Why You’ll Love This Recipe

I love this recipe because the slow cooker takes care of most of the cooking. I don’t need to constantly stand over a saucepan, and the gentle cooking process gives the rice plenty of time to absorb the sweet, creamy milk.

I also like how easily I can customize the pudding. I can add raisins, extra cinnamon, nutmeg, citrus zest, or different toppings depending on the flavor I want.

Another reason I make this recipe is that I can enjoy it either warm or cold. I like it warm on cooler evenings, while chilled rice pudding makes an easy dessert that I can prepare ahead of time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup uncooked long-grain white rice
4 cups whole milk
1 cup heavy cream
¾ cup granulated sugar
2 tablespoons unsalted butter
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup raisins, optional
Additional cinnamon, optional for serving

Directions

I lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick cooking spray.
I add the uncooked rice, whole milk, heavy cream, granulated sugar, butter, cinnamon, nutmeg, and salt to the slow cooker.
I stir everything together until the sugar and spices are evenly distributed.
I cover the slow cooker and cook the rice pudding on LOW for approximately 2½ to 3½ hours. I stir it after the first hour and then occasionally during the remaining cooking time, especially around the edges.
If I am adding raisins, I stir them into the pudding during the final 30 to 45 minutes of cooking.
I begin checking the rice around the 2½-hour mark. I stop cooking once the rice is tender and the pudding is creamy but still slightly looser than I ultimately want.
I stir in the vanilla extract after the rice has finished cooking.
I let the pudding rest for approximately 10 to 15 minutes before serving. I keep in mind that it continues to thicken as it stands.
If the pudding becomes thicker than I prefer, I stir in a little additional warm milk until I reach my desired consistency.
I spoon the rice pudding into serving bowls and finish each portion with a light sprinkle of cinnamon.

Servings and Timing

This Slow Cooker Rice Pudding makes approximately 6 to 8 servings, depending on portion size.

Prep time: 10 minutes
Cook time on LOW: 2½ to 3½ hours
Resting time: 10 to 15 minutes
Total time: approximately 3 hours 30 minutes
Servings: 6 to 8

I prefer cooking rice pudding on LOW because the gentle heat allows the rice to become tender while gradually absorbing the milk. Since slow cookers vary in temperature, I begin checking the pudding early to avoid overcooking the rice.

Variations

For cinnamon raisin rice pudding, I add raisins during the final part of cooking and sprinkle extra cinnamon over each serving.

For coconut rice pudding, I replace part of the whole milk with full-fat coconut milk. I like topping this variation with toasted coconut before serving.

When I want an orange-flavored pudding, I add a little finely grated orange zest. I find that citrus gives the creamy pudding a fresh flavor without making it overly sweet.

For a richer dessert, I stir in a small amount of sweetened condensed milk near the end of cooking and reduce the granulated sugar to compensate for the added sweetness.

For apple cinnamon rice pudding, I add finely diced peeled apple during cooking. I like finishing this variation with chopped toasted pecans or walnuts.

Storage/Reheating

I allow leftover rice pudding to cool, then transfer it to an airtight container and refrigerate it promptly. I keep it refrigerated for up to 3 to 4 days.

The pudding becomes considerably thicker after refrigeration because the rice continues absorbing moisture. Before reheating, I stir in a splash of milk to loosen the consistency.

To reheat the pudding on the stovetop, I place it in a saucepan with a little milk and warm it over low heat, stirring frequently until creamy and thoroughly heated.

For individual portions, I add a splash of milk and microwave the pudding in short intervals, stirring between each interval.

I can also enjoy the rice pudding directly from the refrigerator. When I serve it cold, I sometimes add fresh fruit, cinnamon, or chopped nuts just before eating.

FAQs

What type of rice works best for Slow Cooker Rice Pudding?

I prefer long-grain white rice because it becomes tender while maintaining enough structure to give the pudding a pleasant texture. I can also use medium-grain rice for a creamier result, but I keep in mind that different varieties may require adjustments to the cooking time and liquid.

