Crockpot Rice Pudding

Crockpot Rice Pudding

2 quarts 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
1/2 teaspoon ground cinnamon

PREPARATION:

Combine all ingredients in the slow cooker. Stir to blend well. Cover and cook on HIGH for 1 1/2 to 3 hours; stir once after about an hour. Or, cook on high for the first 30 minutes, turn to low and cook as long as needed to get desired thickness.

Check after the first 2 hours of low cooking and stir. If the rice is not absorbing the milk quickly enough, turn the slow cooker to HIGH again. Keep covered at all times.

Slow Cooker temperatures vary widely among different brands. Serves 8.