Rice Pudding

Ingredients

• 1-1/4 cups 2% milk
• 1/2 cup sugar
• 1/2 cup uncooked converted rice
• 1/2 cup raisins
• 2 large eggs, lightly beaten
• 1 teaspoon ground cinnamon
• 1 teaspoon butter, melted
• 1 teaspoon vanilla extract
• 3/4 teaspoon lemon extract
• 1 cup heavy whipping cream, whipped
• Optional: Additional whipped cream and ground cinnamon

Directions

1. 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.
2. Just before serving, fold in whipped cream. If desired, garnish with additional whipped cream and cinnamon.