Slow Cooker Rice Pudding

Slow Cooker Rice Pudding is a warm, creamy dessert that’s incredibly easy to make. Using just a few pantry staples, the slow cooker does all the work, transforming rice, milk, and sugar into a comforting treat. Perfect for cozy evenings or as a sweet finish to any meal, this rice pudding recipe will quickly become a family favorite.

Table of Contents

1. Introduction
2. Ingredients
3. Step-by-Step Instructions
4. Cook Notes & Tips
5. Variations
6. Frequently Asked Questions (FAQs)
7. Conclusion

Ingredients

For Slow Cooker Rice Pudding

• 3/4 cup Arborio or short-grain rice
• 4 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• Pinch of salt
• Raisins (optional, for garnish)
• Ground cinnamon (optional, for garnish)

Step-by-Step Instructions

Step 1: Prepare the Slow Cooker

1. Spray the inside of your slow cooker with non-stick cooking spray to prevent sticking.

Step 2: Add the Ingredients

1. In the slow cooker, combine the rice, whole milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg (if using), and salt. Stir well to combine.

Step 3: Cook the Pudding

1. Cover the slow cooker with the lid and cook on low for 3-4 hours, stirring every hour to prevent the rice from clumping or sticking to the bottom.

Step 4: Check Consistency

1. After 3-4 hours, check the consistency of the pudding. The rice should be tender, and the mixture should be creamy. If the pudding seems too thick, you can add a bit more milk to reach your desired consistency.

Step 5: Serve

1. Once the pudding has reached your desired consistency, turn off the slow cooker. Let the pudding cool for a few minutes before serving.
2. Serve warm or chilled, garnished with raisins or a sprinkle of ground cinnamon if desired.

Cook Notes & Tips

• Rice Type: Arborio rice is ideal for this recipe because of its creamy texture, but you can also use other short-grain rice varieties.
• Stirring: Stirring the pudding every hour helps prevent the rice from sticking to the bottom and ensures an even, creamy texture.
• Sweetness: Adjust the amount of sugar to suit your taste. You can also use a sugar substitute if desired.

Variations

• Coconut Rice Pudding: Replace half of the milk with coconut milk for a rich, tropical flavor.
• Chocolate Rice Pudding: Stir in 1/2 cup of chocolate chips during the last 30 minutes of cooking for a chocolatey twist.
• Spiced Rice Pudding: Add a pinch of ground cardamom or cloves for extra warmth and depth of flavor.

Frequently Asked Questions (FAQs)

1. Can I Use Brown Rice Instead of White Rice?

Yes, you can use brown rice, but the cooking time will be longer, and the texture will be slightly different. Make sure to cook until the rice is tender.

2. How Should I Store Leftovers?

Store any leftover rice pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk if needed to restore creaminess.

3. Can I Make This Recipe Vegan?

Yes, you can use plant-based milk such as almond, coconut, or oat milk, and substitute the heavy cream with a non-dairy creamer.

4. Can I Freeze Rice Pudding?

Yes, rice pudding can be frozen. Allow it to cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator and reheat gently before serving.

Slow Cooker Rice Pudding is a comforting, easy dessert that’s perfect for any time of year. With its creamy texture and warm spices, it’s sure to be a hit with both kids and adults. Whether you serve it warm or chilled, this simple recipe is a wonderful way to end a meal on a sweet note.

Happy cooking!