Instructions
Lightly grease the slow cooker, then add the rice, milk, cream, sugar, salt, cinnamon, and optional nutmeg. Stir well.
Cover and cook on LOW for 3–4 hours, stirring once or twice if convenient. Begin checking around 3 hours; the rice should be completely tender while the pudding should still look creamy and slightly loose.
Once cooked, stir in the vanilla and butter. Add raisins if desired.
Leave uncovered for 10–15 minutes before serving. The pudding will continue to thicken considerably as it cools. If it becomes too thick, simply stir in a splash of warm milk.
Serve warm or chilled with extra cinnamon, nuts, whipped cream, brown sugar, or caramel sauce.
Tips for the Creamiest Result
Don’t wait for the pudding to become extremely thick inside the slow cooker. Rice continues absorbing liquid after cooking, so stopping while it’s still slightly loose produces a much creamier final texture.
Whole milk and heavy cream provide the richest consistency, although the cream can be replaced with additional whole milk for a lighter version. Medium-grain white rice can also be used for an even creamier texture.
Leftovers should be refrigerated in an airtight container. Because chilled rice pudding becomes considerably thicker, stir in a little milk before serving or reheating.