Here’s a simple, creamy slow cooker rice pudding recipe you can set and forget.
🍚 Classic Slow Cooker Rice Pudding
Ingredients
- ¾ cup uncooked white rice (short-grain or pudding rice works best)
- 4 cups whole milk
- ½ cup heavy cream (optional, for extra richness)
- ⅓–½ cup sugar (to taste)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional)
- Pinch of salt
- 2 tbsp butter
Instructions
- Grease the slow cooker lightly with butter or spray to prevent sticking.
- Add rice, milk, cream, sugar, salt, and butter. Stir well.
- Cook on LOW for 2–3 hours, stirring once or twice if possible.
- When rice is tender and pudding is creamy, stir in vanilla (and cinnamon if using).
- If it thickens too much, add a splash of warm milk and stir.
Serve warm or chilled. It thickens more as it cools.
Optional Add-Ins
- Raisins (add during last 30 minutes)
- Nutmeg or cardamom
- Lemon zest
- Jam swirl or stewed fruit on top
If you’d like, I can also give you a condensed milk version or a dairy-free alternative.
