Crock Pot Rice Pudding With Fruit

Course : Puddings
Serves: 8
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1/2 gallon milk*
1 cup uncooked rice
1 cup sugar
3 tablespoons cold margarine
1/4 teaspoon salt -- optional
1 teaspoon vanilla extract
1/2 cup dried apricots or peaches -- minced
1/4 teaspoon ground cinnamon

Preparation / Directions:

*Use half nonfat and half whole milk or all nonfat for lower fat content. Can substitute evaporated milk for a very rich flavor. The cooking time will vary greatly, anywhere from 1 1/2 to 3 1/2 hours. The longer it cooks, the thicker it will be. It is important to have the dried apricots minced. Put all ingredients into the crockpot. Stir to blend well. Cover and cook on high for 1 1/2 hours; stir once after about an hour. Or, cook on high for the first 30 minutes, turn to low and cook as long as desired. Check after the first 2 hours of low cooking and stir. If the 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.

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