Slow Cooker Rice Pudding

Slow Cooker Rice Pudding

• Prep time: 10 minutes

• Cook time: 3–4 hours (Low)

• Servings: 6

• Texture: Rich, creamy, and tender

Ingredients

• 1 cup Uncooked long-grain white rice (Arborio also works for extra creaminess)

• 4 cups Whole milk (for the best richness)

• 1/2 cup Granulated sugar (adjust to taste)

• 1/2 cup Heavy cream

• 2 tbsp Unsalted butter, melted

• 1 1/2 tsp Vanilla extract

• 1/2 tsp Ground cinnamon

• 1/4 tsp Salt

• Optional: 1/2 cup raisins or dried cranberries

Instructions

1. Prep the Pot: Grease the inside of your slow cooker with butter or non-stick spray to prevent the rice from sticking to the edges.

2. Combine: Add the rinsed rice, milk, sugar, heavy cream, melted butter, cinnamon, and salt to the slow cooker. Stir well to ensure the sugar is dissolved.

3. Slow Cook: Cover and cook on Low for 3 to 4 hours. Check at the 3-hour mark; the rice should be tender and most of the liquid absorbed, though it should still look a bit “soupy” (it thickens significantly as it cools).

4. Final Touch: Stir in the vanilla extract and raisins (if using) during the last 15 minutes of cooking.

5. Serve: Enjoy warm, or pour into a bowl, cover with plastic wrap (pressed against the surface to prevent a skin from forming), and chill in the fridge.

Tips for Success

• Rinse the Rice: Always rinse your rice under cold water until the water runs clear. This removes excess surface starch and prevents the pudding from becoming a gummy block.

• Don’t Use “High”: Milk-based recipes can easily curdle or scorch on the high setting. Stick to Low for a smooth custard.

• The “Wobble”: Take it out when it still has some liquid left. If you cook it until it’s dry in the pot, it will be hard and grainy once it cools.

Nutritional Info (Per Serving)

Estimates based on whole milk and heavy cream.

The Benefits

• Gluten-Free: A naturally gluten-free dessert that feels indulgent.

• Energy Boost: Provides a good mix of simple and complex carbohydrates for a steady energy release.

• Digestibility: Warm rice pudding is often cited as a “comfort food” because it is gentle on the digestive system.

Common Q&A

Q: Can I use brown rice? A: You can, but it requires more liquid and about 1–2 hours of extra cooking time. The texture will be nuttier and less “custard-like.”

Q: How do I fix it if it’s too thick after cooling? A: Simply stir in a splash of cold milk or a tablespoon of cream before serving to loosen it back up.

Q: Can I make this dairy-free? A: Yes! Substitute the milk and cream with full-fat canned coconut milk or oat milk for a similar creamy consistency.