I use brown rice, which is why there are instructions for both white
rice and brown rice.
Crock Pot Rice Pudding (tastes like Kozy Shack)

3-quart crock pot:
1 cup short-grain rice
8 cups milk
1 tsp nutmeg
1 cup sugar
2 eggs
1 cup milk

5-qt crock pot:
1-1/2 cups rice
12 cups milk
1-1/2 tsp nutmeg
1-1/2 cups sugar
3 eggs
1-1/2 cups milk

10-quart roaster
2 cups short-grain rice
16 cups milk
2 tsp nutmeg
2 cups sugar
4 eggs
2 cups milk

Place rice, the larger quantity of milk, and nutmeg in crock pot. Cook
at high or 250 for 1-1/2 (white rice) to 4 (brown rice) hours until
rice is soft (times may vary according to cooking vessel). Mix two eggs

with the smaller quantity of milk, temper the mixture by adding some of
the liquid from the crock pot a little at a time until the egg mixture
is lukewarm (this is important and helps avoid curdling) and return to
crock pot slowly. Stir well to blend, then cook at high or 250 degrees
approximately an additional 1-1/2 (white rice) to 3 (brown rice) hours
or until pudding is thickened. Add sugar and mix very well. Put into
separate container, cover with plastic wrap on top surface, and
refrigerate until cool.

Tastes best if left for one day before eating, but who can wait that
long?

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