Rice Pudding

Put all the ingredients except vanilla into your crock pot and set it on low.

If at any point the liquid starts to burn on the sides of the crockpot, just set it to warm for about 30-60 minutes, then turn it back up to low.

Cook until the rice is nice and soft and has a pudding like consistency, about 5 hours. Stir periodically.

Turn off the heat and stir in the vanilla. Let it sit with the lid off, stirring occasionally until it cools completely and thickens. If it is too thick, stir in a little milk.

Refrigerate. Serve alone or with a sprinkle of cinnamon and sugar.

More Pudding:
If you like more pudding in your rice pudding, add Blancmange (Pudding). A 1:1 ratio makes it perfect.

Make the pudding and stir it in after you have turned off the crockpot. Let the mixture cool completely with the lid off, stirring occasionally.
Makes 8-16 servings.

Stovetop:
Put everything except the vanilla in a heavy bottomed pan (like enameled cast iron) on the stove. Cook over low or medium low heat. Keep it at a very low simmer and stir frequently until desired consistency, about 40-60 minutes.