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

For extra richness, swap 1 cup of the whole milk for half-and-half or a can of evaporated milk. If you like a stronger cinnamon flavor, add up to 1 1/2 teaspoons total or tuck a cinnamon stick into the slow cooker and remove it before serving. You can change up the raisins by using golden raisins, dried cranberries, or chopped dried apricots. For a less sweet version (great for breakfast), reduce the sugar to 1/3 cup and serve with honey or maple syrup at the table so everyone can sweeten their own bowl. To make it a bit more indulgent, stir in 1 to 2 tablespoons of butter at the end for a silkier finish. If you need it dairy-free, use a rich, full-fat non-dairy milk like canned coconut milk mixed with almond or oat milk, and keep in mind it may thicken a bit differently—check a little earlier and adjust cook time as needed. For meal prep, you can assemble the dry ingredients (rice, sugar, cinnamon, raisins, and salt) in a container the night before; in the morning, just pour them into the slow cooker, add the milk and vanilla, whisk, and cook. Leftovers reheat well in the microwave with a splash of milk, making this a handy make-ahead breakfast as well as a dessert.