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Pour the rice, milk and sugar into your slow cooker (spray with cooking spray) and cover and cook for 3.5 to 4 hours. Each hour give the rice a stir and cook until the rice is a bit mushy.
When that’s done, whisk the eggs together with a ½ cup of the hot rice mixture. This is called tempering the eggs.
Then slowly mix this back into the slow cooker rice mixture. You need to be careful here, since we don’t want scrambled eggs in our old fashioned rice pudding!
Then you can add the raisins (or if you choose dried cranberries, cherries or blueberries!), vanilla, cinnamon.