Here’s a creamy, comforting Slow Cooker Rice Pudding recipe — perfect for an easy dessert that practically makes itself.
🍚 Slow Cooker Rice Pudding
🛒 Ingredients (Serves 6–8)
- 1 cup uncooked long-grain white rice
- 4 cups whole milk (or 2 cups milk + 2 cups cream for extra richness)
- ½ cup granulated sugar
- ½ tsp salt
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional)
- ¼ tsp ground nutmeg (optional)
- ½ cup raisins or dried fruit (optional)
- 2 large eggs, lightly beaten (optional, for thicker pudding)
👩🍳 Instructions
1️⃣ Combine Ingredients in Slow Cooker
- Add rice, milk, sugar, and salt to the slow cooker.
- Stir to combine.
2️⃣ Cook
- Cover and cook on LOW for 2–3 hours, stirring occasionally.
- Check rice at 2 hours — it should be tender.
3️⃣ Optional Egg Mixture
- If using eggs for creamier pudding:
- Beat eggs in a small bowl.
- Temper by slowly whisking in a few tablespoons of hot rice mixture.
- Stir egg mixture back into slow cooker and cook 10–15 minutes more until thickened.
4️⃣ Finish
- Stir in vanilla extract, cinnamon, nutmeg, and raisins (if using).
- Let cool slightly before serving — pudding thickens as it cools.
🍽️ Serving Suggestions
- Serve warm with a sprinkle of cinnamon or nutmeg on top.
- Chill for a few hours for a cold, creamy dessert.
- Add a drizzle of caramel or chocolate sauce for extra indulgence.
🔥 Tips & Variations
- Rice choice: Long-grain or medium-grain rice works best.
- Sweet twist: Add ¼ cup sweetened condensed milk for extra creaminess.
- Fruit mix-ins: Try diced apples, chopped mango, or fresh berries.
- Dairy-free: Use coconut milk or almond milk instead of dairy.
- Texture: Stir occasionally to prevent sticking, especially in the last hour.
I can also give you a rich, bakery-style slow cooker rice pudding recipe with a perfectly creamy, custard-like texture that’s ultra-smooth and decadent.
Do you want me to provide that version?
