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Creamy slow cooker rice pudding made with tender short-grain rice, whole milk, cinnamon, vanilla, and plump raisins. Served warm in a bowl with a light sprinkle of cinnamon on top, showcasing its thick, custardy texture and classic old-fashioned comfort.

Slow Cooker Rice Pudding

Creamy, old-fashioned slow cooker rice pudding made with short-grain rice, whole milk, cinnamon, vanilla, and raisins. Hands-off, rich, and comforting—perfect for dessert or breakfast.
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Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings: 6
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup uncooked short-grain white rice Arborio or sushi rice
  • 4 cups whole milk
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • ½ cup raisins
  • ¼ teaspoon kosher salt optional but recommended
  • 1 tablespoon unsalted butter or neutral oil for greasing, optional

Equipment

  • Slow cooker (4- to 6-quart)

Method
 

  1. Lightly grease the slow cooker. Spread the uncooked rice (do not rinse) evenly in the bottom.
  2. Whisk together the milk, sugar, cinnamon, vanilla, raisins, and salt. Pour over the rice and stir gently.
  3. Cover and cook on LOW for 2½ to 3½ hours, until the rice is very tender and the mixture is creamy. Check around 2½ hours.
  4. Stir well. Adjust consistency with a splash of cold milk if needed.
  5. Let rest on WARM for 10–15 minutes. Serve warm with extra cinnamon if desired.

Notes

Do not rinse the rice—the surface starch creates the creamy texture. Whole milk is best for richness. The pudding thickens as it cools. Start checking at 2½ hours. Excellent make-ahead dessert or breakfast. Reheat leftovers with a splash of milk. Raisins can be omitted.