Slow Cooking Rice Pudding

Hey folks...Hope you enjoyed your holiday...Here is a sweet breakfast treat for the day after Christmas..Slow Cooking Rice Pudding...But you probably have to get up a little early to fix it.. This is assuming like me..You have the day off.

INGREDIENTS:

2 quarts whole milk (8 cups)
1/2 cup sugar
2 1/2 cups uncooked arborio or short-grain brown rice
1/2 teaspoon salt
1 teaspoon vanilla
2-4 cinnamon sticks
1 tablespoon butter
1 cup diced dried pears, cranberries, cherries, or raisins, optional
Dark chocolate chunks, optional

DIRECTIONS:

1.In a 3-1/2- or 4-quart slow cooker stir together milk, half-and-half, sugar, rice, and salt. Add vanilla bean and cloves. Cover and cook on low heat setting for 5 hours. (Do not stir).

2. Remove vanilla bean and cloves. Let stand 15 to 30 minutes before serving. (If pudding gets too thick upon standing, stir in additional milk to make desired consistency.) Serve warm or chilled with lingonberry sauce. Makes 16 servings.

Enjoy this nice mid winter treat! Eat Well My friends!