Equipment

• 4- to 6-quart slow cooker
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Serving bowls

Ingredients

• 1 cup long-grain white rice, uncooked
• 4 cups whole milk
• 1 cup heavy cream
• ½ cup granulated sugar
• ½ cup raisins
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 large eggs
• 2 tablespoons brown sugar
• Extra cinnamon, for serving

Optional Garnishes

• A sprinkle of ground cinnamon
• Chopped toasted pecans
• Whipped cream
• A drizzle of caramel sauce
• A few extra raisins
• A pinch of nutmeg

Instructions

Step 1: Prepare the Slow Cooker

1. Lightly grease the inside of your slow cooker with butter or nonstick cooking spray. This helps prevent the rice and milk mixture from sticking to the sides and makes cleanup easier.
2. A 4- to 6-quart slow cooker works well for this recipe.

Step 2: Combine the Rice and Dairy

1. Add the uncooked rice, whole milk, heavy cream, granulated sugar, melted butter, cinnamon, nutmeg, and salt to the slow cooker.
2. Stir everything together thoroughly, making sure the rice is evenly distributed throughout the liquid.
3. Add the raisins and stir again.

Step 3: Slow Cook

1. Cover the slow cooker with the lid and cook on LOW for approximately 2½ to 3½ hours .
2. Cooking times can vary depending on your slow cooker. Stir the pudding gently after about 1½ hours and then check it every 30 minutes.
3. The pudding is ready when the rice is tender and the mixture has become thick, creamy, and spoonable.
4. Do not worry if the pudding looks slightly loose toward the end of cooking. It will continue to thicken as it cools.

Step 4: Prepare the Egg Mixture

1. About 15 minutes before the pudding is finished, crack the eggs into a separate bowl.
2. Whisk the eggs together with the brown sugar and vanilla extract until smooth.
3. Because the mixture in the slow cooker is hot, the eggs should be gently tempered rather than added directly.
4. Spoon about ½ cup of the hot rice pudding mixture into the egg mixture while whisking constantly. Add another ½ cup of hot pudding and continue whisking.
5. This gradually raises the temperature of the eggs and helps prevent them from scrambling.

Step 5: Finish the Pudding

1. Slowly pour the tempered egg mixture back into the slow cooker while stirring continuously.
2. Turn the slow cooker to HIGH and cook for approximately 10–15 minutes, stirring once or twice, until the pudding becomes noticeably thicker and creamy.
3. Do not overcook it. The pudding will continue to thicken as it rests.
4. Turn off the slow cooker and let the rice pudding stand uncovered for about 10 minutes.

Step 6: Serve

1. Spoon the warm cinnamon raisin rice pudding into individual serving bowls.
2. Sprinkle each serving with a little extra cinnamon.
3. For an extra-special dessert, top with whipped cream, chopped toasted pecans, or a light drizzle of caramel sauce.
4. Serve warm and enjoy.

Notes

Allow leftover rice pudding to cool slightly before transferring it to airtight containers. Refrigerate for up to 3–4 days . The pudding will become considerably thicker when refrigerated. To restore its creamy texture, add a splash of milk and gently reheat it in the microwave or on the stovetop. Stir well before serving. Rice pudding can also be frozen, although the texture may become slightly different after thawing because of the dairy and rice. For the best texture, enjoy it fresh or refrigerated.

Nutrition

Calories: 365 · Protein: 8 g · Fat: 17 g · Carbohydrates: 46 g · Saturated Fat: 10 g · Fiber: 1 g · Sugar: 25 g · Sodium: 145 mg