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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.

Ingredients

  • 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

Instructions

  1. Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick cooking spray.
  2. Add the uncooked rice, whole milk, heavy cream, granulated sugar, butter, cinnamon, nutmeg, and salt to the slow cooker.
  3. Stir until the sugar and spices are evenly distributed.
  4. 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.
  5. If using raisins, stir them into the pudding during the final 30 to 45 minutes of cooking.
  6. 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.
  7. Stir in the vanilla extract after the rice has finished cooking.
  8. Let the pudding rest for 10 to 15 minutes. It will continue to thicken as it stands.
  9. If the pudding becomes too thick, stir in a little additional warm milk until the desired consistency is reached.
  10. 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

Find it online: https://thefamilycooking.com/slow-cooker-rice-pudding-recipe/