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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.
