If you’ve ever wanted a dessert that feels like a warm hug in a bowl, then you’re going to love this Slow Cooker Rice Pudding Recipe. It’s velvety, comforting, and so easy to make since the slow cooker does most of the magic for you. Imagine tender rice swimming in creamy milk, sweetened just right with sugar and a touch of vanilla, all enhanced by the gentle warmth of cinnamon. This recipe produces a rich, luscious pudding that’s perfect for cozy nights or a simple but impressive treat to share with friends and family.
Ingredients You’ll Need
Getting started with this Slow Cooker Rice Pudding Recipe is a breeze thanks to the wonderfully simple ingredients. Each one plays a crucial role in balancing flavor, texture, and that signature creaminess we all adore in rice pudding.
- Long-grain white rice: Gives you tender grains that hold their shape without turning mushy during slow cooking.
- Whole milk or 2% milk: Provides creaminess and richness that make the pudding silky smooth.
- Granulated sugar: Sweetens the pudding just right—feel free to adjust to your taste preferences.
- Vanilla extract: Adds a fragrant, warm sweetness that elevates the entire dish.
- Cinnamon stick or ground cinnamon: Infuses cozy, spicy notes that complement the rice perfectly.
- Pinch of salt: Balances the sweetness and brightens the flavors.
- Butter (optional): Adds extra richness and a smooth finish, but you can easily skip it if you prefer.
How to Make Slow Cooker Rice Pudding Recipe
Step 1: Combine Ingredients
Start by rinsing your rice thoroughly under cold water to wash away excess starch—that’s key to preventing the pudding from turning gluey. Then toss the rice into your slow cooker along with the milk, sugar, vanilla, cinnamon, and a pinch of salt. Give everything a good stir so all those flavors mingle beautifully from the get-go.
Step 2: Slow Cook the Mixture
Pop the lid on your slow cooker and set it to low heat. Let it cook away for about 3 to 4 hours. Be sure to stir occasionally—this little bit of attention keeps the rice from sticking at the bottom and helps to develop that irresistible creamy texture. As it cooks, the rice will absorb the milk and become tender, turning luscious and silky.
Step 3: Finish and Adjust
When the rice is perfectly soft, fish out the cinnamon stick if you used one. Now’s the moment to swirl in butter if you want that extra creamy richness that melts in every bite. Taste your pudding and tweak the sweetness or vanilla if needed—this recipe loves a personal touch. Let it sit a bit so it thickens up slightly before serving.
How to Serve Slow Cooker Rice Pudding Recipe
Garnishes
A sprinkle of freshly grated nutmeg or a dusting of cinnamon makes a simple yet stunning garnish. For some crunch, toasted nuts like almonds or walnuts work beautifully and add texture contrast that keeps every bite interesting.
Side Dishes
This slow cooker rice pudding shines bright on its own, but pairing it with fresh berries or a dollop of whipped cream brings fresh fruitiness and lightness that complement the creamy richness perfectly. A cup of black tea or coffee also pairs wonderfully to balance sweetness and round out the experience.
Creative Ways to Present
For a charming presentation, serve the rice pudding in clear glass jars or vintage dessert cups so those layers and textures are on display. You can also drizzle honey or caramel sauce over the top or even fold in some raisins or shredded coconut before serving for an unexpected twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Slow Cooker Rice Pudding Recipe in an airtight container in the refrigerator. It will keep well for up to 4 days, and the flavors actually deepen as they mingle overnight.
Freezing
You can freeze rice pudding, but be mindful that the texture will change slightly. Use freezer-safe containers and freeze in portions for up to 2 months. Thaw in the fridge overnight before reheating gently on the stove or in the microwave.
Reheating
Reheat your rice pudding slowly over low heat or in short bursts in the microwave, stirring often. If it’s thickened too much in the fridge, add a splash of milk to loosen it up and restore that silky smoothness.
FAQs
Can I use brown rice for this Slow Cooker Rice Pudding Recipe?
Brown rice requires a longer cooking time and contains more fiber, so it won’t get as creamy as white rice. If you want to experiment, be prepared to extend the cooking time and adjust liquid amounts.
Is it necessary to rinse the rice before cooking?
Absolutely! Rinsing removes excess starch, which helps prevent the pudding from becoming overly sticky or gummy, resulting in a creamier texture.
Can I make this recipe dairy-free?
Yes! Substitute the milk with a creamy plant-based alternative like coconut milk or almond milk for a dairy-free twist. The flavor will shift slightly but still be delicious.
How thick should the rice pudding be when it’s done?
The pudding should be creamy and thick enough to coat a spoon but still soft and slightly loose, as it will thicken further upon cooling.
Can I add any other flavors or mix-ins?
Definitely! Raisins, shredded coconut, or even a handful of chopped nuts stirred in towards the end of cooking add wonderful texture and extra flavor dimensions.
Final Thoughts
This Slow Cooker Rice Pudding Recipe is one of those timeless comfort desserts that’s effortless to make and endlessly satisfying. It’s perfect for cozy evenings or sweet moments shared with loved ones, warming your heart and belly alike. If you’ve been looking for a no-fuss, crowd-pleasing treat that feels both nostalgic and special, give this recipe a try—you’ll soon find it becoming a beloved classic in your kitchen too!
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Slow Cooker Rice Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 3 to 4 hours
- Total Time: 3 hours 10 minutes to 4 hours 10 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Rice Pudding recipe offers a creamy, comforting dessert made effortlessly by slow cooking long-grain white rice with milk, sugar, cinnamon, and vanilla. Perfect for a warm treat or a chilled sweet dish, this pudding combines simple ingredients to create a rich and flavorful classic dessert.
Ingredients
Rice and Milk
- 1 cup long-grain white rice
- 4 cups whole milk or 2% milk
Sweeteners and Flavorings
- 1/2 cup granulated sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 1 cinnamon stick or 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1 tablespoon butter (optional)
Instructions
- Combine Ingredients: Rinse the rice thoroughly under cold water to remove excess starch, which helps prevent the pudding from becoming too sticky. Place the rinsed rice into the slow cooker along with the milk, sugar, vanilla extract, cinnamon (stick or ground), and a pinch of salt. Stir all ingredients together to evenly distribute.
- Slow Cook the Mixture: Cover the slow cooker with its lid and set it to low heat. Allow the rice pudding to cook for 3 to 4 hours. Stir the mixture occasionally during cooking to prevent the rice from sticking to the bottom of the pot and to ensure even cooking. The pudding is done when the rice is tender and the mixture becomes creamy.
- Finish and Adjust: Once the rice is soft and the pudding has thickened, remove the cinnamon stick if used. Stir in the optional butter to add richness and a smooth texture. Taste the pudding and adjust the sweetness or vanilla extract as needed according to your preference. Let the pudding cool slightly to thicken further before serving.
Notes
- For a dairy-free version, substitute milk with almond or coconut milk, adjusting cooking times as needed.
- Adjust sugar according to your sweetness preference or dietary needs.
- Ensure to stir occasionally during cooking to avoid burning or sticking at the bottom.
- The pudding can be served warm or chilled; refrigerate leftovers promptly.
- Optional add-ins like raisins, nutmeg, or a sprinkle of cinnamon on top enhance flavor.
