This Slow Cooker Rice Pudding is the ultimate creamy, comforting dessert made effortlessly in your crockpot. With tender rice, warm vanilla, and a hint of sweetness, it slowly cooks to rich perfection while you relax. Perfect served warm on cozy evenings or chilled for a classic treat, it’s simple, nostalgic, and absolutely irresistible.
Ingredients
- ¾ cup uncooked white rice short-grain or medium-grain works best
- 4 cups whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- ¼ tsp salt
- 2 tsp pure vanilla extract
- 1 tsp ground cinnamon optional
- ½ cup raisins optional
- 1 tbsp butter
Instructions
- Prepare the Slow Cooker
- Lightly grease the inside of your slow cooker with butter to prevent sticking.
- Combine Ingredients
- Add the rice, milk, heavy cream, sugar, and salt to the slow cooker. Stir gently to combine.
- Cook
- Cover and cook on HIGH for 2–3 hours
- OR
- Cook on LOW for 4–5 hours
- Stir every 45–60 minutes if possible to prevent the rice from sticking and to help it cook evenly.
- Finish the Pudding
- Once the rice is tender and the mixture is thick and creamy:
- Stir in vanilla extract.
- Add cinnamon and raisins if using.
- If the pudding becomes too thick, stir in a splash of warm milk until you reach your desired consistency.
- Rest Before Serving
- Let the pudding sit uncovered for about 10 minutes. It will thicken slightly as it cools.