Slow Cooker Rice Pudding is creamy and indulgent, made with brown sugar, milk, and arborio rice, perfect for the holidays or a sweet treat!
Ingredients
- 1/2 cup arborio rice
- 4 cups milk
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 1 cup raisins
Instructions
- Grease your crockpot with butter. Add all of the ingredients, except for the raisins and butter, and stir everything together.
- Place the butter on top of the rice mixture, then place the lid on the slow cooker and set on high for 3-4 hours.
- Stir the pudding after 2 hours, then again at 3 hours. If you’d like a thicker texture, let it cook for the remaining time. Once done, stir in the raisins, sprinkle with cinnamon, then allow to cool before serving.
Notes:
Storage
Refrigerate for 2-3 days in an airtight container.
Freeze for 2-3 months in a freezer-safe container. The texture of the rice pudding may change once frozen.
Cooking Tips
- You can serve the rice pudding warm, but a lot of people will refrigerate it for an hour or so first and serve it cold.
- Check the pudding at the 3 hour mark and give it a stir. If you want the pudding to be more creamy, let it cook for longer, until it thickens to the desired consistency.
- The type of rice does make a difference, so don’t substitute for a different one.
- The pudding mixture can stick to the crockpot, so I recommend greasing it with butter or non-stick cooking spray beforehand.
- If your rice pudding turned out too thick, you can add a bit of milk and stir until completely combined.