This slow-cooked rice pudding is pure comfort food, with tender long-grain rice simmering low and slow in a rich, sweetened milk base until it turns thick and spoonable. A touch of vanilla, warm cinnamon, and a whisper of nutmeg give it that cozy, custardy flavor, while a gentle egg-tempering step at the end creates that classic silky, set texture. It's a low-effort dish since the crockpot does most of the work ā just a stir here and there while it transforms into something creamy and deeply satisfying. Serve it warm straight from the pot, or chill it down for a firmer, custard-like scoop with a dusting of cinnamon and a few raisins on top. This is a genuinely solid pick for a gluten free kitchen, easy to make ahead and keep on hand for whenever a craving for something sweet and spoonable hits.
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Add the rice, whole milk, sweetened condensed milk, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt to the slow cooker. Whisk to combine.
Cover and cook on LOW for 3 hours, stirring once halfway through, until the rice is tender and has absorbed most of the liquid.
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