Here’s a creamy, easy Slow Cooker Rice Pudding recipe—perfect for a hands-off dessert that’s rich and comforting.
🍚 Slow Cooker Rice Pudding
Serves: 6–8
Ingredients:
- 1 cup uncooked long-grain white rice
- 4 cups whole milk (or 3 cups milk + 1 cup cream for 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 creamier pudding)
- 2 tbsp butter
Instructions:
- Prepare ingredients
- Rinse the rice under cold water to remove excess starch (optional).
- 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 during the last hour.
- Optional: Add eggs
- For a richer, custard-like pudding, temper beaten eggs by adding a small amount of hot rice mixture to them, then stir back into the slow cooker.
- Cook another 20–30 minutes until thickened.
- Finish
- Stir in butter and vanilla extract.
- Sprinkle with extra cinnamon if desired.
- Serve warm, or chill for a cold dessert.
✅ Tips
- Stir occasionally to prevent sticking to the edges.
- Short-grain rice (like Arborio) makes it creamier.
- For a tropical twist, use coconut milk instead of part of the milk.
- Add a splash of nutmeg or a handful of toasted nuts for extra flavor.
If you want, I can give a crockpot version with brown sugar and coconut milk that’s richer and slightly caramelized—almost like a restaurant-style dessert.
