Here’s a creamy, comforting Slow Cooker Rice Pudding recipe that’s almost hands-free and perfect for breakfast or dessert 🍚🍮
🍚 Slow Cooker Rice Pudding
🧾 Ingredients (Serves 4–6)
- 1 cup uncooked white rice (short-grain or medium-grain works best)
- 4 cups milk (or 2 cups milk + 2 cups cream for richer pudding)
- ½ cup sugar (adjust to taste)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional)
- Pinch of salt
- Optional: raisins, nutmeg, or a splash of rum for flavor
👩🍳 Instructions
1. Prepare the slow cooker
- Grease the slow cooker lightly with butter or cooking spray
2. Combine ingredients
- Add rice, milk, sugar, vanilla, cinnamon, and salt
- Stir to combine
- Optional: add raisins now or during last 30 minutes of cooking
3. Cook
- Low: 4–5 hours
- High: 2–3 hours
- Stir occasionally if possible to prevent sticking
- Rice should be tender and pudding creamy
4. Finish
- Taste and adjust sweetness or cinnamon
- If too thick, stir in a splash of milk
- Serve warm or chill in the fridge for a cold dessert
🔥 Tips
- Short-grain rice absorbs more liquid and makes creamier pudding
- For extra richness, stir in 1–2 tbsp butter at the end
- Sprinkle cinnamon or nutmeg on top when serving
- Can store in the fridge for 3–4 days
If you want, I can give you a “caramel or chocolate twist” version that makes this rice pudding taste like a decadent dessert without extra fuss. Do you want me to do that?
