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
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