Recipe 1078 - Crockpot Rice Pudding
Recipe 1078 - Crockpot Rice Pudding
(by Shirley McNevich)
1 cups raw Carolina River rice
1 cup white sugar
8 cups milk + 1 1/2 cups milk
3 eggs
2 tsp. vanilla
1/4 to 1/2 tsp. salt
1 tsp. cinnamon
In a crockpot add raw rice, white sugar, 8 cups milk--stir. Cook on high for 3
hours (stir occasionally). In a separate bowl add eggs--beat with a fork. Add
1/2 cups milk to eggs--stir. Add vanilla, cinnamon and salt to egg mixture--
stir. After 3 hours is up, add egg mixture to rice mixture in the crockpot--stir.
Cook on high for 20-30 minutes longer. If a scum forms, remove it and
discard the scum. Cool completely, then refrigerate (in glass if possible).
Continue to:
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About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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