This recipes comes with a little bit of a funny story. When reading over the recipe, I read in my precious little mind “long grain” not “long cooking”. There is a difference. Don’t use long grain because you’ll end up with mush. Now the mush tasted great and everyone loved it despite the fact that it looked like baby food, so nothing went to waste. But I can’t wait to try it again the right way. Learn from this people. Learn from it. *smile*
Because I’m a good sport I did take a picture of the finished product and because I plopped whipped cream on top you can’t really tell how badly I butchered this recipe, so here you go. Oh and it’s brown because I used coconut sugar.
But here is the yummy recipe that I’m sure you will love.
The Easiest Rice Pudding
8 c. milk
1 c. long-cooking rice, uncooked
1 c. sugar
1/4 c. half-and-half
2 t. vanilla extract
1/2 t. cinnamon
1/2 t. salt
Spray a slow cooker with vegetable cooking spray; set aside. In a bowl, combine milk, rice and sugar; mix well. Spoon milk mixture into slow cooker. Cover and cook on low setting for 6 hours, or until rice is tender. When rice is tender, beat together eggs, half-and-half and remaining ingredients. Whisk 1/2 cup of milk mixture from slow cooker into egg mixture. Continue whisking in milk mixture, 1/2 cup at a time, until only half remains in slow cooker. Spoon everything back into slow cooker; stir. Cover and cook on low for 2 hours.
Serves 8 to 10