Combine rice, water, milk, salt and dried fruit in your slow cooker. Turn heat to low and cook for about three hours, or until most of the liquid is absorbed and the rice is creamy.
Stir in the nuts and serve as desired with toppings. Ideas include: Additional milk; a drizzle of honey, agave or maple syrup; a sprinkle of cinnamon; additional chopped nuts.
If making ahead for the rest of the week, store in the fridge in an airtight container. When ready to eat, simply add a splash of milk and reheat in the microwave for about 2 minutes, stirring once.