Slow Cooker Cinnamon Raisin Rice Pudding

A beginner-friendly, hands-off cooking recipe for a velvety rice pudding with raisins and spices, cooked in a slow cooker.

Ingredients

• 1 cup long-grain white rice (rinsed and drained; arborio rice also works for extra creaminess)
• 3 cups whole milk (or half-and-half for a richer texture)
• 1 can (14 ounces) sweetened condensed milk
• 1 cup water
• 2 tablespoons unsalted butter, cut into small cubes
• 1/2 cup raisins (golden or dark)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon salt (to balance the sweetness)
• A light dusting of ground cinnamon (for garnish)
• A drizzle of warm caramel sauce or heavy cream (for garnish)

Instructions

1. Lightly grease the interior of your slow cooker ceramic insert with non-stick cooking spray or a touch of butter to prevent sticking along the edges.
2. Add the rinsed long-grain white rice, whole milk, sweetened condensed milk, water, and cubed butter directly into the slow cooker.
3. Stir in the raisins, ground cinnamon, ground nutmeg, vanilla extract, and salt.
4. Whisk gently until all the liquids and spices are thoroughly incorporated.
5. Cover the slow cooker with its lid.
6. Cook on HIGH heat for about 3 hours or on LOW heat for 5 hours.
7. Stir the rice pudding vigorously once or twice during the first hour of cooking, and again halfway through to break up clumps and ensure even absorption.
8. Once the cooking time is complete and the rice grains are tender and plump, turn off the slow cooker.
9. Stir the pudding well.
10. Let the pudding rest uncovered for 15 to 20 minutes before serving to thicken.
11. Spoon the warm rice pudding into individual dessert bowls or ramekins.
12. Dust lightly with an extra pinch of ground cinnamon or drizzle with a spoonful of warm cream or caramel just before serving.

Notes

Choose standard long-grain or medium-grain white rice; avoid instant or minute rice. If storing leftovers, press plastic wrap directly onto the surface to prevent a skin from forming. You can add a whole cinnamon stick or strip of fresh lemon peel during cooking for extra aroma (remove before serving). The pudding is also delicious served chilled.