This slow-cooked pudding builds its comfort straight from the rice itself, simmered low and slow until every grain turns tender and creamy. Vanilla, cinnamon, and a whisper of nutmeg warm the whole pot, while a pinch of salt keeps the sweetness balanced instead of cloying. Tempering the eggs into the hot mixture is what gives this pudding its signature silky, custard-like set — no shortcuts, just a slow whisk and patience. Once it's thickened and glossy enough to coat the back of a spoon, it's ready for a cold chill or a warm bowl straight away. Finish it with a dusting of cinnamon and a scatter of raisins for that classic old-fashioned touch. It's an easy, hands-off dessert to keep on repeat, and it fits neatly into a lactose free routine.
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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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