Slow Cooker Rice Pudding with Raisins and Cinnamon

Slow Cooker Rice Pudding with Raisins and Cinnamon

There is something deeply comforting about a bowl of creamy rice pudding on a cold winter day. This slow cooker version takes all the guesswork out of the classic stovetop method, letting your crockpot do the heavy lifting while your kitchen fills with the warm, spiced aroma of cinnamon and vanilla. All you have to do is mix one simple liquid mixture and pour it right over raw rice — no pre-cooking, no constant stirring, no fuss.

Whether you are looking for a cozy dessert, a sweet breakfast, or a late-night comfort snack, this recipe delivers every single time. The raisins plump up beautifully as they slow cook, adding little bursts of natural sweetness throughout every spoonful. Trust us, once you try rice pudding made this way, you will never go back to the stovetop version.

Ingredients

• 1 cup long-grain white rice, uncooked
• 2 cups whole milk
• 1 cup heavy cream
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon, plus extra for garnish
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup raisins
• 2 tablespoons unsalted butter, cut into small pieces

Method

1. Lightly grease the inside of your slow cooker insert with a small amount of butter or non-stick cooking spray to prevent sticking.
2. Add the uncooked raw white rice directly into the bottom of the slow cooker and spread it out into an even layer.
3. In a large measuring jug or mixing bowl, whisk together the whole milk, heavy cream, sweetened condensed milk, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
4. Stir the raisins into the liquid mixture so they are evenly distributed throughout.
5. Slowly pour the entire mixture over the raw rice in the slow cooker, making sure the liquid covers the rice completely.
6. Dot the top with the small pieces of butter scattered evenly across the surface.
7. Place the lid on the slow cooker and cook on LOW for 3 to 4 hours, stirring gently once halfway through the cooking time.
8. Check for doneness after 3 hours. The rice should be tender and the pudding should be thick and creamy. It will continue to thicken slightly as it cools.
9. Give it one final gentle stir before serving. Spoon into bowls and dust with a little extra ground cinnamon on top.
10. Serve warm for the ultimate winter comfort experience, or allow it to cool and refrigerate for a chilled pudding the next day.

Tips for the Best Results

Use long-grain or medium-grain white rice for the creamiest texture. Avoid instant or parboiled rice as they can become mushy during the long cooking process. If the pudding looks too thick after cooking, stir in a splash of warm milk to loosen it up to your preferred consistency. For a little extra indulgence, a drizzle of honey or a scoop of vanilla ice cream on top takes this dessert completely over the edge.

Make It Your Own

This recipe is wonderfully versatile. Swap the raisins for dried cranberries or chopped dried apricots for a fruity twist. Add a pinch of cardamom alongside the cinnamon for a warmly spiced, almost chai-inspired flavor. You can also stir in a tablespoon of maple syrup at the end for a richer, more complex sweetness. Leftovers store beautifully in the refrigerator for up to four days in an airtight container.