Here’s a cozy and easy Slow Cooker Rice Pudding recipe 🍚🍮—perfect for a creamy dessert with minimal effort.
🌟 Ingredients (Serves 6–8)
- 1 cup uncooked long-grain rice
- 4 cups whole milk (or any milk of choice)
- 1 cup heavy cream (optional for extra creaminess)
- ¾ cup sugar
- 2 tsp vanilla extract
- ½ tsp salt
- 1 tsp ground cinnamon (optional)
- ½ cup raisins or dried fruit (optional)
👩🍳 Instructions
- Prepare slow cooker
- Lightly grease the inside of a 4–6 qt slow cooker.
- Combine ingredients
- Add rice, milk, cream, sugar, and salt to the slow cooker. Stir to combine.
- Cook
- Cover and cook on low for 3–4 hours, stirring occasionally to prevent sticking.
- Rice should be tender and the mixture creamy.
- Add flavorings
- Stir in vanilla extract, cinnamon, and raisins (if using). Cook another 15–30 minutes on low.
- Serve
- Spoon into bowls and sprinkle with extra cinnamon or nutmeg if desired.
- Can be served warm or chilled.
🔥 Tips
- Stir occasionally to avoid the rice sticking to the sides.
- For a richer pudding, use half cream and half milk.
- Can be sweetened with honey or maple syrup instead of sugar.
- Leftovers keep well in the fridge for 3–4 days and can be reheated gently.
🍽️ Serving Ideas
- Top with fresh berries, caramel, or a drizzle of chocolate sauce
- Sprinkle chopped nuts for crunch
- Serve with whipped cream for an indulgent touch
If you want, I can also make a 5-ingredient quick slow cooker rice pudding recipe that’s ready in under 3 hours and still creamy. Do you want me to do that?
