Here’s a simple and creamy Slow Cooker Rice Pudding recipe—perfect for an easy, hands-off dessert.
🍚 Slow Cooker Rice Pudding
Ingredients (serves 4–6)
- 1 cup uncooked white rice (long-grain or medium-grain)
- 4 cups milk (whole milk gives creamier results)
- ½ cup sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional)
- ¼ tsp salt
- ½ cup raisins (optional)
- 2 eggs, lightly beaten (optional, for richer pudding)
Instructions
- Combine ingredients
- In the slow cooker, combine rice, milk, sugar, vanilla, salt, and raisins if using.
- Stir well.
- Cook
- Cover and cook on low for 3–4 hours, stirring occasionally to prevent sticking.
- The rice should be tender and the mixture thick and creamy.
- Add eggs (optional)
- About 30 minutes before finishing, slowly stir in beaten eggs for a richer, custard-like texture.
- Continue cooking until fully incorporated and thickened.
- Finish & Serve
- Stir in cinnamon if desired.
- Serve warm or chilled.
- Top with a sprinkle of cinnamon, nutmeg, or chopped nuts if you like.
💡 Tips
- Use short-grain rice for a creamier texture.
- For a dairy-free version, substitute coconut milk or almond milk.
- If the pudding is too thick, stir in a little extra milk before serving.
If you want, I can also give a 5-ingredient shortcut slow cooker rice pudding that’s ready in under 2 hours for quick weeknight dessert.
