½ gallon milk
1 cup long grain rice
1 cups sugar (or Splenda)
4 TBSP butter (optional)
salt, nutmeg and raisins (raisins also optional)
DirectionsPlace milk, rice, sugar and a pinch of salt in a slow cooker. Cover and set on high for 1 ½ hours. Stir. If you want raisins, add about a cup. Sprinkle in some nutmeg. Cook for another 1 ½ hours, keeping a check on the last hour, stirring often. As soon as it starts to thicken, turn it off if like it creamy. Let it cook longer if you like it very thick. Remember, it will thicken a lot as sit cools.
Notice that I said that Splenda can replace the sugar and that the butter can be left out to keep the final pudding lower fat. I have done this replacing a part of the milk with evaporated skim milk. This is a very basic recipe that tastes a lot like the rice pudding that I often ate at a fine Greek restaurant in Washington, D. C. But remember, you are in charge, the recipe is not.