Recipe by: Jo Anne Merrill Preparation Time: 3:00 * Use half nonfat and half whole milk, or all nonfat for lower fat content. Substitute canned milk for the regular milk for a very rich flavor. The cooking time will vary greatly, anywhere from 1-1/2 to 3-1/2 hours. The longer it cooks the thicker it will be. It is important to have the dried apricots minced. Put all ingredients into crockpot. Stir to blend well. Cover and cook on high 1- 1/2 hours, stir once after about 1 hour. Or, cook on high for the first 30 minutes, turn to low and cook as long as you desire. Check after the first 2 hours of low cooking and stir. If rice is not absorbing the milk quickly enough, turn the crockpot up to high again. Keep cover on at all times. Crockpot temperatures vary widely among different brands. Only experimentation can tell you the correct amount of time for cooking in your crockpot. Rarely will a crockpot recipe fail, though, as the long, slow cooking process does not require precise timing.
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|Serving Size: 1 Serving (121g)|
|Recipe Makes: 8|
|Calories from Fat: 79 (17%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0.3mg||0 %|
|Sodium 103.2mg||4 %|
|Potassium 124.8mg||3 %|
|Total Carbohydrate 99.5g||29 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 98.1g|
|Protein 2g||3 %|
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Calories per serving: 475
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