Ingredients
1 1/2
cups uncooked long-grain white rice (not instant or precooked)
3
cups water
1/2
cup sugar
1
teaspoon ground cinnamon
2
tablespoons butter, melted
2
cans (12 oz each) evaporated milk
1
teaspoon vanilla
Preparation
Spray inside of 3 1/2-quart slow cooker with cooking spray.
In 2-quart saucepan, heat rice and water to boiling over medium heat. Cover; reduce heat to low, and cook 20 to 25 minutes or until rice is tender and liquid is absorbed.
Add cooked rice to slow cooker; stir in remaining ingredients until well mixed.
Cover; cook on Low heat setting 2 hours. Remove cover; stir. Cover; cook 30 to 40 minutes longer or until most of liquid is absorbed. Turn off heat. Remove cover; stir. Let stand 15 minutes before serving. Serve warm.
