Pineapple Rice Pudding - cooking recipe

Ingredients

1 cup cooked white rice
3/4 cup sugar
1 pint half-and-half cream
1 tablespoon cornstarch
3 medium eggs, beaten
1 teaspoon vanilla
1 (15 ounce) can crushed pineapple, liquid reserved
pecans, toasted and chopped (optional)

Preparation

In a large mixing bowl, combine rice, sugar and half-and-half and mix well.
Stir in cornstarch, eggs, vanilla and pineapple.
Pour into 4-5 quart slow cooker coated with vegetable cooking spray,.
Cover and cook on low for 2-3 hours.
When ready to serve, top each serving with toasted chopped pecans if desired.