A Warm, Nostalgic Dessert Made Effortlessly
Few desserts feel as comforting and timeless as a bowl of warm, creamy rice pudding. Loved across cultures for centuries, this humble blend of rice, milk, and sugar transforms into something silky, soothing, and deeply satisfying.
This slow cooker version makes the classic even better—no constant stirring, no risk of scorching, and minimal hands-on time. The gentle heat allows the rice to slowly release its starches, creating an ultra-smooth, velvety texture that tastes like pure comfort in every spoonful.
Whether served warm on a cozy evening or chilled for a refreshing treat, this recipe is simple, nostalgic, and irresistibly creamy.
Why You’ll Love This Recipe
- 🥣 Exceptionally creamy texture with minimal effort
- ⏱️ Hands-off slow cooker method—no babysitting required
- 🍇 Warm spices and plump raisins for classic flavor
- 🌙 Perfect for dessert, breakfast, or a comforting snack
- ❄️ Delicious warm or chilled
Ingredients
- 1 cup short-grain white rice (Arborio, sushi rice, or pudding rice), rinsed
- 4 cups whole milk
- 1 cup heavy cream
- ½ cup granulated sugar (adjust to taste)
- ½ cup raisins
- 1 tsp vanilla extract
- ½ tsp ground cinnamon, plus extra for garnish
- ¼ tsp ground nutmeg
- Pinch of salt
- Optional: 2 tbsp unsalted butter, diced
Step-by-Step Instructions
1. Prepare the Slow Cooker
Lightly grease the insert with butter or cooking spray to prevent sticking.
2. Rinse the Rice
Rinse under cold water until clear. This removes excess starch and helps create a smooth—not gummy—pudding.
3. Combine Ingredients
Add rice to the slow cooker.
In a bowl, whisk together milk, cream, sugar, raisins, vanilla, cinnamon, nutmeg, and salt until mostly dissolved.
Pour over the rice and dot with butter if using.
4. Cook Gently
Cover and cook:
- LOW: 2½–3½ hours
- HIGH: 1½–2 hours
Stir gently halfway through to ensure even cooking and prevent clumping.
5. Finish and Serve
Cook until rice is tender, plump, and creamy.
Let sit on Keep Warm for 15–30 minutes for extra richness.
Serve warm with a sprinkle of cinnamon—or chill for later.
Nutrition (Per Serving, Approx.)
- Calories: 350
- Protein: 10g
- Carbohydrates: 65g
- Fat: 7g
- Fiber: 2g
- Sodium: 150mg
Tips for Perfect Creamy Rice Pudding
- Use short-grain rice only for the creamiest texture.
- Stir once midway—too much stirring breaks the grains.
- Adjust sweetness before serving, as flavors deepen while cooling.
- For softer raisins, soak them 15 minutes in warm water or juice first.
Easy Flavor Variations
- 🌿 Add orange or lemon zest for brightness
- 🌰 Stir in ¼ tsp almond extract for warmth
- 🌴 Use coconut milk for a dairy-free tropical twist
- 🍁 Swap sugar for maple syrup or a sugar substitute
- ✨ Sprinkle with cardamom or allspice for deeper spice notes
Storage & Reheating
Refrigerate:
Store in an airtight container up to 4–5 days. It will thicken as it chills.
Reheat (Stovetop):
Warm gently with a splash of milk, stirring until creamy.
Reheat (Microwave):
Heat in short intervals, stirring and adding milk as needed.
Or enjoy cold—many people love the custard-like texture straight from the fridge.
Frequently Asked Questions
Best rice to use?
Short-grain varieties like Arborio or sushi rice for maximum creaminess.
Can it be dairy-free?
Yes—use full-fat coconut, oat, or cashew milk. Reduce liquid slightly if using thinner milk.
Too thick or too thin?
- Too thick → stir in warm milk.
- Too thin → cook longer on LOW until creamy.
Remember: it thickens as it cools.
Final Thoughts
This slow cooker rice pudding proves that the simplest ingredients can create the most comforting desserts. Creamy, gently spiced, and effortlessly prepared, it’s the kind of recipe that becomes a tradition—made on quiet weekends, shared with family, and remembered long after the last spoonful.
One bowl, one slow cooker, and a little patience—that’s all it takes to create pure comfort. 🥣✨
