The rice pudding will thicken significantly as it cools.
To reheat, place the desired amount of pudding in a saucepan and add about 1/2 inch of milk. Cook over medium-low heat, stirring occasionally and adding more milk as needed, until warmed through and creamy.
7 cups whole milk, plus more as needed
2 cups long-grain white rice
3/4 cup granulated sugar
1/4 teaspoon fine salt
1 cup raisins (optional)
2 tablespoons packed light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
** soak the raisins in rum for an extra added kick!
Coat the insert of a 3-quart or larger slow cooker with a thin layer of butter. Add 6 cups of the milk, the rice, sugar, and salt and stir to combine.
Cover and cook on high until the rice is cooked through and the pudding is creamy, about 3 1/2 to 4 hours.
Stir in the remaining cup of milk, raisins (if using), brown sugar, cinnamon, and vanilla. Add additional milk as needed to reach the desired consistency. Serve immediately.