🍚 Slow Cooker Rice Pudding (Creamy & Comforting)
An easy, hands-off dessert that turns simple pantry ingredients into rich, creamy rice pudding with minimal effort.
🛒 Ingredients (Serves 6–8)
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¾ cup uncooked white rice (short-grain or Arborio works best)
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3 cups whole milk
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1 cup heavy cream
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½ cup granulated sugar
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¼ tsp salt
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1 tsp vanilla extract
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½ tsp ground cinnamon (optional)
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2 tbsp butter
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½ cup raisins (optional)
🔥 Instructions
1️⃣ Prep the Slow Cooker
Lightly grease the inside with butter or cooking spray to prevent sticking.
2️⃣ Add Ingredients
Add rice, milk, cream, sugar, salt, cinnamon (if using), and butter. Stir well.
3️⃣ Cook
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Cover and cook on LOW for 2½–3 hours
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Stir every 45–60 minutes if possible (this helps prevent clumping).
Rice pudding is ready when:
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Rice is tender
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Mixture is thick and creamy
4️⃣ Finish
Stir in vanilla and raisins during the last 20–30 minutes of cooking.
5️⃣ Rest & Serve
Let sit uncovered for 10–15 minutes to thicken more.
Serve warm or chilled.
🍓 Optional Toppings
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Fresh berries
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Toasted coconut
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Nutmeg sprinkle
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Caramel drizzle
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Chopped nuts
❓ Frequently Asked Questions (Q&A)
Q1: Can I use brown rice?
Yes, but increase cooking time to 3½–4 hours and expect a slightly chewier texture.
Q2: Can I make it dairy-free?
Yes! Replace milk and cream with full-fat coconut milk or almond milk. Coconut milk gives the creamiest texture.
Q3: Why is my rice pudding too thin?
It thickens as it cools. If still thin:
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Cook 20–30 minutes longer uncovered
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Or stir in 1–2 tbsp cornstarch slurry (1 tbsp cornstarch + 1 tbsp water)
Q4: Why did it get too thick?
Stir in warm milk 2–4 tbsp at a time until desired consistency.
Q5: Can I double the recipe?
Yes, as long as your slow cooker is large enough (at least 6-quart). Cooking time may increase slightly.
Q6: How do I store leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat gently with a splash of milk.
Q7: Can I freeze rice pudding?
You can, but texture may change slightly. Stir well after thawing and add milk if needed.
