Ingredients

Instructions

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