My slow cooker rice pudding has evolved from something my mother use to make. As a child, I was always interested in the desserts my mom would make out of seemingly mundane ingredients. One of those old-fashioned recipes was rice pudding. She would make it from scratch or by using leftover rice. It was a comfort food that never failed to please the whole family.
Over time I converted the oven cooking method to a slow cooker. This is the current recipe I often use.
Slow Cooker Rice Pudding
Ingredients: Makes 10 to 12 servings.
- 1 teaspoon butter
- ⅔ cup long-grain white rice
- 4 cups whole milk
- ¾ cup sugar
- 1 egg well beaten
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- 1 teaspoon vanilla
- ½ cup raisins
- ½ cup heavy cream
- Garnish: Whipped topping
Coat the bowl of a 4-quart slow cooker with butter.
Using a strainer, thoroughly rinse the rice with cold water.
Combine the milk, sugar, salt, vanilla, beaten egg, cinnamon and nutmeg. Stir the mixture until the sugar is dissolved and all the ingredients are blended. Add the rinsed rice. Pour the mixture into the 4-quart slow cooker.
Cover and set the slow cooker on high for 3 hours. Stir occasionally to prevent the rice from settling on the bottom. After the first hour, stir in the raisins.
After the Rice Pudding is done, add the cream, mixing well to incorporate. Ladle portions into dessert dishes. If desired, top with a dollop of whipped topping. Store any leftovers for up to 2 weeks. It can be reheated in the microwave or eaten cold; it’s delicious either way.
Alternative Cooking Method: Follow the same process using a 4-quart Dutch oven at 300° F.
Notes: If you desire a creamier more custard-like version, reduce the rice to ½ cup and add an additional egg. I like raisins as my added fruit, but you can substitute them with chopped figs or dates. If you prefer a whiter appearance, leave out the cinnamon and nutmeg and sprinkle it over the top at the time you serve the pudding. You may use 2% milk if you prefer. However, do not use nonfat milk. It will give you a watery, not too appetizing result.
This Slow Cooker Rice Pudding truly is a comfort food that many enjoy, especially in the winter months, hot out of the slow cooker or oven. Why not give it a try?
P.S. Take a moment to check out my recipe booklets for sale on this site and purchase some of the tools I used for this “Slow Cooker Rice Pudding” below. 🙂