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A creamy rice dish in a slow cooker, topped with a rich, velvety sauce studded with plump raisins, being poured over fluffy white rice.

Slow Cooker Rice Pudding

Creamy slow cooker rice pudding made with white rice, whole milk, heavy cream, cinnamon, and vanilla. Hands-off, comforting, and better than any diner version.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 6
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup uncooked white rice long-grain or jasmine
  • 4 cups whole milk
  • 1 cup heavy cream
  • ½ cup sugar
  • ½ cup raisins or dried cranberries
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • Pinch of salt
  • Butter for greasing the slow cooker

Equipment

  • Slow cooker (4- to 6-quart)

Method
 

  1. Lightly grease the slow cooker with butter.
  2. Add the uncooked rice.
  3. Whisk together milk, heavy cream, sugar, vanilla, cinnamon, and salt; pour over rice.
  4. Stir in raisins.
  5. Cover and cook on low for 3–4 hours, stirring once halfway if possible.
  6. Serve warm or chilled when the rice is tender and the pudding is creamy.

Notes

Grease the slow cooker for easier cleanup. The pudding thickens as it cools. Stir once during cooking for best texture if you are home. Excellent warm or cold. Store leftovers in the refrigerator up to 5 days. Adjust sweetness and cinnamon to taste.