Slow Cooker Rice Pudding

This Slow Cooker Rice Pudding is the ultimate “set it and forget it” dessert. By using Arborio rice—the same short-grain rice used for risotto—you achieve a naturally creamy, velvet-like texture without needing to add heavy cream or eggs. The slow cooker gently coaxes the starch out of the rice, while the blend of white and brown sugars provides a deep, caramel-like sweetness that pairs perfectly with the warm notes of nutmeg and cinnamon.

Slow Cooker Rice Pudding

Ingredients:

How To Make Slow Cooker Rice Pudding:

Step 1: Prep and Mix: Grease the inside of your slow cooker thoroughly with butter or non-stick spray to prevent the rice from sticking to the sides. Add the milk, Arborio rice, both sugars, vanilla, cinnamon, salt, and nutmeg. Stir until the sugars are mostly dissolved.

Step 2: The Butter Touch: Place the tablespoon of butter directly on top of the liquid. It will melt and incorporate into the pudding as it heats, adding a rich, silky finish.

Step 3: Slow Cook: Cover and set the slow cooker to HIGH. The total cook time is usually 3/4 hours.

Tip: Arborio rice is the “secret sauce” here! Its high starch content is what makes the pudding creamy. Avoid substituting for long-grain white rice, or you’ll end up with a much thinner, more watery consistency.

Step 4: Stir for Creaminess: Stir the mixture well after 2 hours, and again at the 3-hour mark. This redistribution of the rice and starch is what creates that uniform, pudding-like texture.

Step 5: Final Set: Once the rice is tender and the mixture has thickened to your liking, stir in the raisins. If the pudding looks too thick, stir in an extra splash of milk until it reaches your desired consistency.

Step 6: Cool and Serve: Sprinkle with a little extra cinnamon. You can serve this warm for a cozy treat, or refrigerate it for 1 hour to enjoy it cold and fully set.

Pro Tips for Success

• Milk Choice: For the richest results, use whole milk. While you can use lower-fat options, the fat in whole milk creates a much more decadent mouthfeel.

• The “Too Thick” Fix: Rice pudding continues to thicken as it cools because the rice keeps absorbing liquid. If you’re eating leftovers the next day, simply stir in a tablespoon or two of milk before reheating.

• Raisin Variation: If you aren’t a fan of raisins, try dried cranberries for a tart pop or chopped dried apricots for a more exotic flavor profile.