Another signature dessert from my mom-in-law.
Plus you get to break the #1 rule in crock-pot cooking. Who-hoo! Who wants to break some rules once in a while?
In your crock-pot combine the following:
8 cups milk (any kind works, but it all depends on how creamy, I mean fattening, you want the rice pudding to be.)
1 cup rice (not brown)
Stir a little and cover. Set crock-pot tohigh for about 1-2 hours.
Now for some rule breaking!
The #1 rule in crock-pot cooking is don't lift the lid until the food is done cooking.
For rice pudding you need to stir it about every hour or so, whenever youremember to do it. I've put some on and left it while we went to church so it's OK if it isn't stirred that often.
Keep the temp at High for about 1-2 hours, then turn it down to Low.
Cook and stir for about 5-6 hours or until it gets a tapioca consistency. When it reaches this point, turn off the crock-pot and add the following:
2-3 beaten eggs (raw)
1 cup sugar
1 shake salt
1 Tbsp vanilla
Stir like crazy to cook the egg and dissolve the sugar, about 2-3 minutes.
Ladle into bowls and sprinkle with cinnamon sugar, raisins, nuts, or whatever other mix-in you like.