Eggs add an extra creaminess and richness to our classic rice pudding recipe. Cooked in your slow cooker, this delicious rice pudding couldn’t be any easier to make.
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.
Tip: Use leftover egg whites for making meringues; they can even be frozen.
Tip: Spoon rice pudding into containers and pack for breakfast or lunch along with fresh fruit.
Tip: If pudding is too thick, more milk can be added before serving.