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Firstly, rinse the rice under cold water. Grease the inside of a 4-quart slow cooker.
Add ¾ cups rice, uncooked, 4 cups whole or 2% milk, ½ cup sugar, 1 teaspoon vanilla and 1 tablespoon cinnamon, and 3 Tablespoons butter into the crock pot. Give it a gentle stir until the sugar is dissolved.
Cover and cook on high for about 2- 2 ½ hours (stirring occasionally while cooking.)
When the rice is tender, it is ready.
Stir well, then top with a sprinkling of cinnamon.