"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

RICE PUDDDING--CROCK POT Recipe

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This recipe for RICE PUDDDING--CROCK POT, by , is from Nellie to New and 8 In Between -- Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorelei Battram
Added: Thursday, November 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. uncooked regular rice
3 c. milk
3 T. butter
1/2 tsp. salt
1/2 c. sugar
3 eggs beaten
1 tsp. vanilla
1 1/4 c. raisins
1 tsp. cinnamon

Directions:
Directions:
Cook rice according to package directions. Combine all ingredients and place in 1 1/2 quart baking dish. Cover dish with foil and set on metal trivet in bottom of cooker. Add 1 cup water to pot. Cover and cook on high for 2 hours.

Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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