There’s something magical about a dessert that practically makes itself. When life gets hectic, and your to-do list stretches longer than your patience, the slow cooker becomes your best friend. And this creamy rice pudding is proof that comfort food doesn’t have to demand effort.
Imagine coming home to the scent of warm vanilla, soft grains of rice, and a hint of cinnamon — that cozy, nostalgic aroma that instantly brings you peace. This recipe turns a few humble pantry staples into a dessert that feels luxurious, yet it cooks quietly in the background while you go about your day.
Whether you serve it warm after dinner or chilled as a sweet treat the next morning, slow cooker rice pudding delivers a balance of simplicity and indulgence that’s hard to resist. Let’s dive into this comforting recipe that proves the best desserts are the easiest ones.
Ingredients
- 1 cup (200 g) white rice
- 4 cups (950 ml) whole milk
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional, for warmth)
- A pinch of salt
(Optional add-ins: ¼ cup (40 g) raisins, a dash of nutmeg, or a tablespoon of butter for extra creaminess.)
Why You’ll Love This Recipe
Unlike stovetop versions that demand constant stirring, this slow cooker method lets you set it and forget it. The rice slowly absorbs the milk, creating a texture that’s silky and comforting. It’s ideal for busy days when you want a homemade dessert without hovering over the stove.
You can easily scale it for gatherings, and it stores beautifully for days — which means dessert on repeat!
Let’s Talk About the Ingredients (Chef’s Notes)
Rice: Medium-grain rice like Arborio or Calrose gives the creamiest texture because it releases starch as it cooks. Long-grain works fine, but the pudding will be slightly looser. If you have leftover cooked rice, use 2½ cups (about 480 g) — just reduce cooking time by one hour.
Milk: Whole milk is ideal for that rich, custard-like feel, but you can mix it with half-and-half or coconut milk for variety. If you prefer a lighter version, 2% milk works too, though the result will be less velvety.
Sugar: Adjust sweetness to taste. You can use honey or brown sugar for deeper flavor. Coconut sugar adds a caramel tone that pairs beautifully with cinnamon.
Vanilla Extract: The backbone of any rice pudding. Add it at the end to preserve its aroma — never early, or it fades during slow cooking.
Cinnamon & Salt: Cinnamon brings warmth; salt balances the sweetness. If you enjoy spice, try a pinch of cardamom or nutmeg.
Fun Fact:
Rice pudding dates back centuries, with variations found in nearly every culture — from India’s kheer to Britain’s baked custard-style puddings. The slow cooker version takes that legacy of comfort and gives it a modern, hands-free twist.
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