Perfect Rice Pudding

Preheat the empty slow cooker on high heat for 15 minutes.

Combine the rice, sugar, and first measure of milk in the slow cooker. Mix well then cover the slow cooker and cook on high heat for 4 hours or until the rice is fully cooked.

Beat together the eggs, remaining milk, vanilla, and salt until fully blended. While stirring, pour the egg mixture into the cooked rice and mix until completely incorporated.

Cover the slow cooker and cook for 20 additional minutes or until the rice pudding has thickened.

Serve the crockpot rice pudding warm, sprinkled with grated nutmeg or cinnamon. Or, let it cool and serve at room temperature or chilled. Store leftovers in the refrigerator for up to 3 days.