The Nostalgia of Creamy Slow Cooker Rice Pudding
There is something inherently soothing about a dessert that takes its time. While modern sweets often rely on instant results, rice pudding is a gentle reminder that the best things in life are worth the wait.
This slow cooker version transforms a few pantry staples into a velvety, custard-like treat. It is the ultimate “set it and forget it” comfort food, filling your home with the scent of warm vanilla and sweet milk as it simmers away.
This recipe matters because it eliminates the need for constant stirring over a hot stove. It is a reliable, effortless way to create a nostalgic dessert that feels like a warm hug in a bowl, perfect for a quiet evening or a rainy afternoon.
Ingredients
-
1 cup White rice (Short-grain or Arborio works best for creaminess)
-
4 cups Whole milk (Higher fat content equals a richer pudding)
-
1/2 cup Granulated sugar (Adjust more or less to your preference)
-
1 teaspoon Pure vanilla extract (Or one vanilla bean, split)
-
1/2 teaspoon Ground cinnamon (Plus extra for dusting)
-
2 tablespoons Unsalted butter (Cut into small pieces)
-
(Optional: 1/2 cup Raisins or dried cranberries)
Instructions
-
Lightly grease the inside of your slow cooker with butter or a quick spray of non-stick cooking oil.
-
Rinse the rice under cold water until the water runs clear to remove excess surface starch.
-
Add the rinsed rice, milk, sugar, and ground cinnamon into the slow cooker and stir to combine.
-
Drop the small pieces of butter over the top of the milk mixture.
-
Cover and cook on Low for 3 to 4 hours, stirring once halfway through the cooking time.
-
Check the consistency at the 3-hour mark; the rice should be tender and the liquid mostly absorbed into a thick sauce.
-
Stir in the vanilla extract (and optional raisins) once the cooking time is complete.
-
Let the pudding sit with the lid off for 15 minutes to thicken further before serving.
Why This Recipe Works
-
The gentle, indirect heat of the slow cooker prevents the milk from scorching, which is a common challenge with stovetop methods.
-
Short-grain rice releases its starch slowly over several hours, creating a naturally thick and creamy texture without needing eggs.
-
Cooking the cinnamon directly with the rice allows the spice to permeate every grain rather than just sitting on top.
-
The addition of butter at the start adds a subtle richness and a silky mouthfeel to the finished pudding.
Tips for Best Results
Use Arborio or Pearl rice if possible. These varieties have a high starch content that creates that iconic “porridge” consistency without the pudding becoming mushy.
Be careful not to overcook. The pudding will look slightly liquid when you turn off the heat, but it thickens significantly as it cools. If it looks like thick paste while still in the pot, it may be too dry once served.
If you prefer an even creamier result, swap one cup of the whole milk for heavy cream. This results in a decadent, restaurant-style dessert.
Variations & Substitutions
For a dairy-free version, replace the whole milk with full-fat canned coconut milk. This adds a tropical flair and a wonderful richness that pairs beautifully with the vanilla.
If you want a deeper, caramelized flavor, substitute the white sugar with light brown sugar. This gives the pudding a warm, toffee-like undertone.
To add a bit of texture, stir in a handful of toasted slivered almonds or a dash of nutmeg just before serving to give the dish an aromatic finish.
Frequently Asked Questions
Can I use leftover cooked rice?
This recipe is designed for raw rice to allow the starches to thicken the milk. If using cooked rice, reduce the milk by half and cook on Low for only 1 to 2 hours.
How do I store and reheat rice pudding?
Store in an airtight container in the fridge for up to four days. To reheat, add a splash of milk to loosen it up and warm it gently in the microwave or on the stove.
Why is my rice pudding dry?
Rice varieties absorb liquid differently. If your pudding is too thick, simply stir in an extra half-cup of warm milk until you reach your desired creaminess.
Can I cook this on High?
It is possible to cook on High for about 2 hours, but Low is highly recommended. The slower temperature prevents the milk from curdling and results in a much smoother texture.
Rice pudding is a timeless classic that proves simplicity is often the greatest sophistication. Whether you enjoy it warm from the pot or chilled the next morning, it is a dish that speaks to the heart. We hope this slow cooker method makes it easier than ever for you to enjoy a bowl of pure, creamy comfort.
