Title: No-Egg Rice Pudding
Categories: Dessert Crockpot
Yield: 8 Servings

DEIDRE-ANNE PENROD--FGGT98B
1	c	Raw Converted Rice
2 1/2	c	Milk
2/3	c	-Granulated Sugar
1/2	c	Golden Seedless Raisins
1/2	ts	-Salt
1/2	ts	-Nutmeg
1/2		Lemon Rind; of half a lemon slivered
1/2	ts	-Vanilla
1/2	c	Heavy Cream OR Half-And-Half chilled

No-Egg Rice Pudding 4 to 6 hours

Madame Bertrand, my landlady in southern France, made rice pudding this way.

To Cook: Place all the ingredients except the cream in the slow cooker and stir once. Cover and cook on Low for 4 to 6 hours. Serve lukewarm with chilled heavy cream or half-and- half. Makes 8 to 10 servings. Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset & Dunlap, NY, c1975

From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie

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