Slow Cooker Rice Pudding Recipe

Introduction

Slow Cooker Rice Pudding is a comforting and creamy dessert that’s effortless to make. This recipe uses simple ingredients and a slow cooker to create a rich, tender pudding with minimal hands-on time. It’s a perfect treat for any occasion.

Ingredients

• ¾ cup uncooked white rice (short-grain or medium-grain works best)
• 4 cups whole milk
• 1 cup heavy cream
• ½ cup granulated sugar
• ¼ tsp salt
• 2 tsp pure vanilla extract
• 1 tsp ground cinnamon (optional)
• ½ cup raisins (optional)
• 1 tbsp butter

Instructions

1. Step 1: Lightly grease the inside of your slow cooker with butter to prevent sticking.
2. Step 2: Add the rice, whole milk, heavy cream, sugar, and salt to the slow cooker. Stir gently to combine all the ingredients.
3. Step 3: Cover and cook on HIGH for 2–3 hours or on LOW for 4–5 hours, depending on your slow cooker and timing preferences.
4. Step 4: Stir the mixture every 45–60 minutes if possible to prevent sticking and to help the rice cook evenly.
5. Step 5: Once the rice is tender and the pudding has thickened, stir in the vanilla extract.
6. Step 6: If using, add the cinnamon and raisins, and stir to combine.
7. Step 7: If the pudding becomes too thick, stir in a splash of warm milk until you reach your desired consistency.
8. Step 8: Let the pudding sit uncovered for about 10 minutes before serving. It will thicken slightly as it cools.

Tips & Variations

• Use short-grain or medium-grain rice for the creamiest texture; long-grain rice won’t absorb liquid as well.
• For a dairy-free version, substitute coconut milk or almond milk for the whole milk and heavy cream.
• Add a pinch of nutmeg or lemon zest for extra flavor.
• Stir in chopped nuts or shredded coconut for added texture.
• If you prefer no raisins, dried cranberries or chopped dates work well as alternatives.

Storage

Store leftover rice pudding in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk to loosen the texture as it warms.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick-cooking rice instead of regular rice?

It’s best to use short- or medium-grain regular rice. Quick-cooking rice may become overly mushy and lose texture during the long slow cooking time.

Why does my rice pudding sometimes turn out too thick?

The pudding thickens as it cools due to the starches in the rice. You can stir in a little warm milk before serving to loosen it to your preferred consistency.

Slow Cooker Rice Pudding Recipe

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★★★★★

4.5 from 52 reviews

• Author: Charlotte
• Total Time: 2 hours 10 minutes to 5 hours 10 minutes
• Yield: 6 servings 1x

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Description

This Slow Cooker Rice Pudding recipe delivers a creamy, comforting dessert that’s easy to prepare with minimal effort. Made with short or medium-grain rice, rich whole milk, heavy cream, and sweetened with sugar, it cooks slowly to achieve a luscious texture. Optional cinnamon and raisins add warmth and sweetness, making it a perfect cozy treat.

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Ingredients

Scale 1x2x3x

Base Ingredients

• ¾ cup uncooked white rice (short-grain or medium-grain)
• 4 cups whole milk
• 1 cup heavy cream
• ½ cup granulated sugar
• ¼ tsp salt

Flavor Additions

• 2 tsp pure vanilla extract
• 1 tsp ground cinnamon (optional)
• ½ cup raisins (optional)
• 1 tbsp butter (for greasing slow cooker)

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Instructions

1. Prepare the Slow Cooker: Lightly grease the inside of your slow cooker with 1 tablespoon of butter to prevent the rice pudding from sticking during cooking.
2. Combine Ingredients: In the slow cooker, add ¾ cup uncooked white rice, 4 cups whole milk, 1 cup heavy cream, ½ cup granulated sugar, and ¼ teaspoon salt. Stir gently to evenly combine all ingredients.
3. Cook: Cover the slow cooker and cook the mixture on HIGH heat for 2 to 3 hours or on LOW heat for 4 to 5 hours. If possible, stir the pudding every 45 to 60 minutes to prevent sticking and ensure even cooking.
4. Finish the Pudding: Once the rice is tender and the mixture has thickened to a creamy consistency, stir in 2 teaspoons of pure vanilla extract. Add 1 teaspoon ground cinnamon and ½ cup raisins if desired. If the pudding becomes too thick, stir in a splash of warm milk to adjust the consistency.
5. Rest Before Serving: Let the pudding sit uncovered for about 10 minutes to allow it to thicken slightly as it cools. Serve warm or chilled according to your preference.

Notes

• Use short-grain or medium-grain rice for the creamiest texture; long-grain rice will not work as well.
• Stirring occasionally during cooking helps prevent the rice from sticking to the slow cooker and promotes even cooking.
• Adjust the thickness by adding milk after cooking if the pudding is too thick for your liking.
• This pudding can be served warm or chilled; chilling will cause it to thicken further.
• For a dairy-free option, substitute milk and cream with coconut milk, but expect a different flavor profile.

• Prep Time: 10 minutes
• Cook Time: 2 to 5 hours (depending on heat setting)
• Category: Dessert
• Method: Slow Cooking
• Cuisine: American

Keywords: slow cooker rice pudding, creamy rice dessert, easy rice pudding, homemade rice pudding, slow cooker dessert