Recipe: Slow Cooker Cinnamon-Raisin Rice Pudding

SLOW COOKER CINNAMON-RAISIN RICE PUDDING

2 cups uncooked converted long-grain white rice (such as Uncle Ben's)
3/4 cup granulated sugar
1/2 to 3/4 cup raisins
5 1/4 cups whole milk, divided use (do not use low or nonfat)
2 teaspoons ground cinnamon
3/4 teaspoon grated nutmeg
2 teaspoons vanilla

Place rice in a 4-quart electric slow cooker. Mix in sugar and raisins.

In a microwave-safe bowl in a microwave oven or in a small saucepan on top of stove, heat 4 1/2 cups milk until just boiling. Whisk in cinnamon and nutmeg. Pour over rice in slow cooker and mix well.

Cover crock pot and cook, stirring once or twice, on the LOW heat setting for 2 1/2 to 3 hours or on the HIGH heat setting for about 1 1/2 hours, until the liquid is absorbed and the rice is tender but not mushy.

Stir in vanilla and remaining 3/4 cup milk. Serve warm or chilled. Refrigerate any leftovers.

VARIATION:

FOR DRIED CHERRY AND ORANGE RICE PUDDING:
Use the grated zest of 1 large orange instead of the cinnamon and nutmeg, and substitute 1/3 cup pitted dried tart cherries for the raisins.

Makes 8 to 10 servings
Adapted from source: Slow and Easy: Fast-Fix Recipes for Your Electric Slow Cooker by Natalie Haughton