Ingredients Quantity
1 cup uncooked white rice
3 cups whole milk
1 cup heavy cream
½ cup granulated sugar
½ cup raisins
2 large eggs
2 tablespoons butter
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt
Optional Additions
¼ teaspoon nutmeg
Orange or lemon zest
Chopped nuts (almonds or pecans)
Sweetened condensed milk (for extra creaminess)
A splash of rum extract
Tips for Success
Lightly grease the slow cooker to prevent sticking.
Stir once or twice during cooking if possible.
Use whole milk for a richer texture.
Soak raisins in warm water for 10 minutes for softer texture.
Avoid overcooking to prevent curdling.
Instructions
Grease the slow cooker with butter.
Add rice, milk, cream, sugar, salt, cinnamon, and raisins. Stir well.
Cover and cook on LOW for 2–3 hours or until rice is tender.
In a bowl, whisk eggs. Slowly add a small amount of hot pudding mixture to temper the eggs.
Pour egg mixture back into the slow cooker and stir.
Cook an additional 20–30 minutes until thickened.
Stir in vanilla and butter before serving.
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