Here’s a cozy, creamy slow cooker cinnamon raisin rice pudding — easy, hands-off, and perfect for meal prep (great for busy weeks).
🍚 Slow Cooker Cinnamon Raisin Rice Pudding
🛒 Ingredients
- ¾ cup uncooked white rice (short-grain or jasmine works best)
- 3 cups whole milk (for extra creaminess)
- 1 cup heavy cream (optional but richer)
- ½ cup sugar (adjust to taste)
- ½ cup raisins
- 1½ tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of salt
- 1 tbsp butter
👩🍳 Instructions
1️⃣ Prep the slow cooker
Lightly grease with butter or cooking spray.
2️⃣ Add ingredients (except vanilla)
Stir in rice, milk, cream, sugar, raisins, cinnamon, salt, and butter.
3️⃣ Cook
- LOW for 2½–3 hours
- Stir once or twice if possible
- Rice should be tender and mixture creamy
4️⃣ Finish
Stir in vanilla during the last 10 minutes.
5️⃣ Rest
Let sit 15–20 minutes — it thickens as it cools.
✨ Optional Add-Ins
- Orange zest (brightens flavor)
- Nutmeg or cardamom
- Toasted almonds or pecans
- Maple syrup instead of sugar
- Swap raisins for dried cranberries
🥄 Texture Tips
- Too thick? Add warm milk and stir.
- Too thin? Cook uncovered 15–20 minutes longer.
- Want it ultra creamy? Use arborio rice.
❄️ Storage
- Fridge: 4–5 days
- Reheat with a splash of milk
- Can be eaten warm or chilled
If you’d like, I can also give you a healthier high-protein version, a dairy-free version, or a baked oven version.
