Here is a wonderfully creamy and effortless recipe for Slow Cooker Rice Pudding. This “set it and forget it” method allows the rice to slowly cook in a sweet, vanilla-scented custard until it’s perfectly tender and creamy, with no standing over the stove stirring.
Easy Slow Cooker Rice Pudding
This recipe yields a classic, comforting rice pudding with a rich vanilla flavor and a hint of warm spice. It’s mostly hands-off and fills your home with a beautiful aroma as it cooks.
Yield: 6-8 servings
Prep time: 5 minutes
Cook time: 2.5 – 3 hours on HIGH or 4 – 5 hours on LOW
Ingredients
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1 cup Arborio rice (or other short-grain white rice) , rinsed
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1 ½ cups whole milk
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1 can (12 oz) evaporated milk
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½ cup granulated sugar (adjust to your taste, ¼ to ⅔ cup)
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¼ cup heavy cream (optional, for extra richness)
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2 tablespoons unsalted butter, melted
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1 teaspoon vanilla extract
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½ teaspoon ground cinnamon (plus more for garnish)
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¼ teaspoon ground nutmeg (optional)
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¼ teaspoon salt
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½ cup raisins (optional)
For Serving (Optional):
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Ground cinnamon or nutmeg
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A drizzle of honey or maple syrup
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Fresh berries or a dollop of jam
Instructions
Step 1: Rinse the Rice
Place the rice in a fine-mesh strainer and rinse it under cold water until the water runs clear. This removes excess starch and helps prevent the pudding from becoming gummy.
Step 2: Combine Everything in the Slow Cooker
In your slow cooker (4-quart or larger), combine the rinsed rice, whole milk, evaporated milk, sugar, heavy cream (if using), melted butter, vanilla extract, cinnamon, nutmeg (if using), and salt.
Stir everything together until the sugar is dissolved and all ingredients are well combined. If you’re using raisins, stir them in now.
Step 3: Slow Cook
Cover and cook on HIGH for 2.5 to 3 hours or on LOW for 4 to 5 hours.
Stir once about halfway through cooking, if you’re around to do so. This helps distribute the rice evenly as it swells.
Step 4: Check for Doneness
The pudding is done when the rice is tender and most of the liquid is absorbed, but the mixture should still look quite loose and creamy. It will thicken significantly as it cools.
Note: Slow cookers vary, so start checking at the earlier end of the suggested time range.
Step 5: Cool and Thicken
Turn off the slow cooker and remove the lid. Let the pudding sit for about 20-30 minutes to cool slightly. It will continue to thicken during this time.
If you prefer a thicker, more set pudding (almost like a rice custard), let it cool completely to room temperature, then refrigerate for a few hours or overnight.
Step 6: Serve
Spoon the warm or chilled rice pudding into serving bowls. Dust with a little extra ground cinnamon or nutmeg. You can also add a drizzle of honey, a splash of milk if it thickened too much, or a spoonful of berry jam for a lovely contrast.
Tips for Success:
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Rice Matters: Arborio rice (the kind used for risotto) is ideal because its high starch content creates a naturally creamy texture. You can also use short-grain white rice or even sushi rice. Long-grain rice will work but will be less creamy.
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Don’t Over-stir: Unlike stovetop pudding, you don’t need to stir constantly. Stirring once or twice during cooking is plenty. Too much stirring can break the rice grains and make the pudding mushy.
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Make it Your Own:
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Coconut Rice Pudding: Substitute the whole milk with canned coconut milk and add ½ cup shredded coconut.
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Chocolate Rice Pudding: Add ¼ cup of unsweetened cocoa powder along with the other ingredients.
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Spiced Chai: Add a chai tea bag to the milk mixture while it cooks (remove before serving) or add ½ teaspoon of chai spice blend.
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Storage: Leftover rice pudding can be stored in an airtight container in the refrigerator for up to 5 days. It will become very thick when cold; stir in a splash of milk when reheating to restore its creamy consistency.