Here’s a simple, cozy slow cooker rice pudding that comes out creamy, lightly sweet, and almost impossible to mess up.
🍚 Slow Cooker Rice Pudding
🧾 Ingredients
- 1 cup white rice (short or medium grain works best)
- 4 cups milk (whole milk gives best creaminess)
- ½ cup sugar (adjust to taste)
- 1 tsp vanilla extract
- 1 tsp cinnamon (plus extra for topping)
- 2 tbsp butter
- Pinch of salt
- Optional: raisins (½ cup), nutmeg, or condensed milk for extra richness
🔪 Instructions
- Rinse rice briefly (optional, but helps texture).
- Add all ingredients to the slow cooker. Stir well.
- Cook on:
- Low: 4–6 hours, or
- High: 2–3 hours
- Stir once or twice during cooking if you can (prevents sticking).
- When rice is soft and pudding is creamy, give it a final stir.
✨ Finish it right
- Add a splash of warm milk at the end if it gets too thick
- Sprinkle cinnamon or nutmeg on top before serving
- Serve warm or chilled
🧠 Pro tips (makes a big difference)
- Don’t use instant rice—it turns mushy
- Stirring at the end helps release starch for that classic creamy texture
- For extra indulgence, swap ½ cup milk with evaporated milk or cream
🍯 Variations
- Golden version: add saffron or turmeric + cardamom
- Dessert-style: stir in condensed milk at the end
- Healthy version: reduce sugar and add banana slices after cooking
If you want, I can give you a no-sugar version, a Pakistani-style kheer version, or a thicker bakery-style pudding.
