Rice Pudding Made Easy in a Slow Cooker
Slow Cooker Rice Pudding
This Slow Cooker Rice Pudding is the ultimate “set it and forget it” dessert. Using Arborio rice—the same short-grain rice used for risotto—gives you a naturally creamy, velvety texture without heavy cream or eggs. The slow cooker gently releases the rice’s starch, while a mix of white and brown sugars adds a rich, caramel-like sweetness, perfectly complemented by warm cinnamon and nutmeg.
Ingredients
- 4 cups milk
- ½ cup Arborio rice
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 cup raisins
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
- ⅛ tsp nutmeg
Instructions
1. Prep and Mix
Grease your slow cooker with butter or non-stick spray to prevent sticking. Add milk, Arborio rice, both sugars, vanilla, cinnamon, salt, and nutmeg. Stir until the sugars are mostly dissolved.
2. Add the Butter
Place the tablespoon of butter on top of the mixture. As it melts, it will enrich the pudding with a silky, creamy finish.
3. Slow Cook
Cover and set the slow cooker to HIGH for 3–4 hours.
Tip: Arborio rice is key! Its high starch content creates the creamy texture. Don’t substitute long-grain rice, or the pudding will be thin and watery.
4. Stir for Creaminess
Stir after 2 hours and again at the 3-hour mark. This helps redistribute the starch and keeps the pudding smooth.
5. Add Raisins & Adjust
Once the rice is tender and the pudding thickened, stir in the raisins. If it’s too thick, add a splash of milk to reach your desired consistency.
6. Serve
Sprinkle with extra cinnamon. Serve warm for a cozy dessert, or chill for an hour for a firmer, cold pudding.
Pro Tips
Milk Choice: Whole milk gives the richest, creamiest texture. Lower-fat options work but are less indulgent.
Too Thick? Pudding thickens as it cools. Add a tablespoon or two of milk before reheating leftovers.
Raisin Alternatives: Swap raisins for dried cranberries (tart) or chopped dried apricots (sweet and exotic).
