#1078 - Crockpot Rice Pudding

(by Shirley McNevich)

1 cups raw Carolina River rice
1 cup white sugar
8 cups milk + 1 1/2 cups milk
3 eggs
2 tsp. vanilla
1/4 to 1/2 tsp. salt
1 tsp. cinnamon

In a crockpot add raw rice, white sugar, 8 cups milk--stir. Cook on high for 3 hours (stir occasionally). In a separate bowl add eggs--beat with a fork. Add 1/2 cups milk to eggs--stir. Add vanilla, cinnamon and salt to egg mixture--stir. After 3 hours is up, add egg mixture to rice mixture in the crockpot--stir. Cook on high for 20-30 minutes longer. If a scum forms, remove it and discard the scum. Cool completely, then refrigerate (in glass if possible).