Slow Cooker Rice Pudding Recipe
If you have a soft spot for comforting desserts that feel like a warm hug, you’re going to adore this Slow Cooker Rice Pudding Recipe. It’s the perfect creamy treat where tender, melt-in-your-mouth rice meets rich whole milk and cream, gently spiced with cinnamon and vanilla. The slow cooker does all the magic, turning simple pantry staples into a luscious, dreamy pudding with minimal fuss. Whether served warm or chilled, this dish is a timeless favorite that’s sweet, cozy, and absolutely irresistible.
Ingredients You’ll Need
The beauty of this Slow Cooker Rice Pudding Recipe lies in its simplicity. Each ingredient plays a crucial role, whether it’s the creamy texture from the milk and cream or the sweetness and spice that make every bite sing.
- ¾ cup uncooked short-grain white rice: Use short-grain for that classic creamy, thick pudding texture that holds together beautifully.
- 4 cups whole milk: The foundation of creaminess, whole milk adds richness without overpowering the rice’s subtle flavor.
- 1 cup heavy cream: Perfect for extra indulgence and that silky mouthfeel that makes this dessert so memorable.
- ½ cup granulated sugar: Just enough sweetness to balance the cream and spices without becoming cloying.
- 1 teaspoon vanilla extract: Adds warm, fragrant notes that elevate the entire pudding experience.
- ½ teaspoon ground cinnamon: Injects a cozy, familiar spice that complements the creamy texture.
- ¼ teaspoon salt: Enhances the flavors and prevents the pudding from tasting flat.
- ½ cup raisins (optional): For bursts of sweetness and a lovely texture contrast.
- Ground nutmeg for garnish (optional): A fragrant finishing touch that adds visual appeal and subtle spice.
How to Make Slow Cooker Rice Pudding Recipe
Step 1: Prepare Your Slow Cooker
Begin by lightly greasing the inside of your slow cooker with butter or a nonstick spray. This small step helps prevent the rice pudding from sticking and makes cleanup easier, so don’t skip it!
Step 2: Combine Core Ingredients
Add the uncooked rice, whole milk, heavy cream, granulated sugar, cinnamon, and salt directly into the slow cooker. Give everything a good stir to evenly distribute the sugar and spices so each bite tastes just right.
Step 3: Slow Cook to Perfection
Cover the slow cooker and set it to cook on low for 2 ½ to 3 hours. During this time, stir once or twice to prevent any rice from sticking to the bottom. You’ll notice the rice becoming tender and the mixture thickening into that classic pudding consistency.
Step 4: Add Final Flavor Boosters
About 15 minutes before your Slow Cooker Rice Pudding Recipe finishes cooking, stir in the vanilla extract and raisins if you’re using them. This step ensures the vanilla’s aroma stays vibrant and the raisins soften just enough to be perfectly plump and sweet.
Step 5: Cool and Serve
Once cooking is complete, the pudding will continue to thicken as it cools. You can enjoy it warm straight from the slow cooker or chill it in the fridge for a few hours if you prefer a refreshing, cold dessert.
How to Serve Slow Cooker Rice Pudding Recipe
Garnishes
A simple sprinkle of ground nutmeg right before serving adds a lovely aromatic note and a touch of elegance to your pudding. You can also try topping with a dollop of whipped cream or a few toasted nuts for an extra special crunch.
Side Dishes
While the pudding is rich and satisfying enough to stand on its own, consider pairing it with fresh fruit like sliced strawberries or a drizzle of berry compote to add brightness and balance. A small cup of black coffee or chai tea also complements its creamy sweetness beautifully.
Creative Ways to Present
For a charming presentation, serve the Slow Cooker Rice Pudding Recipe in individual glass jars or small bowls layered with cinnamon sticks or a sprinkle of cocoa powder on top. You can even swirl in a spoonful of caramel or chocolate sauce for a decadent twist that guests will love.
