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Rice Pudding

1 1/2 cup 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 slow cooker with butter. Beat half and half, eggs, sugar and vanilla with electric mixer. Stir in rice and raisins. Pour into slow cooker. 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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