Description
Creamy, comforting Slow Cooker Rice Pudding made hands-free in the crockpot. This set-and-forget dessert simmers into velvety bliss with milk, a hint of cinnamon, and vanilla—rich yet simple, family-friendly, and perfect warm or chilled.
Ingredients
1 cup medium-grain white rice (such as Arborio or Calrose)
4 cups whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (optional)
1/4 teaspoon fine sea salt
1 tablespoon unsalted butter (optional, for silkier texture)
2 large eggs, room temp and lightly beaten (optional for custardy finish)
1/2 cup raisins or golden raisins
1 teaspoon fresh lemon or orange zest (optional)
Instructions
1. Lightly butter the slow cooker insert or spritz with nonstick spray to help prevent sticking. Rinse the rice under cool water until it runs mostly clear; drain well.
2. Add rice, whole milk, heavy cream, granulated sugar, brown sugar, cinnamon, nutmeg, and salt to the slow cooker. Stir to combine.
3. Cover and cook on LOW for 2 to 2 1/2 hours, stirring every 30 to 45 minutes so the rice cooks evenly and the sugars don’t scorch. The mixture should look creamy and the rice tender.
4. Whisk vanilla into the pudding. If using eggs, ladle 1/2 cup hot pudding into the beaten eggs while whisking, then pour the tempered egg mixture back into the slow cooker. Cook on LOW for 10 to 15 minutes until slightly thickened and glossy. Stir in butter, raisins, and citrus zest (if using).
5. For a thicker pudding, let stand uncovered 10 to 15 minutes to set. For a looser pudding, whisk in a splash of warm milk. Serve warm or chill 2 to 4 hours for a scoopable texture.
Notes
For extra richness, stir in 2 to 3 tablespoons sweetened condensed milk at the end.
Vegan option: use full-fat coconut milk plus almond/oat milk; sweeten with maple syrup; skip eggs and butter.
Stir every 30–45 minutes to prevent scorching and ensure even texture.