Step 1

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.

Step 2

When that’s done, whisk the eggs together with a ½ cup of the hot rice mixture.  This is called tempering the eggs.

Step 3

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!

Step 4

Then you can add the raisins (or if you choose dried cranberries, cherries or blueberries!), vanilla, cinnamon.