Crock-pot Rice Pudding

Oh- comfort food!  I love anything pudding and anything crock-pot, so together... a beautiful marriage for me!  I remembered making a really big batch of rice pudding in the crock-pot several years back and I just loved it- so I returned to the same book hunting for the recipe, but I don't think I found it.  It was still a good batch though- I kind of liked the lemon flavor (probably in part because I think some of my unusual spices and extracts get lonely, so I love an excuse to dust them off) and how could adding cream not be a good idea?!  The texture was a little different- the rice might have need a bit more time, but still tasty and it sure smelled good while it was cooking!

Mama's Rice Pudding (From Fit-it and Forget-it Cookbook)

1/2 cup white rice uncooked

1/2 cup sugar

1 tsp vanilla

1 tsp lemon extract

1 cup plus 2 T milk

1 tsp butter

2 eggs beaten

1 tsp cinnamon

1/2 cup raisins

1 cup whipping cream

nutmeg to taste

1. Combine all ingredients except whipping cream and nutmeg in slow cooker.  Stir well.

2. Cover pot. Cook on Low 6-7 hours, until rice is tender and milk absorbed.  Be sure to stir every 2 hours during cooking.

3. Pour into bowl.  Cover with plastic wrap and chill.

4.  Before serving, fold in whipped cream and sprinkle with nutmeg.