Ingredients:

  • cup Short-Grain or Arborio Rice (do not rinse)
  • cups Whole Milk
  • cup Heavy Cream
  • /2 cup Granulated Sugar
  • Large Egg (lightly whisked)
  • teaspoon Ground Cinnamon
  • teaspoons Vanilla Extract
  • /4 teaspoon Salt
  • tablespoon Unsalted Butter (optional garnish)

Instructions:

  1. Lightly grease the inside of the slow cooker pot with butter or non-stick spray.
  2. Add the rice, milk, heavy cream, sugar, ground cinnamon, and salt directly into the slow cooker insert.
  3. Stir all ingredients together thoroughly until the sugar is mostly dissolved.
  4. Place the lid on the slow cooker. Cook on LOW for 6–8 hours or on HIGH for 3–4 hours.
  5. Stir the mixture thoroughly at least every hour, particularly after the 2-hour mark, to prevent scorching.
  6. About 30 minutes before the estimated end of cooking time, gently whisk the single egg in a small bowl.
  7. Temper the egg by ladling about 1/2 cup of the hot rice mixture into the whisked egg, whisking constantly as you pour.
  8. Pour the tempered egg mixture back into the slow cooker and stir well to combine.
  9. Continue cooking on HIGH for the final 30 minutes (lid on), or until the pudding has thickened significantly and the rice is tender.
  10. Turn the slow cooker off. Stir in the vanilla extract and the optional tablespoon of butter for extra gloss. Let the pudding sit, covered, for 10–15 minutes before serving.