SLOW COOKER RICE PUDDING
4 eggs, beaten
1 qt. milk, scalded
1 c. sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2/3 c. chopped dates or raisins
3 to 3 1/2 c. rice, cooked
In slow cooker, combine all ingredients. Cover. Cook at medium setting
for 2 hours. Stir after 1 hour. Reduce temperature to keep warm for serving or
chill in refrigerator and serve cold. Serve with light cream, if desired.
Makes 10 to 12 servings.
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