Old-Fashioned Rice Pudding

Growing up, I remember Mom making rice pudding for dinner.  As kids, we loved it.  Now, I consider this to be more like dessert.  It's sweet, it's creamy, and it's delicious!

Lightly coat the inside of a slow cooker with nonstick cooking spray or place a liner in the bowl.  

2 cups white rice

4 cups water

1 tsp salt

Combine the water, rice and salt in a large saucepan.  Cover and cook over medium-high heat.  Once the water begins to boil, reduce heat and let it simmer for 20 minutes.  Do not remove the lid while cooking.  

Remove from the heat and stir to fluff the rice.

Add your cooked rice to the slow cooker, and add the following:

12 oz can of evaporated milk

1 cup milk

1/3 cup sugar

1/4 cup water

1cup of raisins or dried cranberries

3 Tbsp butter

1 Tbsp vanilla

1 tsp ground cinnamon

Stir well and cover the slow cooker.  Cook on low heat setting for 2 - 3 hours.  

To serve, stir gently and spoon warm pudding into dessert dishes.