Crock Pot Rice Pudding (Milk Free)

• 2-1/2 cups Rice Milk, Scalded
• 4 cups Cooked Rice
• 4 Tablespoons Margarine, Softened
• 2/3 cups White Sugar
• 1/4 cups Brown Sugar, Firmly Packed
• 1 Tablespoon Vanilla Extract
• 1-1/2 teaspoon Ground Nutmeg
• 6 whole Eggs, Large, Beaten
• 1 cup Raisins

1. 1. Start the rice milk on the stove to scald.
2. 2. Combine all other ingredients and then add the rice milk slowly. Mix until all ingredients are well blended together.
3. 3. Pour rice mixture into a lightly greased crock pot. Cover and cook on LOW for 3-4 hours, stirring frequently during the first 30 minutes.
4. *** UPDATE: 7/6/10
5. I did make this for the July 4th family gathering, this time with uncooked rice. The following are the ingredient quantity adjustments made to compensate for the uncooked rice:
6. 1.5 cups uncooked rice
7. 4 cups rice milk, scalded
8. The rest of the ingredients remained the same.
9. Cooking time adjustments: I started the cooker on High for the first 45 minutes, stirring the rice frequently during that time. Then I reduced the cooker to Low and let it go for about 5 hours.
10. Notes:
11. The rice settled to the bottom to form a sort of crust, with the custard on top. I think it needs to be stirred longer to ensure that the rice doesn't sink, unless you want it that way.
12. I think I'm going to reduce the amount of margarine by half. It left an oily film on the top of the custard that was visually unappealing.
13. I may add another egg or two. The custard did set up, but could have been richer.
14. While it tasted good (and exactly like the first batch made with the leftover rice), it didn't look pretty or tasty. So I'm hoping the tweaks will improve on that.

rice milk, margarine, white sugar, ubc, vanilla, ground nutmeg, eggs, raisins

Taken from tastykitchen.com/recipes/desserts/crock-pot-rice-pudding-milk-free/ (may not work)