Pour this 1 mixture over raw rice into a slow cooker for a warm winter treat that hits different

This slow cooker cinnamon raisin rice pudding is exactly the kind of cozy, low-effort dessert I crave on cold Midwestern nights. You literally stir together one simple mixture—whole milk, sugar, cinnamon, vanilla, and raisins—then pour it over raw short-grain rice in the slow cooker and walk away. A few hours later, you’ve got a warm, creamy, old-fashioned rice pudding that tastes like something your grandma might have made, but with weeknight-friendly ease. It’s perfect for using pantry staples and makes the house smell like a bakery while you catch up on work, laundry, or your favorite show.

Serve this rice pudding warm straight from the slow cooker with an extra sprinkle of cinnamon on top. It’s lovely with a dollop of whipped cream, a splash of extra cold milk, or a spoonful of vanilla yogurt for some tang. I like pairing it with hot coffee or chai tea for a cozy evening treat, or with fresh sliced bananas or berries to brighten things up. For brunch, set it out in the slow cooker on warm alongside eggs and fruit so everyone can scoop their own bowl when they’re ready.

1 cup uncooked short-grain white rice (such as Arborio or sushi rice)
4 cups whole milk
1/2 cup granulated sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
1/2 cup raisins
1/4 teaspoon kosher salt (optional but recommended)
1 tablespoon unsalted butter or neutral oil (for greasing the slow cooker, optional)