Here’s a creamy and effortless slow cooker rice pudding recipe that’s perfect for a comforting dessert:
Ingredients (Serves 4–6)
- 1 cup uncooked white rice (short-grain or medium-grain works best)
- 4 cups whole milk (or a mix of milk and cream for extra richness)
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional, plus extra for topping)
- 1/4 tsp salt
- 1/2 cup raisins or other dried fruit (optional)
- 2 eggs, lightly beaten (optional, for extra creaminess)
Instructions
- Combine ingredients in the slow cooker:
- Add rice, milk, sugar, salt, and cinnamon. Stir well.
- If using raisins, add them now.
- Cook:
- Cover and cook on low for 2–3 hours, stirring occasionally to prevent sticking.
- The rice should be tender and the mixture thickened but still creamy.
- Add eggs (optional):
- For extra richness, whisk a little of the hot rice mixture into the eggs to temper them, then stir the eggs back in.
- Cook another 15–20 minutes on low, stirring constantly until thickened.
- Finish with flavor:
- Stir in vanilla extract.
- Taste and add more sugar or cinnamon if desired.
- Serve:
- Serve warm or chilled, sprinkled with extra cinnamon or a drizzle of caramel sauce.
✅ Tips:
- Use short-grain rice for the creamiest texture.
- Slow cookers vary: check after 2 hours to avoid overcooking.
- You can also add a splash of rum or orange zest for a flavor twist.
If you like, I can also give a vegan coconut milk version that’s just as creamy and sweet without using eggs or dairy.
Do you want me to share that version too?
