CrockPot Rice Pudding

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.