Creamy Slow Cooker Rice Pudding with Cinnamon & Vanilla

This Creamy Slow Cooker Rice Pudding with Cinnamon & Vanilla features silky rice infused with warm spices. Perfect for a cozy dessert or breakfast, it’s a simple recipe that blends rich, aromatic flavors into a nutritious treat with minimal effort.

Why You’ll Love This Recipe

This pudding is a nutritious, comforting option that transforms silky rice infused with warm spices into a delightful treat, perfect for a cozy dessert or breakfast. Easy to prepare with slow cooking, it’s packed with flavor and versatility. Serve with fruit or enjoy solo—this recipe offers a delicious and wholesome indulgence.

Recipe Tips and Tricks

• Rinse the Rice: Removes excess starch for creaminess.
• Use Full-Fat Milk: Adds better richness.
• Cook on Low: Ensures a smooth texture.
• Stir Occasionally: Prevents sticking and ensures even cooking.
• Check Consistency: Should be thick but creamy.
• Avoid Overfilling: Leaves room for ingredients to blend.
• Serve Warm: Maximizes the comforting appeal.
• Thicken if Desired: Add extra rice if too thin.
• Rest Before Serving: Allows flavors to meld.
• Adjust Sweetness: Taste and tweak honey to preference.

Yield: 8 servings

Creamy Slow Cooker Rice Pudding with Cinnamon & Vanilla

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Creamy rice pudding with cinnamon & vanilla, cozy treat.

Prep Time 10 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 20 minutes

Ingredients

• ¼ cup honey
• ¼ tsp nutmeg
• ½ cup raisins
• 1 cup arborio rice
• 1 tbsp butter
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 2 tbsp chopped almonds
• 4 cups whole milk
• pinch salt

Instructions

1. Rinse the Rice: Rinse arborio rice under cold water until water runs clear to remove excess starch.
2. Combine Ingredients: In the slow cooker, add rinsed rice, whole milk, honey, cinnamon, nutmeg, and a pinch of salt.
3. Add Flavor: Stir in vanilla extract and raisins until evenly distributed.
4. Set the Slow Cooker: Cover and cook on low for 3-4 hours, stirring occasionally.
5. Check Consistency: Ensure the mixture is thick and creamy, with rice fully cooked.
6. Add Richness: Stir in butter until melted and fully incorporated.
7. Adjust Texture: If too thin, cook uncovered for an additional 15 minutes.
8. Rest the Pudding: Let it sit for 10 minutes with the lid off to thicken.
9. Prepare Garnish: Toast chopped almonds in a dry skillet for 2-3 minutes until fragrant.
10. Serve and Enjoy: Sprinkle with toasted almonds and serve warm, savoring this creamy, cozy delight!

Notes

• Rinse rice for creaminess; use full-fat milk for richness.
• Stir occasionally to prevent sticking; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently with milk.
• This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 192Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 16mgSodium 91mgCarbohydrates 30gFiber 1gSugar 21gProtein 5g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Arborio Rice (1 cup): Short-grain, for creamy texture.
• Whole Milk (4 cups): For richness.
• Honey (¼ cup): For natural sweetness.
• Cinnamon (1 tsp): Ground, for warmth.
• Vanilla Extract (1 tsp): For aroma.
• Nutmeg (¼ tsp): Ground, for depth.
• Salt (pinch): Enhances flavor; adjust to taste.
• Raisins (½ cup): Optional, for texture.
• Almonds (2 tbsp): Chopped, for garnish.
• Butter (1 tbsp): For added richness.

Variations and Substitutions

• Rice Swap: Use jasmine or short-grain white rice.
• Milk Swap: Replace with coconut milk or almond milk.
• Sweetener Swap: Use maple syrup or omit.
• Spice Swap: Add cardamom or omit cinnamon.
• Vanilla Swap: Use almond extract or omit.
• Fruit Swap: Use dried cranberries or omit raisins.
• Nut Swap: Use walnuts or omit almonds.
• Butter Swap: Use coconut oil or omit.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm with a splash of milk to restore creaminess.

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