Slow Cooker Rice Pudding With Mixed Berries

Slow Cooker Rice Pudding With Mixed Berries

Ingredients:

    1 package (6 ounces) dried cranberries
    1 package (4 ounces) dried blueberries
    1 can (12 ounces) evaporated milk
    1 1/2 cups water
    8 ounces frozen orange juice concentrate
    3/4 cup sugar
    1 cup heavy cream
    Dash salt
    1/4 teaspoon ground cinnamon
    1 cup short-grained Arborio rice

Preparation:
Spray the inside of the crockery insert with nonstick cooking spray. Combine all ingredients and pour into the slow cooker. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2 1/2 hours, or until rice is tender and mixture has thickened. Stir the mixture about halfway through the cooking time and shortly before it's done.