Slow Cooker Creamy Rice Pudding with Raisins and Cinnamon
There is something deeply comforting about a bowl of warm, creamy rice pudding on a cold winter night. This slow cooker version takes all the guesswork out of the classic dessert by letting your crockpot do all the heavy lifting. You simply pour one luscious mixture of milk, cream, sugar, cinnamon, and plump raisins right over raw rice, set it, and walk away. Hours later, you are rewarded with a rich, velvety pudding that smells like a hug and tastes even better.
Whether you are serving it as a cozy after-dinner dessert or sneaking a warm bowl in the late evening hours, this recipe delivers that old-fashioned comfort that store-bought pudding simply cannot match. The slow, gentle heat allows the rice to absorb every bit of the spiced cream mixture, creating a texture that is tender, thick, and deeply satisfying.
Ingredients
- 1 cup long-grain white rice, uncooked and rinsed
- 3 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/3 cup raisins
- 1 teaspoon ground cinnamon, plus extra for topping
- 1/4 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 2 large eggs, beaten
- Pinch of salt
- Butter for greasing the slow cooker insert
Method
- Lightly grease the inside of your slow cooker insert with a little butter to prevent sticking and make cleanup easier.
- Add the rinsed uncooked white rice directly into the bottom of the slow cooker and spread it out evenly.
- In a large mixing bowl or glass pitcher, whisk together the whole milk, heavy cream, granulated sugar, beaten eggs, vanilla extract, cinnamon, nutmeg, and a pinch of salt until fully combined and smooth.
- Stir the raisins into the milk mixture so they are evenly distributed throughout.
- Slowly pour the entire creamy mixture over the raw rice in the slow cooker, making sure the liquid covers the rice completely.
- Place the lid on the slow cooker and cook on LOW for 3 to 4 hours, stirring gently once or twice during cooking to prevent the edges from setting too firmly before the center is done.
- After 3 hours, begin checking the consistency. The pudding should be thick, creamy, and the rice should be completely tender. If it still looks too loose, continue cooking for another 30 minutes with the lid slightly ajar.
- Once done, give the pudding a good stir and taste for sweetness, adjusting if needed.
- Spoon into bowls while warm and dust generously with ground cinnamon before serving.
Tips for the Best Results
Always rinse your rice before adding it to the slow cooker. This removes excess surface starch and helps the pudding achieve a creamier rather than gluey texture. Long-grain white rice works beautifully here, but medium-grain rice can also produce an even thicker, starchier result if that is your preference.
Do not be tempted to lift the lid too often during cooking, as releasing steam can significantly extend your cooking time. A quick stir at the halfway point is all that is needed to keep things cooking evenly.
Serving Suggestions
This pudding is wonderful served warm straight from the slow cooker on a chilly evening. You can top it with a drizzle of honey, a sprinkle of brown sugar, a handful of toasted nuts, or even a dollop of whipped cream for something a little more indulgent. Leftovers store well in the refrigerator for up to four days and can be gently reheated with a splash of milk stirred in to bring back that silky, creamy consistency.
