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Some desserts feel like they belong to another time — simple, familiar, and deeply comforting. Rice pudding is one of them. Creamy, lightly sweet, and gently spiced, it’s the kind of dish that doesn’t try too hard. It just delivers warmth in every spoonful.
Making rice pudding in a slow cooker takes that comfort one step further. There’s no hovering over the stove. No worrying about scorching milk. No constant stirring. Just steady, gentle heat that slowly transforms everyday ingredients into a smooth, velvety dessert.
Why the Slow Cooker Method Works
Traditional rice pudding relies on careful stovetop attention. Milk can scorch. Rice can stick. The texture can turn uneven if it isn’t stirred frequently.
A slow cooker solves those problems.
Its low, consistent heat allows the rice to gradually release starches into the milk. That starch is what creates the pudding’s natural creaminess. Because the temperature remains steady, the mixture thickens evenly without burning or separating.
The result is:
- Tender rice
- Balanced sweetness
- Smooth, creamy consistency
- Deep, developed flavor
It’s a method that rewards patience without demanding effort.
Ingredients You’ll Need
One of the best things about rice pudding is how accessible it is. These ingredients are pantry staples in many homes:
- ¾ cup uncooked white rice (short or medium grain preferred)
- 4 cups whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
- ½ cup raisins (optional)
Short- or medium-grain rice works best because it contains more starch, which helps create that classic pudding texture.
Whole milk and heavy cream contribute richness. If you prefer a lighter version, you can reduce the cream slightly, though the pudding may be less silky.
Step-by-Step Instructions
1. Rinse the Rice
2. Combine the Ingredients
Place the rinsed rice, milk, heavy cream, sugar, cinnamon, and salt directly into the slow cooker. Stir gently to combine.
3. Cook Slowly
Cover and cook on LOW for 2½ to 3 hours.
If possible, stir once or twice during cooking. While not strictly required, this helps maintain even consistency.
The pudding is ready when the rice is tender and the mixture has thickened but still looks slightly loose. It will continue to thicken as it cools.
4. Add Vanilla and Optional Raisins
Stir in the vanilla during the final 10–15 minutes.
If using raisins, add them during the last 30 minutes so they soften without breaking down too much.
Allow the pudding to rest for 10–15 minutes before serving.
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