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

Lightly grease the inside of your slow cooker crock with the butter or oil to help prevent sticking and make cleanup easier.

Spread the uncooked short-grain rice evenly over the bottom of the slow cooker in a single layer. Do not rinse the rice—the starch helps the pudding turn creamy.

In a large mixing bowl or large measuring jug, whisk together the whole milk, granulated sugar, ground cinnamon, vanilla extract, raisins, and salt (if using) until the sugar is mostly dissolved and the cinnamon is well distributed.

Carefully pour this 1 mixture of milk, sugar, cinnamon, vanilla, and raisins evenly over the raw rice in the slow cooker, making sure all of the rice is submerged in the liquid.

Give the rice and milk mixture a very gentle stir just to loosen any rice that might be clumped, but avoid scraping the bottom too aggressively.

Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 1/2 hours, or until the rice is very tender and the mixture is thickened and creamy. Begin checking around the 2 1/2-hour mark, as slow cookers can vary.

Once the rice is tender, stir the pudding well. It will look a bit loose right after stirring but will thicken as it cools. If it seems too thick, stir in an extra splash of milk until it reaches your preferred consistency.

Turn the slow cooker to WARM and let the rice pudding sit for 10 to 15 minutes before serving, or cool slightly with the lid off if you prefer it less hot. Serve warm with an extra sprinkle of cinnamon on top, if desired.

Refrigerate any leftovers in an airtight container for up to 3 to 4 days. The pudding will thicken in the fridge; stir in a little cold milk when reheating to loosen it back up.