This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
1 cups raw Carolina River rice
1 cup white sugar
8 cups milk + 1 1/2 cups milk
2 tsp. vanilla
1/4 to 1/2 tsp. salt
1 tsp. cinnamon
In a crockpot add raw rice, white sugar, 8 cups milk--stir. Cook on high for 3
hours (stir occasionally). In a separate bowl add eggs--beat with a fork. Add
1/2 cups milk to eggs--stir. Add vanilla, cinnamon and salt to egg mixture--
stir. After 3 hours is up, add egg mixture to rice mixture in the crockpot--stir.
Cook on high for 20-30 minutes longer. If a scum forms, remove it and
discard the scum. Cool completely, then refrigerate (in glass if possible).