Slow Cooker Rice Pudding

Prep Slow Cooker: Lightly grease the inside of your slow cooker crock with the unsalted butter or oil to help prevent sticking and make cleanup easier.

Add Rice: Spread the uncooked short-grain rice evenly over the bottom of the slow cooker in a single, flat layer. Do not rinse the rice first.

Mix Liquid: In a large mixing bowl or large measuring jug, whisk together the whole milk, granulated sugar, ground cinnamon, vanilla extract, raisins, and kosher salt (if using). Whisk until the sugar is mostly dissolved and the cinnamon is well distributed.

Combine: Carefully pour this sweet milk mixture evenly over the raw rice in the slow cooker, making sure all of the rice is submerged in the liquid. Give the rice and milk mixture a very gentle stir.

Cook: Cover the slow cooker tightly with the lid and cook on LOW for 2 ½ to 3 ½ hours, or until the rice is very tender and the mixture is thickened and creamy. Begin checking the texture around the 2 ½-hour mark.

Adjust Consistency: Once the rice is tender, stir the pudding well. It will look a bit loose right after stirring but will naturally thicken as it cools. If it seems too thick for your liking, stir in an extra splash of cold milk until it reaches your preferred consistency.

Rest & Serve: Turn the slow cooker to WARM and let the rice pudding sit undisturbed for 10 to 15 minutes before serving. Serve warm with an extra sprinkle of cinnamon on top, if desired.