Ingredients

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

Directions

1. Combine 1 cup water, rice and evaporated milk in a 2- to 3- quart round slow cooker.
2. In a small saucepan, cook sugar and milk over medium-high heat for 1 minute 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 hours.
3. While rice is cooking, bring cherry juice to a boil and pour over cherries in small bowl; let stand about 10 minutes. Drain reserving juice.
4. Stir cherries, 3 Tbsp. of the warm juice, the cinnamon and nutmeg into slow cooker; cover and cook on LOW for 20 minutes more.
5. Turn off slow cooker and allow pudding to cool, partially covered, for 30 minutes.

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