Ingredients:

  • 1 cup (200g) short-grain white rice or Arborio rice
  • 4 cups (950ml) whole milk
  • 1 can (14 oz / 395g) sweetened condensed milk
  • 1 cup (240ml) evaporated milk
  • 1/2 tsp (3g) sea salt
  • 1 tbsp (15ml) pure vanilla extract
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (0.5g) ground nutmeg
  • 1/2 cup (75g) raisins
  • 2 tbsp (28g) unsalted butter

Instructions:

  1. Lightly grease the interior of a 6-quart slow cooker with butter or non-stick spray. Add the uncooked rice, whole milk, evaporated milk, and sweetened condensed milk. Whisk gently until the condensed milk is fully incorporated.
  2. Stir in the ground cinnamon, ground nutmeg, sea salt, and raisins. Place the butter cubes on top of the liquid mixture.
  3. Cover and cook on Low for 3 hours. Around the 2-hour mark, stir once to ensure even cooking.
  4. Once the rice is tender and the mixture has thickened, turn off the heat and stir in the pure vanilla extract. Let sit for 15-20 minutes before serving to allow the pudding to set.