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Creamy Crockpot Rice Pudding Made Easy

Creamy Crockpot Rice Pudding Made Easy

This comforting slow-cooker rice pudding combines tender long-grain rice with whole milk, butter, sugar, vanilla, and cinnamon. Serve it warm or chilled, with optional raisins for a softly chewy contrast.
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 3 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Uncooked long-grain white rice
  • 4 cups Whole milk
  • 3/4 cup Granulated sugar
  • 1/4 cup Unsalted butter, melted or cut into pieces
Flavorings
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Salt
Optional Add-Ins
  • 1/2 cup Raisins
  • 1/4 teaspoon Ground nutmeg

Method
 

Step-by-Step
  1. Lightly grease the crockery insert with butter or cooking spray. Add the uncooked rice, whole milk, sugar, butter, cinnamon, salt, and optional nutmeg, then stir thoroughly.
  2. Cover and cook on LOW for 3 to 4 hours, stirring once or twice if convenient. The rice should be tender and the milk mixture should be creamy and noticeably thickened.
  3. Stir in the vanilla near the end of cooking. Add raisins during the final 30 to 60 minutes, or mix them in after cooking if you prefer a softer raisin texture.
  4. Turn off the slow cooker and let the pudding stand for 10 to 15 minutes. It will continue to thicken as it cools, then can be served warm or chilled with extra cinnamon.

Notes

Whole milk creates the creamiest texture. Lower-fat milk may produce a thinner pudding, while part of the milk can be replaced with evaporated milk for a richer result. Do not cook far beyond the recommended time because the pudding can become overly thick, stick to the sides, or scorch. Store leftovers covered in the refrigerator and stir in a small splash of milk when reheating.