Slow Cooker Rice Pudding

Here’s a cozy Slow Cooker Rice Pudding recipe — creamy, comforting, and perfect for a make-ahead dessert or breakfast treat.

Slow Cooker Rice Pudding

Ingredients:

• 1 cup uncooked medium-grain white rice (Arborio works best for creaminess)

• 4 cups whole milk

• 1 cup heavy cream (or evaporated milk for a lighter option)

• ½ cup granulated sugar

• 1 tsp vanilla extract

• ½ tsp ground cinnamon (optional)

• ¼ tsp ground nutmeg (optional)

• Pinch of salt

• ½ cup raisins (optional)

For Serving (optional):

• Extra cinnamon for dusting

• Whipped cream or a drizzle of honey

• Fresh berries or stewed fruit

Instructions:

1. Prepare the slow cooker: Lightly grease the inside with butter or non-stick spray to prevent sticking.

2. Combine ingredients: Add rice, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt to the slow cooker. Stir well.

3. Cook: Cover and cook on LOW for 3–4 hours, stirring occasionally (about once per hour) until the rice is tender and the pudding is thick and creamy.

4. Add raisins (if using): Stir in raisins during the last 30 minutes of cooking so they plump up.

5. Adjust texture: If the pudding is too thick, stir in a little extra warm milk until it reaches your preferred creaminess.

6. Serve: Spoon into bowls, sprinkle with cinnamon, and serve warm. It’s also delicious chilled after a few hours in the fridge.

✨ Tip: Leftovers keep well in the fridge for up to 3 days. The pudding will thicken as it cools, so stir in a splash of milk when reheating.