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RICE PUDDING IN CROCK-POT

1 1/2 cups cooked rice
16 oz half and half or light cream
3/4 cup white raisins
3 eggs
1/2 teaspoon nutmeg
2/3 cup sugar
2 teaspoons vanilla

Grease stoneware of crock-pot with butter. Beat half and half,
eggs, sugar and vanilla with electric mixer. Stir in rice and
raisins. Pour into crock-pot. Sprinkle nutmeg on top. Cover and
cook on high for 30 minutes. Stir well and turn to low and cook
for 2 to 3 hours. May add 1/2 cup each crushed pineapple, slivered
almonds and cream before serving. Makes 8 cups.

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