Crock Pot Rice Pudding (Milk Free)

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   1. Start the rice milk on the stove to scald.

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   2. Combine all other ingredients and then add the rice milk slowly. Mix until all ingredients are well blended together.

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   3. Pour rice mixture into a lightly greased crock pot. Cover and cook on LOW for 3-4 hours, stirring frequently during the first 30 minutes.

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   *** UPDATE: 7/6/10

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   I did make this for the July 4th family gathering, this time with uncooked rice. The following are the ingredient quantity adjustments made to compensate for the uncooked rice:

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   1.5 cups uncooked rice

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   4 cups rice milk, scalded

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   The rest of the ingredients remained the same.

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   Cooking time adjustments: I started the cooker on High for the first 45 minutes, stirring the rice frequently during that time. Then I reduced the cooker to Low and let it go for about 5 hours.

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    Notes:

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    The rice settled to the bottom to form a sort of crust, with the custard on top. I think it needs to be stirred longer to ensure that the rice doesn't sink, unless you want it that way.

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    I think I'm going to reduce the amount of margarine by half. It left an oily film on the top of the custard that was visually unappealing.

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    I may add another egg or two. The custard did set up, but could have been richer.

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    While it tasted good (and exactly like the first batch made with the leftover rice), it didn't look pretty or tasty. So I'm hoping the tweaks will improve on that.

* Per serving · 4 servings · Values may vary.