Ingredients:

  • 1 cup medium-grain white rice, rinsed
  • 4 cups whole milk
  • 14 oz sweetened condensed milk
  • 0.5 cup heavy cream
  • 0.25 tsp fine sea salt
  • 1 tbsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 cup golden raisins
  • 2 tbsp unsalted butter, cubed

Instructions:

  1. Rinse the medium-grain rice under cold water using a fine-mesh strainer until the water runs clear to remove excess surface starch.
  2. Grease the interior of a 6-quart slow cooker with butter or non-stick spray to prevent sticking.
  3. Add the rinsed rice, whole milk, sweetened condensed milk, sea salt, ground cinnamon, and ground nutmeg to the slow cooker. Stir thoroughly to ensure the condensed milk is fully incorporated.
  4. Drop the cubes of unsalted butter on top of the liquid mixture to create a fat barrier.
  5. Cover and cook on HIGH for 3 to 3.5 hours, or until the rice is tender and the liquid has thickened to a pudding consistency.
  6. Stir in the vanilla extract and golden raisins during the last 10 minutes of cooking. Let stand for 15 minutes before serving to thicken further.