Creamy Classic Slow Cooker Rice Pudding
There’s something comforting about a bowl of warm rice pudding. It’s simple, nostalgic, and always hits the spot. This slow cooker version takes the stress out of the process and turns pantry staples into a creamy, lightly sweet treat.
No babysitting a pot, no tricky techniques—just smooth, cinnamon-scented goodness with minimal effort. It’s perfect for dessert, a cozy snack, or even a special breakfast.
What Makes This Recipe So Good
- Hands-off cooking: The slow cooker does the work, giving you a silky texture without constant stirring.
- Creamy and comforting: A blend of milk and cream creates a rich, custardy feel that isn’t heavy or cloying.
- Flexible sweetness: Adjust sugar to taste and finish with your favorite toppings—raisins, toasted nuts, or a swirl of jam.
- Budget-friendly: Uses simple ingredients you probably already have in the pantry and fridge.
- Great warm or cold: Enjoy it right away or chill it for a thicker, spoonable pudding later.
Ingredients
- 1 cup uncooked medium-grain or short-grain white rice (such as Arborio or Calrose)
- 4 cups whole milk
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1/2 cup granulated sugar (adjust to taste)
- 2 large eggs, beaten
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon kosher salt
- 3/4 cup raisins or golden raisins (optional)
- 1 tablespoon unsalted butter (for richness and gloss)
- Zest of 1 small lemon or orange (optional, for brightness)
- Ground cinnamon or extra nutmeg for serving
How to Make This Slow Cooker Rice Pudding
- Rinse the rice: Place the rice in a fine-mesh strainer and rinse under cool water until the water runs mostly clear. This helps prevent gumminess and keeps the pudding creamy, not gluey.
- Grease the slow cooker: Lightly coat the insert with butter or cooking spray.
This reduces sticking and makes cleanup easier.
- Combine the base: Add the rinsed rice, whole milk, cream, sugar, cinnamon, nutmeg, and salt to the slow cooker. Stir well to distribute the rice evenly.
- Cook low and slow: Cover and cook on Low for 2 1/2 to 3 1/2 hours. Stir every 45–60 minutes if you can.
The mixture will look thin at first and thicken as the rice releases starch.
- Check doneness: When the rice is tender and the mixture is creamy but still a bit loose, it’s ready for the next step. It will continue to thicken as it cools.
- Temper the eggs: In a small bowl, whisk the beaten eggs. Ladle in 1/2 cup of hot pudding, whisking constantly.
Repeat with another 1/2 cup to gently warm the eggs. This prevents scrambling.
- Finish the pudding: Stir the tempered eggs back into the slow cooker. Add the vanilla, butter, citrus zest (if using), and raisins.
Cook on Low for another 10–15 minutes, stirring a couple of times, until glossy and slightly thicker.
- Adjust to taste: Taste and add a pinch more salt or a splash more vanilla if needed. If it’s too thick, stir in a little warm milk to loosen.
- Serve: Spoon into bowls. Dust with cinnamon or nutmeg.
Enjoy warm, or let it cool and chill for a thicker, scoopable pudding.
Keeping It Fresh
- Refrigeration: Cool the pudding to room temperature, then transfer to an airtight container. Refrigerate for up to 4 days.
- Prevent a skin: Press plastic wrap directly onto the surface before sealing the container if you want to avoid a skin forming.
- Reheating: Warm gently on the stovetop or in the microwave with a splash of milk to loosen. Stir often for an even, creamy texture.
- Freezing: You can freeze portions for up to 2 months, but the texture can become grainy.
If you freeze it, thaw overnight in the fridge and whisk in warm milk to restore creaminess.
Health Benefits
- Calcium and protein: Made with milk and eggs, this pudding offers a modest amount of calcium and protein per serving.
- Energy from carbs: Rice provides steady, comforting energy. It’s a satisfying option when you need something gentle and filling.
- Customizable sweetness: You control the sugar. Use less sugar or swap part of it with maple syrup or honey if you prefer.
- Gluten-free by nature: Rice and dairy are naturally gluten-free, making this a friendly dessert for many diets.
Always check labels if cross-contamination is a concern.
Common Mistakes to Avoid
- Using the wrong rice: Long-grain rice can turn out thinner and less creamy. Medium- or short-grain works best for a classic texture.
- Skipping the rinse: Not rinsing can make the pudding overly starchy and thick in a stodgy way, rather than creamy.
- Overcooking: If you cook too long, the rice can break down and the mixture can curdle, especially after adding eggs. Keep it on Low and check early.
- Adding eggs too fast: Dumping cold eggs into hot pudding will scramble them.
Temper them first for a silky finish.
- Not stirring: Occasional stirring prevents clumps and helps the rice cook evenly, especially around the edges.
