1cupraisins, pre-soaked in warm water to soften and drained
Instructions
In a 6 quart slow cooker, stir in the rice and milk.
Cook, covered, until the rice is tender and the mixture has slightly thickened, 4 hours on high. Check to ensure the rice is tender.
Remove from heat and stir in the sugar, vanilla, cinnamon and raisins. Let meld 10 minutes before serving.
Notes
Use long-grain white rice for the best results in crock pot rice pudding. It has the perfect texture and absorbs the flavors beautifully.
Rinse the rice before adding it to the slow cooker to remove any excess starch and achieve a fluffier consistency.
For extra creaminess, substitute a portion of the milk with heavy cream or coconut milk. This adds a rich and luscious dimension to your rice pudding.
Don't forget to stir the rice pudding occasionally while it cooks to prevent sticking and ensure even distribution of ingredients.
Customize your rice pudding by adding your favorite mix-ins such as raisins, cinnamon, nutmeg, or chopped nuts. They add delightful flavors and textures to the dessert.
If you prefer a thicker pudding, leave the lid off during the last 30 minutes of cooking to allow the excess moisture to evaporate.
Allow the rice pudding to cool slightly before serving to let it thicken further and develop its flavors.
Leftover rice pudding can be refrigerated and enjoyed cold or reheated gently on the stovetop or in the microwave.