No heating up the oven in the heat of the summer, I put the crock pot outside on the patio. Mmmm warm rice pudding topped with a sprinkling of cinnamon and sugar. :)
3 tbsp. butter
6 cups whole or 2% milk (no skim milk – it’s too watery)
2 cups Minute® White Rice (uncooked)
3/4 cup sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/3 tsp. vanilla extract
2 tbsp. brown sugar
Grease the inside of a 4 quart slow cooker with butter. Be sure to get the sides too. Set aside the butter for use again in just a minute. Note: You can use a round, oval or casserole-shaped slow cooker. Cover and cook on low for about 3-4 hours (stirring occasionally while cooking.)
When the rice is tender, it is ready.
Stir well, then top with a sprinkling of cinnamon. Cooking times may vary slightly when using different shaped slow cookers.
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