Rice Custard Recipe

2 tbsp. rice (cooked)
pinch of salt
3 eggs
3 tbsp. So Sweet Xylitol
3 cups milk (soy or rice)
1/2 tsp vanilla
30g butter (coconut oil etc.)
Grated nutmeg
1/2 cup raisins (optional)

Drain the rice well and put into greased bowl or heatproof dish that will fit into the Crock-Pot.
Beat eggs with Xylitol, add remaining ingredients.
Stir into rice.
Cover bowl with lid or small plate.
Pour 1 cup of hot water into the Crock-Pot, add a bowl of rice custard.
Cover and cook on low for 6-8 hours.
Serve warm.