Soaking the raisins in rum allows them to absorb the flavor and plump up before you stir them into the pudding.
Combine raisins and rum. Cover and set aside.
Combine evaporated milk and 1 1/2 cups water in a medium saucepan. Bring to a simmer over medium heat. Add sugar, stirring to dissolve. Remove from heat.
Pour milk mixture into a 3-quart electric slow cooker. Stir in rice and salt. Cover and cook on LOW for 4 hours or just until pudding is set in center, stirring after 1 hour and again after 3 hours.
Stir in raisin mixture and nutmeg; let stand, uncovered, 10 minutes. Serve warm.
Cooking Light Slow Cooker Tonight
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