRO; 87 g CARB; 3 g FIBER; 202 mg SODIUM; 7 mg CHOL