Here’s a simple and creamy Slow Cooker Rice Pudding recipe 🍚🥛 — perfect for hands-off cooking and comforting dessert.
🍮 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 richer texture)
- ½ cup granulated sugar
- ½ tsp salt
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional)
- ½ cup raisins or sultanas (optional)
- Optional toppings: ground nutmeg, caramel, whipped cream, or chopped nuts
Instructions
1️⃣ Prepare the Slow Cooker
- Lightly grease 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 now or later if you prefer plumper raisins.
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 near the end of cooking.
- Taste and adjust sweetness if needed.
5️⃣ Serve
- Serve warm or chilled.
- Optional: sprinkle with nutmeg, drizzle caramel, or top with whipped cream.
🔹 Tips & Variations
- Creamier texture: Stir in ¼ cup cream or evaporated milk at the end.
- Flavor twists: Add orange zest, a splash of bourbon, or use coconut milk for tropical variation.
- 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 milk.
💡 Extra Idea: For a “baked top” effect like traditional rice pudding, transfer the cooked pudding to an oven-safe dish, sprinkle with cinnamon or sugar, and broil for 2–3 minutes until lightly browned.
