Slow Cooker Rice Pudding
Slow Cooker Rice Pudding

Cooking rice pudding in a slow cooker is a fantastic way to create a heart warming dessert with limited fuss.

I used to bake it in the oven and was convinced that was the best way. I am happy to say I am no longer convinced.

The beauty of using the slow cooker is that you can just throw the ingredients in and let the cooker do its thing. It also does not heat up the kitchen like the oven method does.

The problem I did encounter when I first tried to use my slow cooker was ending up with crunchy rice. Recipes I saw said to cook for 3 hours, but it still tasted raw. I couldn’t understand what the issue was.

After some research I remembered that the type of rice used makes all the difference. Medium grain rice is a must for perfectly creamy, soft (but not mushy) rice pudding.

If you are a fan of rice pudding, pick up a bag of medium grain rice so you will always be ready when a craving hits.

This is also a fantastic dessert for when company is coming. Everyone will think you worked all afternoon on this decadent dessert. Don’t worry, your secret is safe with me.

Freezing Rice Pudding

Rice pudding freezes well, but raisins do not. They tend to get dry and hard. If you plan to make a batch to freeze, do not add the raisins to the slow cooker.

To add raisins to rice pudding that has been frozen, soak raisins in warm water for about 15 minutes to soften them. Thaw the rice pudding on the stove or in the microwave, then add the raisins. Be sure to label any batches that go in the freezer.

Frozen rice pudding can be stored for 3-4 months.

If you scale up the recipe, remember to increase the cooking time. When doubling it, add half as much more time (from 2.5 hours to 3.25 hours) and keep the same resting time of 40 minutes.

Recipe Demo Video

GET MORE INFORMATION

Slow Cooker Rice Pudding Recipe

Print Recipe

Servings Prep Time Cook Time
8 5 minutes 3 Hours

Recipe Notes

  • Rice pudding freezes well, but raisins do not. They tend to get dry and hard. If you plan to make a batch to freeze, do not add the raisins. To add raisins to rice pudding that has been frozen, soak raisins in warm water to soften them. Thaw the rice pudding on the stove or in the microwave, then add the raisins. Be sure to label any batches that go in the freezer. Frozen rice pudding can be stored for 3-4 months.
  • If you scale up the recipe, remember to increase the time. When doubling it, add half as much more time (from 2.5 hours to 3.25 hours) and keep the same resting time of 40 minutes.

INGREDIENTS

  • 150 grams (3/4 Cup) Medium Grain White Rice
  • 100 grams (1/2 Cup) White Sugar
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Ground Nutmeg
  • 750 ml (3 Cups) 3.25% or 2% Milk
  • 40 grams (1/4 Cup) Raisins
  • 1 Teaspoon Vanilla Extract

DIRECTIONS

Gather your ingredients and lightly grease the slow cooker bowl.
Gather your ingredients and lightly grease the slow cooker bowl.
Rinse the rice well and drain.
Rinse and drain rice to remove excess starch. Set aside.
Combine milk and sugar and stir until sugar is dissolved.
Combine milk and sugar and stir until sugar is dissolved.
Add salt, vanilla extract and nutmeg. Pour this mixture into the slow cooker.
Add salt, vanilla extract and nutmeg. Pour this mixture into the slow cooker.
Add the raisins and rice to slow cooker. Stir to combine.
Add the raisins and rice to slow cooker. Stir to combine.
Turn cooker on High for 2.5 hours. Once done cooking, turn off cooker and allow to rest for 40 minutes. This will allow it to thicken.
Turn cooker on High for 2.5 hours. Once done cooking, turn off cooker and allow to rest for 40 minutes. This will allow it to thicken.
When the resting time is done, it will look a bit watery. But, it will all combine nicely once it is stirred.
When the resting time is done, it will look a bit watery. But, it will all combine nicely once it is stirred.
Slow Cooker Rice Pudding
Serve warm or cold. It may thicken more in the fridge but you can just add a small amount of milk to thin it out.
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