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Rice Pudding

3/4 cup sugar
6 cups whole milk
1 cup regular white rice -- (not converted)
2 sticks cinnamon
1 teaspoon vanilla
nutmeg for garnish

Place sugar and milk in slow cooker and stir to dissolve sugar. Stir in rice, cinnamon sticks and vanilla. Cover and cook on high for two to three hours, until the rice is tender. After it starts to simmer, stir it once or twice to make sure rice isn't clumping.

Pour into a serving dish, sprinkle with nutmeg and allow to cool and thicken. Serve chilled.

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