Here’s a cozy, easy recipe for Slow Cooker Rice Pudding 🍚🥛 — creamy, comforting, and hands-off.
🍮 Slow Cooker Rice Pudding (Serves 6–8)
Ingredients
- 1 cup uncooked white rice (long-grain or medium-grain)
- 4 cups whole milk (or half milk, half cream for extra richness)
- ½ cup granulated sugar
- ½ tsp salt
- 1 tsp vanilla extract
- 1 tsp ground cinnamon (optional)
- ½ cup raisins or sultanas (optional)
- Optional toppings: ground nutmeg, whipped cream, caramel drizzle
Instructions
1️⃣ Prepare the Slow Cooker
- Spray or lightly butter the inside of a 4–6 quart slow cooker to prevent sticking.
2️⃣ Combine Ingredients
- Add rice, milk, sugar, and salt to the slow cooker.
- Stir to combine.
- Optional: Add raisins at this stage or after cooking if you prefer them plump but soft.
3️⃣ Cook
- Cover and cook on low for 2–3 hours, stirring occasionally if possible.
- The rice should be tender and the mixture thickened but still creamy.
4️⃣ Add Flavor
- Stir in vanilla extract and cinnamon.
- Taste and adjust sweetness if needed.
5️⃣ Serve
- Serve warm or chilled, sprinkled with extra cinnamon or nutmeg.
- Can be topped with whipped cream, caramel, or chopped nuts.
🔹 Tips & Variations
- Creamier texture: Stir in ¼ cup cream or evaporated milk near the end.
- Flavor twists: Add a strip of orange zest, a splash of bourbon, or coconut milk for tropical rice pudding.
- Storage: Keeps in the fridge for 3–4 days; reheat gently with a splash of milk to loosen.
- Vegan version: Use coconut milk or almond milk instead of dairy.
If you want, I can also give a slow cooker version with a “crusty top” finish that mimics baked rice pudding texture without using an oven.
Do you want me to give that version?
