Here’s a simple and delicious slow cooker rice pudding recipe that’s creamy, comforting, and easy to make.
Ingredients (serves 4–6)
- 1 cup uncooked white rice (long-grain or jasmine)
- 4 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (plus extra for garnish)
- ¼ teaspoon salt
- Optional: ½ cup raisins or sultanas
Instructions
- Prepare the slow cooker
Lightly grease the inside of a 4–6 quart slow cooker with butter or non-stick spray. - Mix the ingredients
In a large bowl, whisk together eggs, sugar, milk, cream, vanilla, cinnamon, and salt. Stir in the rice and raisins if using. - Cook the pudding
Pour the mixture into the slow cooker. Cover and cook on low for 3–4 hours, stirring occasionally (especially after the first 2 hours) to prevent the rice from sticking or clumping. - Check consistency
The pudding is done when the rice is tender and the mixture has thickened. If you prefer thicker pudding, you can cook another 20–30 minutes. - Serve
Spoon into bowls, sprinkle with extra cinnamon, and serve warm. It can also be chilled and served cold—the texture will be creamier once chilled.
Tips
- For a richer flavor, add a split vanilla bean while cooking, then remove before serving.
- Substitute milk: Use almond, oat, or coconut milk for a dairy-free version (adjust sugar to taste).
- Storage: Keep leftovers in an airtight container in the fridge for up to 3–4 days.
If you want, I can also give you a quick version for a 1-hour slow cooker rice pudding that’s just as creamy. Do you want me to do that?
