Recipe - Crockpot Rice Pudding With Fruit

One half ga Milk; * see note
1 cup Rice
1 cup Sugar
3 tablespoon Margarine; solid
One fourth teaspoon Salt; optional
1 teaspoon Vanilla extract
One half cup Dried apricots or peaches; m
One fourth teaspoon Ground cinnamon

Recipe by: Jo Anne Merrill Preparation Time: 3:00 * Use half nonfat and
half whole milk, or all nonfat for lower fat content.

Substitute canned milk for the regular milk for a very rich flavor.
The cooking time will vary greatly, anywhere from 1One half to 3One half hours. The
longer it cooks the thicker it will be.
It is important to have the dried apricots minced. Put all ingredients
into crockpot. Stir to blend well. Cover and cook on high 1 One half hours,
stir once after about 1 hour. Or, cook on high for the first 30 minutes,
turn to low and cook as long as you desire. Check after the first 2 hours
of low cooking and stir. If rice is not absorbing the milk quickly enough,
turn the crockpot up to high again. Keep cover on at all times.

Crockpot temperatures vary widely among different brands. Only
experimentation can tell you the correct amount of time for cooking in your
crockpot. Rarely will a crockpot recipe fail, though, as the long, slow
cooking process does not require precise timing.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini