🍚 Slow Cooker Rice Pudding
Rice pudding made in a slow cooker is creamy, comforting, and very low-effort—perfect for dessert or a cozy snack.
🧾 Ingredients
- 1 cup short-grain or pudding rice (Arborio works well)
- 4 cups milk (whole milk gives the creamiest result)
- ½ cup sugar (adjust to taste)
- 1 tsp vanilla extract
- ½ tsp cinnamon (optional)
- Pinch of salt
- Optional toppings: raisins, nutmeg, butter
👩🍳 Instructions
1. Add everything to slow cooker
- Combine rice, milk, sugar, salt, and cinnamon
- Stir well so sugar dissolves
2. Cook slowly
- Cook on LOW for 2.5–4 hours
- Stir every 30–60 minutes to prevent sticking
3. Finish
- Once rice is soft and creamy, stir in vanilla
- If too thick, add a splash of milk
- If too thin, cook uncovered for 15–30 minutes
🍽️ Serving ideas
- Sprinkle cinnamon or nutmeg on top
- Add raisins while cooking for sweetness
- Serve warm or chilled
🧠 Tips for best texture
- Use short-grain rice for creaminess
- Whole milk = richer pudding
- Stirring helps prevent a crust forming on the edges
⚖️ Variations
- 🍯 Honey instead of sugar for natural sweetness
- 🥥 Coconut milk for a dairy-free version
- 🍎 Add chopped apples or raisins for extra flavor
🧩 Bottom line
Slow cooker rice pudding is a hands-off dessert that turns simple ingredients into a rich, creamy comfort food.
If you want, I can also give you:
- a low-calorie rice pudding version
- or a keto-friendly “fake rice pudding” alternative 👍
