Slow Cooker Rice Pudding
This Slow Cooker Rice Pudding turns simple pantry staples into a warm, velvety dessert with almost no hands-on effort. Cooking short-grain rice low and slow in sweetened, cinnamon-spiked milk creates an irresistibly creamy texture packed with cozy, classic flavor.
ADVERTISEMENT
Slow Cooker Rice Pudding
Ingredients:
| Ingredient | Quantity |
| Uncooked short-grain white rice (such as Arborio or sushi rice) | 1 cup |
| Whole milk | 4 cups |
| Granulated sugar | 1/2 cup |
| Ground cinnamon | 1 teaspoon |
| Vanilla extract | 2 teaspoons |
| Raisins | 1/2 cup |
| Kosher salt (optional) | 1/4 teaspoon |
| Unsalted butter or neutral oil (optional) | 1 tablespoon |
Step-By-Step Directions:
-
Prep slow cooker: Lightly grease the inside of your slow cooker crock with butter or oil to prevent sticking.
-
Add rice: Spread the unrinsed short-grain rice evenly across the bottom of the slow cooker in a flat layer.
-
Mix liquid: In a large bowl or measuring jug, whisk together the whole milk, sugar, cinnamon, vanilla extract, raisins, and kosher salt until the sugar is mostly dissolved.
-
Combine: Pour the liquid mixture evenly over the rice, making sure all grains are submerged. Give it a gentle stir.
-
Slow cook: Cover tightly and cook on LOW for 2 1/2 to 3 1/2 hours, checking around the 2 1/2-hour mark until the rice is tender and creamy.
-
Adjust consistency: Stir the pudding well. Tip: If the mixture feels too thick, stir in a small splash of cold milk to loosen it up.
-
Rest and serve: Turn the slow cooker to WARM and let sit for 10 to 15 minutes before serving warm with an extra dash of cinnamon if desired.
