Ingredients
1 cup uncooked white rice (short-grain or medium-grain works best for creaminess)
4 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar (adjust to taste)
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg (optional but delicious)
1 cup raisins
2 tablespoons butter
Optional Add-Ins
1/2 cup sweetened condensed milk (for extra richness)
Orange zest (for a subtle brightness)
Extra cinnamon for topping
Instructions
Step 1: Prepare the Rice
Rinse the rice under cold water until the water runs mostly clear. This removes excess starch and prevents it from becoming gummy. Drain well.
Step 2: Combine Base Ingredients
In your slow cooker, add:
Rice
Milk
Heavy cream
Sugar
Salt
Butter
Stir everything together gently.
Step 3: Slow Cook
Cover and cook on LOW for 2 to 3 hours.
Stir every 30–40 minutes to prevent sticking and ensure even cooking.
The rice should become soft and the mixture should begin to thicken. It will still look slightly loose at this stage — that’s normal.
Step 4: Prepare the Custard Mixture
In a bowl, whisk together:
Eggs
Vanilla
Cinnamon
Nutmeg
Once the rice is tender, take about 1/2 cup of the hot milk mixture and slowly whisk it into the egg mixture (this tempers the eggs so they don’t scramble).
Step 5: Finish Cooking
Pour the tempered egg mixture back into the slow cooker.
Add raisins.
Stir gently.
Cook for another 20–30 minutes on LOW, stirring once or twice, until thick and creamy.
The pudding will thicken more as it cools.
Step 6: Rest and Serve
Turn off the slow cooker and let it sit uncovered for 15–20 minutes.
Serve warm for ultimate comfort, or chill in the refrigerator for at least 2 hours for a thicker, classic texture.
Serving Ideas
Sprinkle extra cinnamon on top
Add a drizzle of caramel sauce
Top with toasted nuts
Serve with a dollop of whipped cream
Texture Tips
If too thick: Stir in warm milk, 1–2 tablespoons at a time.
If too thin: Let it cook uncovered a bit longer or chill it — it thickens as it cools.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Reheat gently with a splash of milk to restore creaminess.
Flavor Variations
Coconut Rice Pudding
Replace 1 cup of milk with coconut milk and add toasted coconut flakes.
Chocolate Chip
Stir in 1/2 cup mini chocolate chips at the end for a dessert twist.
Apple Cinnamon
Add 1/2 cup finely diced apples during cooking for a fall-style pudding.
Why This Recipe Works
Slow cooking allows the rice to absorb milk slowly, creating a naturally creamy texture without constant stovetop stirring. The egg custard finish makes it rich and velvety, while raisins add sweet bursts in every bite.
This is the kind of old-fashioned comfort dessert that feels like something from Grandma’s kitchen — warm, creamy, and absolutely satisfying.