Do I need to cook the rice before adding it to the slow cooker?

No. I add uncooked rice directly to the slow cooker. It cooks in the milk and cream, absorbing their flavor while releasing starch that helps naturally thicken the pudding.

Why is my Slow Cooker Rice Pudding too thick?

Rice continues absorbing liquid as the pudding cooks and cools. If mine becomes too thick, I stir in additional milk a little at a time until the pudding reaches the creamy consistency I prefer.

Can I make Slow Cooker Rice Pudding ahead of time?

Yes. I can make the pudding a day or two ahead and store it in the refrigerator. Since it thickens considerably when chilled, I stir in some milk before serving or reheating it.

Can I make Slow Cooker Rice Pudding dairy-free?

Yes. I can replace the whole milk and heavy cream with suitable plant-based alternatives. I like using full-fat coconut milk for extra richness or combining oat milk with coconut milk for a milder flavor. I also replace the butter with a plant-based alternative.

Conclusion

Slow Cooker Rice Pudding is one of my favorite simple desserts when I want something creamy, comforting, and made with familiar ingredients. I love the combination of tender rice, sweet milk, vanilla, cinnamon, and nutmeg, and I can easily adjust the flavors with fruit, raisins, coconut, or citrus.

Slow Cooker Rice Pudding Recipe

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A creamy and comforting slow cooker rice pudding made with tender rice, whole milk, cream, vanilla, cinnamon, and nutmeg. Serve it warm for a cozy dessert or chilled for an easy make-ahead treat.

Author: Laura
Prep Time: 10 minutes
Cook Time: 3 hours 5 minutes
Total Time: 3 hours 30 minutes
Yield: 6 to 8 servings
Category: Dessert
Method: Slow Cooker
Cuisine: American
Diet: Vegetarian

Instructions

Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick cooking spray.
Add the uncooked rice, whole milk, heavy cream, granulated sugar, butter, cinnamon, nutmeg, and salt to the slow cooker.
Stir until the sugar and spices are evenly distributed.
Cover and cook on LOW for 2½ to 3½ hours. Stir after the first hour and occasionally during the remaining cooking time, paying particular attention to the edges.
If using raisins, stir them into the pudding during the final 30 to 45 minutes of cooking.
Begin checking around the 2½-hour mark. Stop cooking when the rice is tender and the pudding is creamy but still slightly looser than the desired final consistency.
Stir in the vanilla extract after the rice has finished cooking.
Let the pudding rest for 10 to 15 minutes. It will continue to thicken as it stands.
If the pudding becomes too thick, stir in a little additional warm milk until the desired consistency is reached.
Spoon into serving bowls and finish with a light sprinkle of cinnamon if desired. Serve warm or chill before serving.

Notes

Long-grain white rice provides a creamy pudding while retaining some texture. Medium-grain rice can be used for an even creamier result.
The rice does not need to be cooked before adding it to the slow cooker.
For cinnamon raisin rice pudding, add the optional raisins near the end of cooking and garnish with extra cinnamon.
For coconut rice pudding, replace part of the whole milk with full-fat coconut milk and garnish with toasted coconut.
Add finely grated orange zest for a fresh citrus variation.
For a richer pudding, add a small amount of sweetened condensed milk near the end and reduce the granulated sugar accordingly.
For apple cinnamon rice pudding, add finely diced peeled apple during cooking and garnish with toasted pecans or walnuts.
For a dairy-free version, use plant-based milk and cream alternatives and replace the butter with a plant-based alternative.
Store cooled pudding promptly in an airtight container in the refrigerator for 3 to 4 days.
Rice pudding thickens considerably when refrigerated. Stir in a splash of milk before reheating or serving if needed.

Nutrition

Serving Size: 1/8 of recipe
Calories: 330 kcal
Sugar: 25 g
Sodium: 120 mg
Fat: 14 g
Saturated Fat: 9 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 45 mg