2 1/2 cups cooked rice
1 1/2 cups evaporated milk (or scaleded milk)
2/3
cup brown sugar (or white sugar)
2 Tablespoons soft butter
2 teaspoons vanilla
1/2 to 1 teaspoon nutmeg
3 eggs,
beaten
1/2 to 1 cup raisins
Thoroughly combine rice with all remaining ingredients.
Pour
into lightly greased CROCK-POT.
Cover and cook on HIGH for 1 to 2 hours or LOW for 4 to 6 hours.
Stir during
first 30 minutes
This recipe may be doubled for the 3 1/2 or 4 qt. models.
