Why You’ll Love This Recipe
- Practically makes itself with gentle, hands-off slow cooker heat
- No constant stirring or watching to prevent scorching
- Creamy, silky texture from slow-released rice starches
- Simple pantry ingredients you probably already have
- Warmly spiced with cinnamon and vanilla
- Endlessly customizable with your favorite add-ins
- Perfect warm or cold—two desserts in one
- Great for meal prep—tastes even better the next day
- Kid-friendly comfort food that appeals to all ages
- Makes your kitchen smell like a warm hug
Ingredients
- ¾ cup uncooked white rice (short or medium grain works best)
- 4 cups whole milk
- 1 cup heavy cream (for extra richness)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
- ½ cup raisins (optional)
Optional Toppings:
- Extra cinnamon
- Fresh berries
- Toasted nuts
- Caramel sauce
- Whipped cream
Equipment
- 4-6 quart slow cooker
- Fine mesh strainer (for rinsing rice)
- Measuring cups and spoons
- Wooden spoon or spatula
- Serving bowls
Step-by-Step Instructions
Step 1: Rinse Your Rice
Place the rice in a fine mesh strainer and rinse it thoroughly under cold running water, swishing it around with your fingers until the water runs clear. This removes excess surface starch that can cause clumping and helps the rice cook more evenly. Drain well and shake off any excess water.
Step 2: Combine Everything in the Slow Cooker
Add the rinsed rice directly to your slow cooker. Pour in the milk and heavy cream, then add the sugar, cinnamon, and a pinch of salt. Stir everything together gently until the sugar dissolves and everything is evenly combined. The mixture will look thin now—that’s exactly right. The magic happens slowly over the next few hours.
Put the lid on your slow cooker and set it to LOW for 2½ to 3 hours. If you’re around and can manage it, stir once or twice during cooking to ensure even texture and prevent any rice from sticking to the bottom, but it’s not absolutely necessary. The pudding is done when the rice is completely tender and the mixture has thickened to a creamy consistency that coats the back of a spoon. It should still look slightly loose and pourable—it will continue to thicken dramatically as it cools
Step 4: Add Vanilla and Optional Raisins
During the final 10-15 minutes of cooking, stir in the vanilla extract. This is also when you add raisins if you’re using them—adding them during the last 30 minutes gives them time to plump up and soften without turning to mush. Stir gently to distribute everything evenly.
Step 5: Check Consistency and Rest
Turn off the slow cooker and let the pudding rest for about 10 minutes with the lid off. It will thicken noticeably as it sits. If it looks too thick at this point, stir in a splash of warm milk to loosen it to your preferred consistency. Remember: rice pudding continues to thicken as it cools, so err on the side of slightly looser while it’s hot.
Step 6: Serve with Love
Spoon into bowls and serve warm, at room temperature, or chilled—it’s delicious at any temperature. Top with a dusting of extra cinnamon, fresh berries, toasted nuts, a drizzle of caramel, or whatever makes your heart happy.
Pro Tips
- Use short or medium grain rice. These varieties release more starch as they cook, creating that signature creamy texture. Long grain rice stays too separate and won’t give you the same creaminess.
- Don’t skip rinsing the rice. It prevents clumping and helps achieve an even, smooth texture.
- Stir once or twice if you can. This isn’t mandatory, but a gentle stir halfway through ensures even cooking and prevents any rice from sticking.
- The pudding will thicken as it cools. Always make it slightly looser than you think you want—it firms up significantly in the refrigerator.
- Add a tablespoon of butter at the end. This creates an even silkier, more luxurious texture.
- Warm your milk additions. If you need to thin the pudding after it cools, use warm milk rather than cold so it incorporates smoothly.
Variations & Substitutions
- Spiced version: Add ½ teaspoon of nutmeg, ¼ teaspoon of cardamom, or a whole cinnamon stick (remove before serving).
- Citrus twist: Stir in 1 tablespoon of orange or lemon zest during the last 15 minutes for bright, fresh flavor.
- Coconut rice pudding: Replace 2 cups of the milk with coconut milk and garnish with toasted coconut flakes.
- Make it dairy-free: Use coconut milk or almond milk throughout, though the texture will be slightly different.
- Caramel rice pudding: Drizzle warm caramel sauce over each serving.
- Berry swirl: Stir in raspberry or strawberry compote at the end for pockets of fruity sweetness.
- Chocolate rice pudding: Stir in ⅓ cup of cocoa powder and increase sugar to ⅔ cup.
- Make it lower sugar: Reduce sugar to ⅓ cup—it will be less sweet but still delicious.
Serving, Pairing & Storage
How to Serve:
Rice pudding is incredibly versatile. Serve it warm right from the slow cooker for the ultimate comfort food experience, or chill it overnight for a firmer, pudding-like texture. Top with fresh berries, toasted almonds or pecans, a sprinkle of cinnamon, a drizzle of honey or caramel, or a dollop of whipped cream.
What It Pairs Well With:
This works beautifully as dessert after any meal, but it’s also lovely as a sweet breakfast or afternoon snack. Pair with strong black coffee, chai tea, or a glass of cold milk.