Beat together eggs, sugar, salt, vanilla, and milk. Stir in rice and raisins.
Put in 1 quart baking dish that will fit into your slow cooker. Sprinkle with nutmeg/cinnamon.
Cover with foil and set on metal trivet or a canning jar ring in bottom of slow cooker. Pour water around casserole. Cover cooker. Cook on High 2 - 2 1/2 hours or until set.
Originally Submitted
8/17/2010
0 Out of 5 from
0 reviews
You can add this Custard Rice Pudding recipe to your own private DesktopCookbook.