Slow Cooker Rice Pudding with Maple Syrup & Nutmeg

This Slow Cooker Rice Pudding with Maple Syrup & Nutmeg is a creamy, comforting dessert with velvety rice, sweet maple, and warm nutmeg. Effortless and cozy, it’s perfect for gatherings or quiet nights, served warm or chilled.

Why You’ll Love This Recipe

This Slow Cooker Rice Pudding with Maple Syrup & Nutmeg is the epitome of comfort, delivering a warm, creamy dessert that feels like a hug in a bowl. The nutty Arborio rice absorbs a rich, maple-sweetened custard, kissed with fragrant nutmeg for a cozy, autumnal vibe. The slow cooker makes it incredibly easy—just toss in the ingredients and let it work its magic, filling your home with a sweet, inviting aroma. Perfect for family dinners, holiday gatherings, or meal prep, this gluten-free dessert is versatile and customizable with fruits or nuts. Whether served warm for ultimate coziness or chilled for a refreshing treat, it’s a crowd-pleaser that’s simple to make and even better the next day.

Recipe Tips and Tricks

• Rinse Rice Well: Removes excess starch for smoother, less sticky pudding.
• Use Warm Milk: Speeds up cooking and ensures even texture.
• Stir Gently: Prevents rice from breaking; stir once or twice during cooking.
• Adjust Sweetness: Taste before cooking; add more maple syrup if needed.
• Prevent Skin: Press plastic wrap on surface when cooling to avoid a film.
• Check Consistency: Add milk if too thick; cook uncovered last 30 minutes if runny.
• Low Heat Only: Avoids scorching and keeps pudding creamy.
• Add Nutmeg Sparingly: A little goes a long way; freshly grated is best.

Yield: 8 Servings

Slow Cooker Rice Pudding with Maple Syrup & Nutmeg

Print

Creamy slow cooker rice pudding with sweet maple and warm nutmeg.

Prep Time 10 minutes

Cook Time 3 hours

Additional Time 15 minutes

Total Time 3 hours 25 minutes

Ingredients

• ¼ cup heavy cream (optional)
• ¼ tsp salt
• ⅓ cup pure maple syrup
• ½ cup dried cranberries (optional)
• ½ tsp ground nutmeg
• ¾ cup Arborio rice
• 2 large eggs
• 2 tbsp unsalted butter
• 2 tsp pure vanilla extract
• 4 cups whole milk

Instructions

Rinse Rice: Rinse Arborio rice under cold water until clear to remove excess starch.

Combine Ingredients: In a 4-quart slow cooker, mix rice, milk, maple syrup, nutmeg, and salt.

Add Butter: Stir in butter; it melts into the pudding for a silky texture.

Cook Low: Cover and cook on LOW for 2.5-3 hours, stirring once halfway for even cooking.

Temper Eggs: Whisk eggs in a bowl; slowly add ½ cup hot pudding, whisking to prevent curdling.

Incorporate Eggs: Stir egg mixture into slow cooker; cook 15-20 minutes until thickened.

Add Vanilla: Mix in vanilla extract and cream (if using) for extra richness.

Adjust Consistency: Add ¼ cup milk if too thick; cook uncovered 15 minutes if runny.

Cool Slightly: Let pudding rest 15 minutes off heat to set flavors beautifully.

Serve: Spoon into bowls warm or chilled; top with cranberries and a nutmeg sprinkle for cozy vibes.

Notes

• Use a 4-quart slow cooker to prevent overflow and ensure creamy texture.
• Stir gently to maintain rice integrity and smooth consistency.
• Serve warm for comfort or chilled for a refreshing dessert.
• Leftovers are perfect for breakfast parfaits with yogurt or fruit.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 209Total Fat 9gSaturated Fat 5gUnsaturated Fat 4gCholesterol 60mgSodium 115mgCarbohydrates 27gFiber 1gSugar 20gProtein 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 (¾ cup): Short-grain for creamy texture; rinse to reduce starch.
• Whole Milk (4 cups): Full-fat for richness; 2% for lighter option.
• Maple Syrup (⅓ cup): Pure for natural sweetness; adjust for desired level.
• Eggs (2 large): Create custard-like texture; room temp for smooth mixing.
• Vanilla Extract (2 tsp): Pure for warm flavor; vanilla bean for luxury.
• Ground Nutmeg (½ tsp): Freshly grated for warmth; cinnamon as substitute.
• Salt (¼ tsp): Enhances sweetness; a pinch is enough.
• Butter (2 tbsp): Unsalted for silkiness; vegan butter for dairy-free.
• Dried Cranberries (½ cup, optional): Adds tart chewiness; raisins as alternative.
• Heavy Cream (¼ cup, optional): Boosts creaminess; stirred in at end.

Variations and Substitutions

• Vegan: Use plant-based milk, vegan butter, and cornstarch slurry instead of eggs.
• Dairy-Free: Swap milk for coconut or almond milk; omit butter.
• Fruit Add-In: Stir in chopped apples, raisins, or blueberries at end.
• Spice Swap: Use cinnamon, cardamom, or pumpkin spice instead of nutmeg.
• Low-Sugar: Reduce maple syrup or use sugar-free alternative.
• Nutty Crunch: Add toasted pecans, walnuts, or almonds before serving.
• Chocolate Twist: Mix in ¼ cup cocoa powder or chocolate chips.
• Gluten-Free: Naturally GF; ensure all ingredients are compliant.

Storage Options

• Refrigerator: Store in airtight container up to 5 days.
• Freezer: Freeze up to 2 months; thaw overnight in fridge.
• Reheating: Warm on stove with splash of milk; microwave gently.

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