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Slow Cooker Rice Pudding

A creamy, comforting dessert made with rice, milk, sugar, and spices, perfect for cold evenings and family gatherings.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup uncooked long-grain white rice
  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream
  • 1/2 cup raisins (optional) Add for natural sweetness and texture.

Method
 

Preparation
  1. Lightly grease the inside of your slow cooker.
  2. Add the rice, milk, sugar, melted butter, vanilla, cinnamon, and salt to the slow cooker. Stir well to combine all ingredients.
Cooking
  1. Cover the slow cooker and cook on LOW for 4-5 hours, stirring once or twice during cooking for even thickening. Alternatively, cook on HIGH for 2 1/2-3 hours.
  2. During the final 20-30 minutes, stir in the heavy cream and add raisins if desired. The pudding will thicken as it cools.
Serving
  1. Spoon the warm pudding into bowls. It can also be refrigerated for a chilled dessert. Sprinkle with extra cinnamon before serving.

Notes

For a creamier pudding, use the LOW setting. Try adding spices like nutmeg or cardamom for unique flavors. Substitute whole milk with almond or coconut milk for a lighter version. Store leftovers in an airtight container in the refrigerator for 3-5 days.