Spray the inside of a 4 quart (4 L) slow cooker with cooking spray. Add milk, sugar and rice; stir until sugar dissolves. Cover and cook on LOW for 3½ to 4 hours or until rice is tender and pudding is slightly thickened, stirring after each hour.

In medium bowl, whisk egg yolks and ½ cup (125 mL) of the hot rice mixture. Slowly stir mixture into slow cooker. Stir in raisins, vanilla and salt. Cover and cook until creamy, about 15 minutes.

Serve hot or warm. Alternatively, transfer to a shallow baking dish; cover with plastic wrap and refrigerate until chilled, about 1 hour. Sprinkle each serving with cinnamon.

• 1 L 4 cups milk
• 125 ml 1/2 cup Arborio (short-grain italian) rice
• 125 ml 1/2 cup granulated sugar
• 3 ml 3 egg yolks
• 125 ml 1/2 cup raisins, dried cranberries, cherries or blueberries
• 5 1 tsp vanilla
• 1 ml 1/4 tsp salt
• 1 ml 1/4 tsp ground cinnamon