Orange and Raisin Rice Pudding

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Orange and Raisin Rice Pudding
1 cup evaporated milk (not sweetened condensed)
1/2 cup light brown sugar, packed
3 tbs melted butter
1 tsp pure vanilla extract
3 eggs, beaten
2-1/2 cups cooked white rice
3/4 cup raisins
1 cup canned Mandarin orange sections, reserve liquid
1/2 cup mandarin orange liquid from canned oranges (add water to make 1/2 cup if you need to)
Grease interior of crockpot with vegetable spray.
In a large bowl, mix evaporated milk, orange liquid, brown sugar, butter, vanilla, and eggs until combined.

Stir in rice and raisins.
Pour into greased crockpot. Cook on Low setting for 4 to 6 hours or High setting for 2 to 3 hours. Stir once during the first 30 minutes of cooking time.

Fold in the mandarin oranges during the last 30 minutes of cooking time. Yield: 10 to 12 servings

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