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Custard Rice Pudding

1/4 cup rice -- uncooked
2 eggs
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cups milk
1/3 cup raisins
cinnamon and/or nutmeg
2 cups water


Cook rice according to package directions.

Beat together eggs, sugar, salt, vanilla, and milk. Stir in rice and raisins.

Put in 1-quart baking dish that will fit in your slow cooker. Sprinkle with nutmeg and/or cinnamon. Cover with foil and set on metal trivet or a canning jar ring in bottom of slow cooker. Pour water around casserole.

Cover cooker. Cook on high for 2 to 2 1/2 hours or until set. Serve warm or cold.

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