Slow Cooker Rice and Raisin Pudding recipe

Slow Cooker Rice and Raisin Pudding is a classic comfort dessert featuring tender rice, sweet raisins, warm spices, and creamy milk slowly cooked to perfection. The gentle heat of the slow cooker creates a rich, velvety texture while allowing the flavors to blend beautifully, making every spoonful warm and satisfying.

Why You’ll Love This Recipe

There’s something wonderfully nostalgic about a bowl of homemade rice pudding, and this slow cooker version makes it easier than ever to enjoy. The rice slowly absorbs the milk and spices, becoming incredibly creamy and flavorful without constant stirring.

Sweet raisins add bursts of natural sweetness throughout the pudding, while cinnamon and vanilla create a cozy aroma that fills the kitchen. This dessert is perfect for family gatherings, holiday meals, or simple weeknight treats.

It can be served warm for maximum comfort or chilled for a refreshing dessert. Best of all, the slow cooker does most of the work, leaving you free to focus on other things while dessert practically makes itself.

Yield: 8 servings

Slow Cooker Rice and Raisin Pudding recipe

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Creamy rice pudding with sweet raisins and warm spices, slow-cooked into a comforting dessert everyone will enjoy.

Prep Time 10 minutes

Cook Time 4 hours

Additional Time 20 minutes

Total Time 4 hours 30 minutes

Ingredients

• 1 cup uncooked short-grain white rice
• 4 cups whole milk
• 1 cup heavy cream
• ½ cup granulated sugar
• 1 cup raisins
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• Additional cinnamon for garnish (optional)

Instructions

1. Lightly grease the inside of your slow cooker to help prevent sticking and make cleanup easier.
2. Rinse the rice under cold water until the water runs mostly clear, then drain thoroughly.
3. Add the rice to the slow cooker, spreading it evenly across the bottom.
4. Pour in the whole milk and heavy cream, ensuring the rice is fully submerged in the liquid.
5. Add the sugar, raisins, cinnamon, nutmeg, and salt. Stir gently until everything is evenly combined.
6. Cover the slow cooker and cook on low for 3 to 4 hours, stirring once or twice during cooking if possible.
7. As the rice cooks, it will gradually absorb the liquid and become soft and creamy while the raisins plump up beautifully.
8. When the rice is tender and the pudding has thickened, stir in the vanilla extract and mix thoroughly.
9. Turn off the slow cooker and allow the pudding to rest for about 20 minutes. This resting period helps the pudding achieve its perfect consistency.
10. Serve warm in individual bowls, or chill in the refrigerator for a cold dessert. Garnish with a light sprinkle of cinnamon before serving.

Notes

• Short-grain rice produces the creamiest pudding texture.
• The pudding will continue thickening as it cools.
• Add extra milk if you prefer a looser consistency.
• Excellent served warm during colder months.
• Can be prepared ahead and refrigerated until ready to serve.
• Delicious topped with whipped cream, toasted nuts, or extra raisins.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 387Total Fat 16gSaturated Fat 10gUnsaturated Fat 6gCholesterol 47mgSodium 134mgCarbohydrates 56gFiber 2gSugar 41gProtein 7g

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

Recipe Tips and Tricks

• Use short-grain rice for the creamiest texture.
• Stir once or twice during cooking if possible.
• Soak raisins in warm water for 10 minutes before adding for extra plumpness.
• Whole milk provides the richest flavor and texture.
• Add a little extra milk if the pudding thickens too much.
• Avoid overcooking, as rice continues absorbing liquid while cooling.
• Freshly grated nutmeg adds wonderful depth.
• Let the pudding rest before serving for improved consistency.
• Serve with a sprinkle of cinnamon for extra flavor.
• Leftovers make an excellent breakfast treat.

Ingredients Notes

Rice is the foundation of this pudding, providing a soft, creamy texture as it slowly cooks in milk. Short-grain rice is preferred because it releases more starch, creating a naturally thick and velvety consistency.

Raisins add sweetness and chewy texture that complement the creamy pudding beautifully. Whole milk creates richness, while a touch of heavy cream adds extra indulgence. Sugar sweetens the dessert without overwhelming the delicate flavors.

Vanilla extract contributes warmth and aroma, while cinnamon and nutmeg bring comforting spice notes. A pinch of salt enhances all the flavors and balances the sweetness perfectly.

Variations and Substitutions

Golden raisins can replace regular raisins for a slightly lighter flavor and color. Brown sugar may be substituted for white sugar to add subtle caramel notes. Dried cranberries, chopped dates, or dried apricots can be used instead of raisins for a unique twist.

Coconut milk can replace some or all of the dairy for a tropical variation. Almond extract can be added alongside vanilla for additional depth.

Chopped pecans or walnuts provide a pleasant crunch when sprinkled over the finished pudding. For extra richness, stir in a small amount of sweetened condensed milk near the end of cooking.

Storage Options

• Store covered in the refrigerator for up to 4 days.
• Reheat gently on the stovetop or in the microwave.
• Add a splash of milk when reheating if needed.
• Serve cold straight from the refrigerator if preferred.
• Freezing is not recommended, as the texture may become grainy

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Until you can read,Slow Cooker Pumpkin Custard recipe