Rice Pudding Made Easy in a Slow Cooker

Creamy, comforting, and effortlessly made — the coziest dessert with minimal effort.

Few desserts feel as nostalgic and soothing as a warm bowl of rice pudding. Inspired by the classic Rice pudding, this slow cooker version transforms simple pantry staples into a rich, creamy treat — without constant stirring or babysitting the stove.

Whether you enjoy it warm on a chilly evening or chilled straight from the fridge, this Slow Cooker Rice Pudding is smooth, lightly sweet, and infused with vanilla and cinnamon. It’s comfort food at its finest — and it couldn’t be easier.

Why You’ll Love This Recipe

No standing over the stove
Ultra creamy texture
Budget-friendly ingredients
Great for meal prep
Easy to customize

Ingredients

¾ cup uncooked short-grain white rice
4 cups whole milk
1 cup heavy cream
½ cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt
2 tablespoons butter
½ cup raisins (optional)

Step-by-Step Instructions

1. Prepare the Slow Cooker

Lightly grease your slow cooker insert with butter or nonstick spray to prevent sticking.

2. Combine Ingredients

Add rice, milk, heavy cream, sugar, cinnamon, salt, and butter into the slow cooker. Stir gently to combine.

If using raisins, add them now.

3. Cook Low and Slow

Cover and cook on LOW for 2½ to 3 hours, stirring once or twice during cooking if possible.

Rice pudding is ready when the rice is tender and the mixture is thick and creamy.

4. Add Vanilla

Stir in vanilla extract during the last 10 minutes of cooking.

5. Adjust Texture

If pudding thickens too much after cooking, stir in a splash of warm milk to loosen it.

6. Serve

Serve warm with a sprinkle of cinnamon, or chill in the refrigerator for at least 2 hours for a thicker, classic texture.

Tips for Perfect Rice Pudding

Use Short-Grain Rice
Short-grain rice releases more starch, creating a creamier texture.

Avoid High Heat
Cooking on HIGH may cause scorching.

Stir Occasionally
Even one or two stirs during cooking improves creaminess.

Let It Rest
It thickens more as it cools.

Flavor Variations

Classic Cinnamon Raisin

Add extra cinnamon and golden raisins.

Vanilla Bean

Use seeds from 1 vanilla bean instead of extract.

Coconut Twist

Replace half the milk with coconut milk.

Chocolate Rice Pudding

Stir in ½ cup chocolate chips at the end.

Caramel Drizzle

Top with warm caramel sauce for extra indulgence.

Storage & Reheating

Refrigerator: Store in airtight container up to 5 days.
Freezer: Not recommended (texture changes).
Reheat: Warm gently on stovetop or microwave, adding milk as needed.

Nutrition (Approximate Per Serving)

Calories: 320
Carbohydrates: 45g
Fat: 12g
Protein: 8g

Frequently Asked Questions

Can I use brown rice?
Yes, but increase cooking time by about 1 hour and expect a slightly firmer texture.

Can I make it dairy-free?
Use almond milk, oat milk, or coconut milk, but expect a lighter texture.

Why is my pudding too thin?
Cook slightly longer or let it cool — it thickens as it rests.

Final Thoughts

Slow Cooker Rice Pudding proves that simple ingredients can create extraordinary comfort. The gentle heat allows the rice to slowly absorb milk and sugar, developing that creamy, spoon-coating texture everyone loves.

Perfect for family gatherings, cozy evenings, or meal prepping sweet treats for the week, this effortless dessert will quickly become a go-to favorite in your kitchen.