Instructions
1. Prepare the slow cooker.
Lightly grease the inside with butter or nonstick spray. This prevents the pudding from sticking and adds a hint of richness.
2. Combine the ingredients.
Add the rice, milk, sugar, cinnamon, and salt to the slow cooker. Stir gently to distribute everything evenly.
3. Set it and relax.
Cover and cook on low heat for 3½ to 4 hours, stirring once or twice if you’re nearby. The rice will gradually absorb the milk, and the mixture will thicken into a luscious, custard-like texture.
4. Add the finishing touch.
When the pudding looks creamy and the rice is tender, stir in the vanilla extract. This final step brings all the flavors together and enhances the dessert’s aroma.
5. Serve your masterpiece.
Serve warm with a sprinkle of cinnamon, or chill it for at least an hour for a cool, refreshing treat. Both versions taste heavenly — one hugs you from the inside, the other soothes you after a long day.
Chef’s Tip & Variations
- Raisin Classic: Stir in ¼ cup (40 g) raisins during the last 30 minutes of cooking for that timeless touch.
- Coconut Dream: Replace one cup of milk with coconut milk and top with toasted coconut flakes.
- Chocolate Twist: Add 2 tablespoons of cocoa powder halfway through cooking for a mocha-flavored spin.
- Citrus Glow: A teaspoon of lemon or orange zest right before serving brightens the richness.
- Vegan Option: Substitute almond or oat milk and use maple syrup instead of sugar.
💡 Pro Tip: Rice pudding thickens as it cools. If it becomes too thick after chilling, just stir in a splash of warm milk before serving.
Serving Suggestions
- Spoon into small bowls and top with ground cinnamon or nutmeg.
- Add fresh berries, banana slices, or stewed apples for a fruity touch.
- Drizzle with caramel or honey for extra indulgence.
- Serve it as breakfast, dessert, or even a comforting late-night snack.
This recipe is endlessly flexible — the kind of dish that adapts to your mood, your pantry, and your schedule.
Storage & Reheating Tips
- Store: Transfer leftovers to an airtight container. Keep refrigerated for up to 4 days.
- Reheat: Warm gently on the stove with a little milk to restore creaminess. Avoid microwaving for too long; it can dry out the rice.
- Freeze: Rice pudding freezes well for up to a month. Thaw overnight in the fridge and stir before serving.
Nutritional Snapshot (per serving)
- Calories: ~250
- Protein: 6 g
- Fat: 6 g
- Carbohydrates: 45 g
- Fiber: 0.5 g
- Calcium: 15% DV
This dessert may be simple, but it’s full of comfort, calcium, and slow energy that satisfies without excess.
Closing Note from the Kitchen
The best recipes are the ones that invite you to slow down — just like this pudding. While the slow cooker hums quietly, your kitchen fills with sweetness and warmth. When you finally lift the lid, it’s like unwrapping a small gift from your own patience.
So whether you’re serving it to your family or saving a bowl for yourself after a long day, remember: the secret ingredient is always time — and a little love.
Would you try this creamy slow cooker rice pudding tonight?
— End of Recipe —
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