Easy Slow-Cooker Rice Pudding From Eleni Vonissakou

• 2/3 cup (140g) arborio rice
• 2/3 cup (140g) sugar
• 4 cups (950ml) fresh whole milk
• 1/4 teaspoon freshly grated orange zest, tightly packed
• 1/8 teaspoon kosher salt
• Powdered cinnamon, to serve

1. Combine the rice, sugar, milk, orange zest and salt in the slow cooker. Stir well and cook on low for 2 to 3 hours, or until the rice is soft and the milk has started to thicken. Stir well a couple of times during cooking.
2. The rice pudding will seem very runny with lots of creamy milk in the pot. As long as the rice is cooked and soft, the cooker should be turned off at this point. Continue to stir for a couple of minutes and then divide it into individual ramekins or little bowls. Chill in the refrigerator. The pudding will thicken when cold, but it's not supposed to set.
3. Serve with a generous sprinkling of cinnamon.

arborio rice, sugar, milk, freshly grated orange zest, kosher salt, powdered cinnamon

Taken from food52.com/recipes/81889-crockpot-rice-pudding (may not work)