Slow Cooker Rice Pudding
Ingredients
- 1 cup uncooked short-grain white rice (Arborio or sushi rice)
- 4 cups whole milk
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- ½ cup raisins
- ¼ teaspoon kosher salt
- 1 tablespoon unsalted butter or neutral oil, for greasing
Instructions
- Lightly grease the inside of your slow cooker with butter or oil.
- Add the uncooked, unwashed rice and spread it evenly across the bottom.
- In a large bowl, whisk together the milk, sugar, cinnamon, vanilla, raisins, and salt.
- Pour the milk mixture over the rice, making sure all the rice is submerged. Stir gently.
- Cover and cook on LOW for 2½–3½ hours, checking around the 2½-hour mark.
- Once the rice is tender and creamy, stir well. If the pudding is too thick, add a splash of milk.
- Let it rest on the WARM setting for 10–15 minutes before serving.
- Sprinkle with additional cinnamon and serve warm.
Serving Ideas
Top with whipped cream, vanilla ice cream, extra raisins, or a light dusting of nutmeg. It pairs especially well with Earl Grey tea or chai.
Important Tips
Do not rinse the rice. Its natural surface starch is what helps create that thick, creamy pudding texture. Whole milk also gives the best richness and consistency.
Storage
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently with a splash of milk. For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator.
FAQs
Can I use another type of rice?
Short-grain rice is best because of its higher starch content. Long-grain rice may produce a less creamy texture.
Can I make it dairy-free?
Yes. Use full-fat coconut milk or creamy oat milk, plus dairy-free butter or oil for greasing.
Can I replace the raisins?
Absolutely. Try dried cranberries, chopped dates, pecans, or walnuts.
Allergy Information
Contains dairy. The basic ingredients are naturally gluten-free, but check individual ingredient labels for possible cross-contamination.