Fruity Rice Pudding

Fruity Rice Pudding 

1/2 gallon milk
1 cup rice
1 cup sugar
3 tablespoons margarine, solid
1/4 teaspoon salt, optional
1 teaspoon vanilla extract
1/2 cup minced dried apricots (It is important to have the dried apricots minced) OR 1/2 cup minced dried peaches
1/4 teaspoon ground cinnamon


Directions:
Put all ingredients into crockery cooker. Stir to blend well. Cover and cook on high 1-1/2 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 crockery pot up to high again. Keep cover on at all times.