- 5-1/3 cups milk
- 2/3 cup Lundberg
Family Farms Short Grain Brown rice
- 1/2 cup brown sugar
- 3 tablespoons whipping cream or half &
- 2 eggs
- 1-1/2 teaspoons vanilla
- 1/4-1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- Raisins (optional)
Spray the slow cooker with non-stick spray.
Combine milk, rice, and sugar. Pour into slow cooker and cook on high
for 4 hours, or until the rice is tender.
Mix together in a large bowl eggs, cream,
vanilla, cinnamon, and salt. Temper the egg mixture by scooping 1/2 cup
of the hot rice mixture into the mixing bowl and stirring well. Keep
adding the hot rice mixture into the egg mixture, 1/2 cup at a time,
until about half of it is used. Pour combined mixtures back into the
slow cooker. Add 1/2-1 cup raisins if desired. Stir well. Cover and
cook on high for 1 hour. Stir well. Serve pudding hot, warm, or
chilled. Garnish with whipped cream. Serves 8-10, generously.
See conversion chart that illustrates comparative cook
times for LOW and HIGH.