Ingredients:

  • 1 cup (190g) Uncooked Long-Grain White Rice
  • 1 tbsp Grass-fed Butter
  • 4 cups Whole Milk
  • 1/2 cup Full-fat Coconut Milk
  • 1/3 cup Pure Maple Syrup
  • 1 Whole Cinnamon Stick
  • 1 tsp Pure Vanilla Bean Paste
  • 1/4 tsp Fine Sea Salt
  • 1/2 tsp Freshly Grated Nutmeg
  • 1/2 cup Golden Raisins

Instructions:

  1. Liberally grease the interior of a 4-quart to 6-quart slow cooker with 1 tablespoon of butter or coconut oil to prevent scorching.
  2. Rinse the uncooked rice under cold water in a fine-mesh sieve until the water runs clear to remove excess surface starch.
  3. Add the rinsed rice, whole milk, coconut milk, maple syrup, sea salt, and the cinnamon stick to the greased pot.
  4. Whisk the mixture gently with a silicone spatula to ensure the maple syrup and liquids are fully incorporated.
  5. Cover and cook on Low for 3 hours, stirring once or twice during the process to ensure even hydration.
  6. Once the rice is tender, stir in the 1/2 cup Golden Raisins. Replace the lid and cook for the final 30 minutes. Cook until the rice is completely tender and the milk has thickened to a creamy glaze. Remove the cinnamon stick before serving. Stir in the vanilla bean paste, freshly grated nutmeg, and golden raisins before serving.