Print

Print Recipe

A creamy and cozy slow cooker dessert made with simple pantry staples like instant rice, milk, sugar, and cinnamon, perfect for hands-off preparation.

Ingredients

Scale
  • 4 cups whole milk or any dairy-free milk such as almond milk
  • ½ cup granulated sugar
  • 1 cup uncooked instant rice (Minute rice) or short-grain rice like Arborio
  • 1 teaspoon ground cinnamon (plus a pinch of nutmeg, optional)
  • 1 teaspoon vanilla extract (added at the end)
  • 2 tablespoons diced butter (salted or unsalted)

Instructions

  1. Spray the slow cooker insert with non-stick cooking spray if it tends to stick.
  2. Add milk and granulated sugar to the slow cooker and stir to combine.
  3. Stir in uncooked instant or short-grain rice, ground cinnamon, and vanilla extract.
  4. Scatter diced butter evenly over the top.
  5. Cover and cook on low for 2 to 3 hours, stirring gently every so often, until the rice is tender and most of the liquid is absorbed.
  6. While still warm, stir in desired mix-ins such as raisins, sautéed cinnamon apples, chopped chocolate, or nuts if using.
  7. If pudding is too thick, stir in a splash of milk or cream to loosen before serving.

Notes

Cooking time may vary depending on the slow cooker; watch closely to avoid overcooking., Pudding thickens as it cools; add milk or cream to adjust consistency., To store, cool to room temperature and refrigerate in an airtight container for 3–5 days., Reheat gently on stovetop or microwave with added milk or cream for best texture., The pudding can be frozen for up to 1 month; thaw overnight in fridge and reheat with milk., Safe food handling: discard pudding left at room temperature for more than 2 hours.

Nutrition

Find it online: https://cookingcrumbs.com/slow-cooker-rice-pudding/