You need:

Pour the rice into the bottom of a greased 2 1/2 or 3 - quart Crock Pot.

Add raisins, salt, sugar and coconut milk powder.

Add cinnamon (or if you are allergic to cinnamon, leave this spice out. You can either substitute nutmeg and allspice - 1 tsp. each - or leave it out entirely.)

Stir all dry ingredients together.

Add 6 c. water (the cinnamon has a tendency to float to the top - this is okay). This makes a very creamy rice pudding. If you prefer, you can reduce the water to 4 or 5 cups.

Cook on low for 4 to 6 hours.

(If you want the spices to fully incorporate into the pudding, rather than forming a pretty decorative crust on top, you can stir the rice after about 2 hours.)

Serve warm or cold, according to taste!

Recipe by Veronica Bartles

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