Here’s a creamy, comforting Slow Cooker Rice Pudding recipe—perfect for an easy, hands-off dessert.
🍚 Slow Cooker Rice Pudding
Serves: 6–8
Ingredients:
- 1 cup uncooked long-grain white rice
- 4 cups whole milk (or a mix of milk and cream for extra richness)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (plus extra for garnish)
- 1/4 tsp salt
- 1/2 cup raisins or other dried fruit (optional)
- 2 large eggs, beaten (optional, for richer pudding)
- 2 tbsp butter
Instructions:
- Prepare ingredients
- Rinse rice under cold water if desired to remove excess starch.
- Combine in slow cooker
- Add rice, milk, sugar, cinnamon, and salt to the slow cooker.
- Stir to combine.
- Cook
- Cover and cook on LOW for 3–4 hours, stirring occasionally.
- If using raisins, add them in the last hour.
- Optional: Add eggs for richness
- About 30 minutes before done, temper beaten eggs by slowly mixing a little hot rice mixture into the eggs, then stir eggs back into the slow cooker.
- Continue cooking until slightly thickened.
- Finish & serve
- Stir in butter and vanilla extract.
- Spoon into bowls, sprinkle with extra cinnamon, and serve warm.
- Can also be chilled for a few hours for a cold dessert.
✅ Tips
- Stirring occasionally prevents sticking at the edges.
- Use short-grain rice (like Arborio) for creamier texture.
- For a richer version, replace 1 cup of milk with heavy cream.
- Top with toasted nuts or fresh fruit for extra flavor.
If you want, I can also give a crockpot version with coconut milk and brown sugar that’s extra tropical and decadent.
