Crock Pot Rice PuddingSubmitted by: JECKIE
8 cups skim milk
1 cup long grain white rice
1 cup sugar
1/4 cup half and half
2 teaspoons vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt
When the rice is tender, mix in a large mixing bowl, the eggs, cream, vanilla, cinnamon, and salt. Scoop a 1/2 cup of the hot rice mixture into the mixing bowl and whisk. Keep adding 1/2 cup at a time of the rice and milk mixture into the egg bowl until about half of the milk and rice mixture is gone from the crockpot. Then pour everything back into the crockpot. Stir well. This is called "tempering your eggs"---you have to do this step, or your eggs will scramble on you when you add them to the crock.
Cover and cook on high for 1 hour. Stir well, then take the lid off of the crockpot and unplug it. When the rice pudding is room temperature, you can refrigerate it. Some people like their pudding hot or warm, and some prefer it chilled----it's completely up to you.
Number of Servings: 14
Recipe submitted by SparkPeople user JECKIE.