🍚 Slow Cooker Rice Pudding
Rice pudding is a creamy, comforting dessert made from rice, milk, sugar, and flavorings. Using a slow cooker makes it hands-off, allowing the pudding to cook slowly and develop rich, creamy texture without constant stirring.
🛒 Ingredients (Serves 4–6)
- 1 cup uncooked white rice (medium or short grain works best)
- 4 cups milk (dairy or plant-based)
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional)
- ¼ tsp salt
- ½ cup raisins or sultanas (optional)
- 2 eggs, lightly beaten (optional, for extra creaminess)
👩🍳 Instructions
- Combine ingredients – In a slow cooker, mix rice, milk, sugar, cinnamon, salt, and raisins.
- Cook – Cover and cook on low for 2–3 hours, stirring occasionally. Rice should be tender and the mixture creamy.
- Add eggs (optional) – If using, temper the eggs with a few tablespoons of hot pudding, then stir them back in. Cook 10–15 minutes more until thickened.
- Add vanilla – Stir in vanilla extract just before serving.
- Serve – Hot, warm, or chilled. Sprinkle with extra cinnamon or nutmeg if desired.
💡 Tips
- Use short-grain rice for creamier texture; long-grain rice can be a bit less creamy.
- For richer flavor, replace part of the milk with cream or coconut milk.
- Add zest of lemon or orange for a citrusy twist.
- Slow cooker times vary; check after 2 hours to prevent sticking or burning.
If you want, I can provide a coconut milk and cardamom version of slow cooker rice pudding for a slightly exotic twist.
