Cozy Slow Cooker Rice Pudding

Cozy Slow Cooker Rice Pudding Creamy, warm, and infused with cinnamon and raisins. Ingredients Rice: 1 cup uncooked short-grain white rice (like Arborio or Pearl rice) Milk: 4 cups whole milk (or a mix of milk and heavy cream for extra richness) Sugar: 1/2 cup granulated sugar (adjust to taste) Butter: 2 tablespoons, melted Spices: 1 teaspoon vanilla extract and 1/2 teaspoon ground cinnamon Mix-ins: 1/2 cup raisins Pinch of salt Instructions Prep the Crockpot: Lightly grease the inside of your slow cooker with butter or non-stick spray to prevent the rice from sticking. Add the Rice: Place the raw, rinsed rice into the bottom of the slow cooker. Mix the Liquids: In a separate pitcher or measuring cup (as seen in your photo), whisk together the milk, sugar, melted butter, vanilla, cinnamon, salt, and raisins. Combine: Pour the liquid mixture over the raw rice. Give it a gentle stir to ensure the rice is evenly distributed. Slow Cook: Cover and cook on High for 2 to 2.5 hours or on Low for 4 hours. Pro Tip: Stir once or twice during the cooking process to keep the texture creamy and prevent a “crust” from forming on the edges. Serve: Once the rice is tender and the liquid is mostly absorbed (it should still look slightly loose, as it thickens as it cools), turn off the heat. Serve warm in bowls with an extra sprinkle of cinnamon on top.