No-Egg Rice Pudding (crock pot)
Source: Clear & Simple Crockery Cooking
Makes 8 to 10 servings

1 cup raw converted rice
2 1/2 cups milk
2/3 cup granulated sugar
1/2 cup golden seedless raisins
1/2 teaspoon salt
1/2 teaspoon nutmeg
rind from 1/2 a lemon (used 1/2 the amount), slivered
1/2 teaspoon vanilla

For serving:
1/2 cup heavy cream or half-and-half, chilled

Madame Bertrand, my landlady in southern France, made rice pudding this way.

Place all the ingredients except the cream in the slow cooker and stir once. Cover and cook on Low for 4 to 6 hours.

Serve lukewarm with chilled heavy cream or half and half.