🍚🥛 Slow Cooker Rice Pudding
A creamy, comforting dessert where rice slowly cooks in milk until it becomes rich, soft, and custard-like—perfect for minimal effort cooking.
🛒 Ingredients
- 1 cup white rice (short or medium grain works best)
- 4 cups milk (full-fat gives creamiest texture)
- ½ cup sugar (adjust to taste)
- 1 tsp vanilla extract
- ½ tsp cinnamon (plus extra for topping)
- 2 tbsp butter (optional, for richness)
- Pinch of salt
Optional add-ins:
- Raisins or sultanas (½ cup)
- Nutmeg pinch
- Condensed milk (for extra sweetness/creaminess)
👨🍳 Instructions
1. Combine ingredients
- Rinse rice lightly (optional but helps texture)
- Add rice, milk, sugar, salt, cinnamon, and butter into the slow cooker
- Stir well
2. Slow cook
- Cook on LOW for 3–4 hours
or HIGH for 1.5–2.5 hours - Stir once or twice during cooking if possible to prevent sticking
3. Check consistency
- Rice should be soft and pudding should be thick and creamy
- If too thick, add a splash of milk
- If too thin, cook uncovered for 20–30 more minutes
4. Finish
- Stir in vanilla extract at the end
- Taste and adjust sweetness if needed
🍽️ Serve
- Warm: extra comforting and soft
- Cold: thicker, more custard-like texture
- Sprinkle with cinnamon or nutmeg on top
🔥 Tips for best results
- Full-fat milk = creamier pudding
- Stirring once or twice prevents rice sticking to edges
- Add raisins early so they plump up nicely
- Don’t overcook on high heat or it may become grainy
If you want, I can also give you:
- a British-style baked rice pudding (crispy top)
- a condensed milk ultra-creamy version
- or a diabetic-friendly low-sugar rice pudding
