Rinse the rice: Place the rice in a fine-mesh strainer and rinse under cool water until the water runs mostly clear. This helps prevent gumminess and keeps the pudding creamy, not gluey.

Grease the slow cooker: Lightly coat the insert with butter or cooking spray. This reduces sticking and makes cleanup easier.

Combine the base: Add the rinsed rice, whole milk, cream, sugar, cinnamon, nutmeg, and salt to the slow cooker. Stir well to distribute the rice evenly.

Cook low and slow: Cover and cook on Low for 2 1/2 to 3 1/2 hours. Stir every 45–60 minutes if you can. The mixture will look thin at first and thicken as the rice releases starch.

Check doneness: When the rice is tender and the mixture is creamy but still a bit loose, it’s ready for the next step. It will continue to thicken as it cools.

Temper the eggs: In a small bowl, whisk the beaten eggs. Ladle in 1/2 cup of hot pudding, whisking constantly. Repeat with another 1/2 cup to gently warm the eggs. This prevents scrambling.

Finish the pudding: Stir the tempered eggs back into the slow cooker. Add the vanilla, butter, citrus zest (if using), and raisins. Cook on Low for another 10–15 minutes, stirring a couple of times, until glossy and slightly thicker.

Adjust to taste: Taste and add a pinch more salt or a splash more vanilla if needed. If it’s too thick, stir in a little warm milk to loosen.

Serve: Spoon into bowls. Dust with cinnamon or nutmeg. Enjoy warm, or let it cool and chill for a thicker, scoopable pudding.