Author: Maurice Ruckman

Ingredients

• 1 cup uncooked long-grain white rice (e.g., Jasmine or Basmati)
• 4 cups milk (whole milk works best for creaminess)
• 1 cup heavy cream (or use more milk for a lighter version)
• 1/2 cup granulated sugar (adjust to taste)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 teaspoon salt
• 1/2 cup raisins (optional)
• Butter or non-stick spray (for greasing the crockpot)

Instructions

1. Prepare the crockpot: Grease the inside of the crockpot lightly with butter or non-stick spray to prevent sticking.
2. Combine ingredients: In the crockpot, add the rice, milk, cream, sugar, vanilla extract, cinnamon, salt, and raisins (if using). Stir everything together.
3. Cook: Cover the crockpot and set it to low heat. Cook for 2-3 hours, stirring occasionally to prevent the rice from clumping or sticking to the sides.
4. Check consistency: After 2 hours, check the consistency. The pudding should be thick and creamy. If it’s too thick, stir in a little more milk until the desired consistency is reached.
5. Serve: Once the rice pudding is done, turn off the crockpot and let it cool slightly. Serve warm or chilled, garnished with a sprinkle of cinnamon or a dollop of whipped cream, if desired.