Crockpot Rice Puddwing

 

• 1 ½ cups uncooked long grain rice
• 3 cups water
• ½ cup sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons melted butter
• 2 12-ounce cans evaporated milk
• 1 teaspoon vanilla

Instructions

1. Spray the insert of a 3 ½ quart slow cooker with cooking spray
   
2. In a 2-quart saucepan, heat rice and water to a boiling over medium heat. Cover and reduce heat to low and cook for 20-25 minutes or until the rice is tender and the liquid is absorbed.
   
3. In a medium size bowl, mix the evaporated milk, melted butter, ground cinnamon, sugar, and vanilla.
   
4. Add the rice to the slow cooker and add in the liquid ingredients.
   
5. Cover and cook on low for 2 hours. Stir and cook for 30-40 minutes or until most of the liquid is absorbed. Turn off the heat and remove the cover and stir.
   
6. Let stand for 15 minutes. Serve warm. Sprinkle with a bit of ground cinnamon.
   

Notes

Cook on low. Cooking on high will burn the rice pudding.