Make Ahead and Storage
Storing Leftovers
Place your leftover rice pudding in an airtight container and store it in the refrigerator for up to four days. It’s perfectly fine eaten cold as a snack or dessert, and the flavors often deepen overnight, making it even tastier the next day.
Freezing
If you want to keep your pudding longer, freeze it in sealed portions. Keep in mind that the texture may change slightly once thawed due to the creaminess, but reheating gently will restore it nicely.
Reheating
Reheat your portions on the stovetop over low heat or in the microwave, stirring frequently to avoid burning. Add a splash of milk or cream to loosen the texture if it feels too thick after cooling. Warm pudding tastes just like fresh from the slow cooker!
FAQs
Can I use another type of rice for this recipe?
Short-grain or arborio rice is best for a creamy texture, but if you only have long-grain rice, it can still work—just expect a less creamy, firmer pudding. Adjust cooking time slightly and keep a close eye on consistency.
Is it possible to make this dairy-free?
Absolutely! Swap the whole milk and heavy cream for coconut milk and a plant-based cream alternative. The pudding will take on a subtle coconut flavor, creating a delicious dairy-free twist.
How sweet is this Slow Cooker Rice Pudding Recipe?
The recipe uses ½ cup of sugar, which provides a balanced sweetness. Feel free to adjust the amount to your taste, keeping in mind the raisins will add natural sweetness if you include them.
Can I add other mix-ins besides raisins?
Definitely! Try chopped dried apricots, toasted nuts, or even a handful of fresh berries stirred in at the end of cooking to customize your pudding and add exciting textures and flavors.
What’s the best way to prevent the pudding from sticking?
Lightly greasing your slow cooker and stirring the pudding once or twice during cooking are key. This prevents the rice from settling and scorching on the bottom and ensures smooth, even cooking.
Final Thoughts
Trust me, once you try this Slow Cooker Rice Pudding Recipe, it will become one of those go-to desserts you turn to when you want comfort without fuss. It’s creamy, rich, gently spiced, and the slow cooker does most of the work for you. Whether you serve it warm or chilled, it’s a cozy classic that feels like a sweet celebration in every bite. So go ahead, gather your ingredients, and make your kitchen smell like a warm bakery with this effortlessly delightful treat.
Print
Slow Cooker Rice Pudding Recipe
- Total Time: 3 hours 5 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A rich and creamy slow cooker rice pudding made with short-grain white rice, whole milk, and heavy cream, gently cooked to perfection with warm cinnamon, sweet raisins, and a touch of vanilla. This comforting dessert is easy to prepare and can be served warm or chilled, making it a perfect sweet treat any time of year.
Ingredients
Rice Pudding Ingredients
- ¾ cup uncooked short-grain white rice
- 4 cups whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup raisins (optional)
- Ground nutmeg for garnish (optional)
Instructions
- Prepare Slow Cooker: Lightly grease the inside of your slow cooker with butter or nonstick spray to prevent sticking and ensure easy cleanup.
- Combine Ingredients: Add the uncooked rice, whole milk, heavy cream, granulated sugar, ground cinnamon, and salt into the slow cooker. Stir everything well to combine all the ingredients evenly.
- Cook the Pudding: Cover and cook the mixture on the low setting for 2 ½ to 3 hours. Stir once or twice during the cooking process to prevent the rice from sticking to the edges and to promote even cooking. Cook until the rice is tender and the pudding has thickened to your desired consistency.
- Add Flavorings and Raisins: During the last 15 minutes of cooking, stir in the vanilla extract and raisins if using. This will infuse the pudding with flavor and soften the raisins perfectly.
- Serve: Once the cooking is complete, the pudding will continue to thicken as it cools. Serve the rice pudding warm or chilled, and sprinkle with ground nutmeg if desired to add a subtle warm spice note.
Notes
- Use arborio or short-grain rice to achieve a creamier texture, as these varieties absorb more liquid.
- For a dairy-free version, substitute whole milk and heavy cream with coconut milk and plant-based cream alternatives.
- Leftover rice pudding can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat leftovers gently on the stovetop or enjoy chilled straight from the fridge.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