Alternatives
- Dairy-free: Use full-fat canned coconut milk for part or all of the dairy and sweeten with coconut sugar. Add a pinch of cardamom for a tropical twist.
- No-egg version: Skip the eggs and increase cream by 1/2 cup, or stir in 2–3 tablespoons of cornstarch slurry in the last 15 minutes for extra body.
- Different sweeteners: Try maple syrup, honey, or brown sugar for deeper flavor. Reduce or adjust to taste.
- Flavor swaps: Add a cinnamon stick during cooking, swap vanilla for almond extract, or stir in a little orange blossom water or rose water for a fragrant finish.
- Mix-ins: Replace raisins with chopped dates, dried cherries, or toasted pistachios.
A spoonful of fruit compote or a drizzle of caramel is also great.
- Brown rice: You can use short-grain brown rice, but it will take longer (add 45–60 minutes) and the texture will be chewier. Increase liquid by about 1 cup.
FAQ’s For Slow Cooker Rice Pudding
Can I use leftover cooked rice?
Yes. Use 3 to 3 1/2 cups of cooked rice.
Reduce the milk by about 1 to 1 1/2 cups since the rice has already absorbed liquid, and cook on Low for 1 to 2 hours, adding the tempered eggs at the end as directed.
How do I keep the pudding from curdling?
Keep the heat on Low, avoid overcooking, and temper the eggs slowly. Stir gently after adding the eggs and cook just until slightly thickened and glossy.
What if my pudding is too thin?
Let it rest off heat for 10–15 minutes; it thickens as it cools. If it’s still thin, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold milk) and heat on Low for a few more minutes.
What if it gets too thick?
Whisk in warm milk, a little at a time, until you reach your ideal texture.
This works for both freshly made and leftover pudding.
Do I have to add raisins?
No. They’re classic, but optional. Try chopped dried apricots, cranberries, or leave them out entirely.
Can I make it less sweet?
Absolutely.
Reduce sugar to 1/3 cup, then taste at the end and add a bit more if needed. Vanilla and cinnamon help the pudding taste balanced even with less sugar.
Wrapping Up
Classic Slow Cooker Rice Pudding is the kind of dessert that feels special without being fussy. With simple ingredients and a forgiving method, you get a creamy, cozy bowl every time.
Keep it classic with cinnamon and raisins, or make it your own with different flavors and toppings. Whether served warm on a chilly evening or chilled on a sunny afternoon, it’s comfort you can count on.
Classic Slow Cooker Rice Pudding – Creamy, Cozy, and Effortless
Ingredients
- 1 cup uncooked medium-grain or short-grain white rice (such as Arborio or Calrose)
- 4 cups whole milk
- 1 cup heavy cream (or half-and-half for a lighter version)
- ½ cup granulated sugar (adjust to taste)
- 2 large eggs, beaten
- 1 1/2 teaspoons pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ¼ teaspoon kosher salt
- ¾ cup raisins or golden raisins (optional)
- 1 tablespoon unsalted butter (for richness and gloss)
- Zest of 1 small lemon or orange (optional, for brightness)
- Ground cinnamon or extra nutmeg for serving
Instructions
- Rinse the rice: Place the rice in a fine-mesh strainer and rinse under cool water until the water runs mostly clear. This helps prevent gumminess and keeps the pudding creamy, not gluey.
- Grease the slow cooker: Lightly coat the insert with butter or cooking spray. This reduces sticking and makes cleanup easier.
- Combine the base: Add the rinsed rice, whole milk, cream, sugar, cinnamon, nutmeg, and salt to the slow cooker. Stir well to distribute the rice evenly.
- Cook low and slow: Cover and cook on Low for 2 1/2 to 3 1/2 hours. Stir every 45–60 minutes if you can. The mixture will look thin at first and thicken as the rice releases starch.
- Check doneness: When the rice is tender and the mixture is creamy but still a bit loose, it’s ready for the next step. It will continue to thicken as it cools.
- Temper the eggs: In a small bowl, whisk the beaten eggs. Ladle in 1/2 cup of hot pudding, whisking constantly. Repeat with another 1/2 cup to gently warm the eggs. This prevents scrambling.
- Finish the pudding: Stir the tempered eggs back into the slow cooker. Add the vanilla, butter, citrus zest (if using), and raisins. Cook on Low for another 10–15 minutes, stirring a couple of times, until glossy and slightly thicker.
- Adjust to taste: Taste and add a pinch more salt or a splash more vanilla if needed. If it’s too thick, stir in a little warm milk to loosen.
- Serve: Spoon into bowls. Dust with cinnamon or nutmeg. Enjoy warm, or let it cool and chill for a thicker, scoopable pudding.
