Here’s a creamy, comforting Slow Cooker Rice Pudding recipe—perfect for a warm dessert with minimal effort:
Ingredients (6 servings)
- 1 cup uncooked white rice (long-grain or medium-grain)
- 4 cups milk (whole or 2%)
- 1/2 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp ground nutmeg (optional)
- 1/2 cup raisins (optional)
- 2 eggs, lightly beaten
- Butter or cream for serving (optional)
Instructions
- Combine ingredients in slow cooker:
- Add rice, milk, sugar, and salt to the slow cooker.
- Stir to combine.
- Cook on low:
- Cover and cook on low for 2–3 hours, stirring occasionally to prevent sticking.
- Rice should be tender and mixture creamy.
- Add eggs and flavorings:
- In a small bowl, beat the eggs slightly.
- Temper by adding a few spoonfuls of hot rice mixture to the eggs while stirring, then slowly add the egg mixture back into the slow cooker.
- Stir in vanilla, cinnamon, nutmeg, and raisins if using.
- Cook a bit longer:
- Cook an additional 20–30 minutes on low, stirring occasionally, until pudding thickens slightly.
- Serve:
- Serve warm or chilled.
- Optional: top with a pat of butter, extra cinnamon, or a drizzle of cream.
💡 Tips:
- Use a crockpot liner for easy cleanup.
- Stir occasionally, especially toward the end, to prevent rice from sticking or forming lumps.
- For a richer pudding, substitute 1 cup of milk with cream.
I can also give a dump-and-go version that doesn’t require tempering eggs and still comes out creamy—perfect if you want zero fuss. Do you want that version?
