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Rice Pudding

2/3 cup uncooked long-grain rice
1 1/3 cups water
2 cups milk
2 tbsp margarine or butter
1/4 cup sugar
2 eggs, beaten
1 tsp vanilla extract
3/4 cup raisins
Ground cinnamon


Place a metal rack or trivet in the slow cooker. Grease a 5 or 6 cup baking dish. Cook the rice according to the package directions using 1 1/3 cups water. Combine cooked rice with milk, butter or margarine, salt, sugar, eggs, vanilla and raisins. Pour into prepared baking dish. Cover baking dish with foil Add 1 cup of hot water to slow cooker. Place baking dish on trivet. Cover and cook on HIGH for 4 hours. Sprinkle with cinnamon. Serve warm.

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