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Slow Cooker Rice Pudding

This slow cooker rice pudding is a hands-off, creamy dessert that transforms pantry staples into a warm, nostalgic treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • ½ cup arborio rice Use arborio rice for its starchiness to achieve a velvety texture.
  • 4 cups whole milk Using full-fat coconut milk or a rich almond/oat milk blend can make it dairy-free.
  • ¼ cup white sugar Sugar can be adjusted to taste.
  • ¼ cup brown sugar You can replace with maple syrup for a variation.
  • 1 teaspoon vanilla extract Adds a rich flavor to the pudding.
  • 1 tablespoon unsalted butter Can substitute with a non-dairy butter for dairy-free.
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • 1 cup raisins Can be added at different stages depending on desired texture.

Method
 

Preparation
  1. Lightly grease the slow cooker insert with butter or non-stick spray.
  2. Add the rice, milk, sugars, vanilla, cinnamon, salt, and nutmeg to the slow cooker, and stir until combined.
  3. Place the butter on top of the mixture.
Cooking
  1. Cover and cook on HIGH for 3-4 hours, stirring occasionally.
  2. Stir after 2 hours and again after 3 hours for best results.
  3. Once the pudding reaches the desired consistency, stir in the raisins.
Serving
  1. Let the pudding cool for 10-15 minutes before serving.
  2. Serve warm or chilled, optionally topped with extra cinnamon or butter.

Notes

Transfer cooled pudding to an airtight container and refrigerate for up to 4–5 days. Reheat gently on the stove or microwave. Can freeze in portions for up to 2 months.