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Slow Cooker Rice Pudding

Slow Cooker Rice Pudding
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Cozy and creamy slow cooker rice pudding made with simple ingredients. This hands-free dessert delivers a velvety texture and comforting flavor, perfect served warm or chilled. Ideal for any season, customizable with spices, fruits, or nuts, and easy to prepare with minimal effort.

Ingredients

Scale

Main Ingredients

  • 1 cup short-grain or medium-grain rice
  • 4 cups whole milk or creamy plant-based milk alternative
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons butter (or coconut oil for vegan variation)

Instructions

  1. Prepare the Ingredients: Gather all ingredients. Rinse the rice under cold water to remove excess starch, which ensures a smoother pudding consistency.
  2. Combine Everything in the Slow Cooker: Add rinsed rice, milk, sugar, cinnamon, salt, and butter into the slow cooker. Stir gently to combine everything evenly without breaking down the rice grains.
  3. Cook on Low: Cover and cook on low setting for 3 to 4 hours. Stir every hour to prevent sticking and to distribute heat evenly.
  4. Add Vanilla and Final Stir: Once rice is tender and pudding has thickened, stir in vanilla extract thoroughly. Taste and adjust sweetness or cinnamon if needed.
  5. Serve Warm or Chill: Serve the rice pudding warm for a comforting dessert, or refrigerate for a few hours to enjoy chilled. Both ways are delicious.

Notes

  • Use short- or medium-grain rice for creamier texture.
  • Stir every hour during cooking to prevent clumping or sticking.
  • Adjust sweetness after cooking if needed.
  • Keep slow cooker covered throughout cooking to retain moisture.
  • Let pudding rest before serving to thicken and deepen flavors.

Nutrition

Find it online: https://amandafood.com/slow-cooker-rice-pudding/