Here’s a comforting and creamy Slow Cooker Rice Pudding recipe that’s easy to make and perfect for hands-off cooking:
Ingredients
- 1 cup uncooked white rice (long-grain or medium-grain)
- 4 cups milk (whole milk gives creamier results; can use plant-based milk)
- 1/2 cup sugar (adjust to taste)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (plus extra for topping)
- 1/4 tsp salt
- 1/2 cup raisins or dried fruit (optional)
- 2 eggs, lightly beaten
Instructions
- Combine ingredients: In the slow cooker, combine rice, 3 1/2 cups milk, sugar, salt, and cinnamon. Stir to mix.
- Cook: Cover and cook on low for 2–3 hours, stirring occasionally, until the rice is tender and creamy.
- Add eggs and remaining milk: In a small bowl, whisk eggs with the remaining 1/2 cup milk. Slowly stir into the rice mixture. Cook for another 15–20 minutes on low, stirring constantly, until slightly thickened.
- Add flavorings: Stir in vanilla extract and raisins (if using).
- Serve: Spoon into bowls and sprinkle with extra cinnamon or nutmeg. Serve warm or chilled.
💡 Tips:
- For extra creaminess, you can stir in a few tablespoons of heavy cream or half-and-half at the end.
- If the pudding is too thick, add a little extra milk before serving.
- You can also top with toasted coconut, chopped nuts, or fresh fruit for variety.
If you want, I can give a 5-ingredient ultra-easy slow cooker version that requires almost no stirring at all.
Do you want me to provide that version?
