Ingredients
- 1 cup long-grain white rice, uncooked
- 4 cups whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- ½ cup raisins
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 large eggs
- 2 tablespoons brown sugar
- Extra cinnamon, for serving
Optional Garnishes
- A sprinkle of ground cinnamon
- Chopped toasted pecans
- Whipped cream
- A drizzle of caramel sauce
- A few extra raisins
- A pinch of nutmeg
Equipment
- 4- to 6-quart slow cooker
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Serving bowls
How to Make Slow Cooker Cinnamon Raisin Rice Pudding
Step 1: Prepare the Slow Cooker
Lightly grease the inside of your slow cooker with butter or nonstick cooking spray. This helps prevent the rice and milk mixture from sticking to the sides and makes cleanup easier.
A 4- to 6-quart slow cooker works well for this recipe.
Step 2: Combine the Rice and Dairy
Add the uncooked rice, whole milk, heavy cream, granulated sugar, melted butter, cinnamon, nutmeg, and salt to the slow cooker.
Stir everything together thoroughly, making sure the rice is evenly distributed throughout the liquid.
Add the raisins and stir again.
Step 3: Slow Cook
Cover the slow cooker with the lid and cook on LOW for approximately 2½ to 3½ hours.
Cooking times can vary depending on your slow cooker. Stir the pudding gently after about 1½ hours and then check it every 30 minutes.
The pudding is ready when the rice is tender and the mixture has become thick, creamy, and spoonable.
Do not worry if the pudding looks slightly loose toward the end of cooking. It will continue to thicken as it cools.
Step 4: Prepare the Egg Mixture
About 15 minutes before the pudding is finished, crack the eggs into a separate bowl.
Whisk the eggs together with the brown sugar and vanilla extract until smooth.
Because the mixture in the slow cooker is hot, the eggs should be gently tempered rather than added directly.
Spoon about ½ cup of the hot rice pudding mixture into the egg mixture while whisking constantly. Add another ½ cup of hot pudding and continue whisking.
This gradually raises the temperature of the eggs and helps prevent them from scrambling.
Step 5: Finish the Pudding
Slowly pour the tempered egg mixture back into the slow cooker while stirring continuously.
Turn the slow cooker to HIGH and cook for approximately 10–15 minutes, stirring once or twice, until the pudding becomes noticeably thicker and creamy.
Do not overcook it. The pudding will continue to thicken as it rests.
Turn off the slow cooker and let the rice pudding stand uncovered for about 10 minutes.
Step 6: Serve
Spoon the warm cinnamon raisin rice pudding into individual serving bowls.
Sprinkle each serving with a little extra cinnamon.
For an extra-special dessert, top with whipped cream, chopped toasted pecans, or a light drizzle of caramel sauce.
Serve warm and enjoy.
Tips for the Best Rice Pudding
Use the Right Rice
Long-grain white rice works well for this recipe, but medium-grain rice can also be used. Avoid instant or parboiled rice because the cooking characteristics are different and the final texture may not be as creamy.
Stir Occasionally
Although slow cooker recipes are designed to be hands-off, rice pudding benefits from occasional stirring. This helps distribute the rice evenly and prevents the edges from becoming too thick.
Don’t Rush the Cooking
Every slow cooker is different. Your pudding may be ready closer to 2½ hours, while another slow cooker may require 3½ hours. Look for tender rice and a thick, creamy consistency rather than relying only on the clock.
Remember That It Thickens
Rice pudding becomes thicker as it cools. If it looks slightly thinner than you want when you turn off the slow cooker, give it 10–15 minutes to rest before adding additional cooking time.
Use Plump Raisins
For especially soft raisins, soak them in warm water for about 10 minutes before adding them to the slow cooker. Drain and pat them dry first.
Easy Variations
Apple Cinnamon Rice Pudding
Add ½ cup of finely diced peeled apple during the last hour of cooking. The apple adds natural sweetness and pairs beautifully with cinnamon and raisins.
Maple Raisin Rice Pudding
Replace half of the granulated sugar with pure maple syrup. The pudding will have a deeper, warmer flavor.
Coconut Rice Pudding
Replace 1 cup of the whole milk with unsweetened coconut milk. Add a small amount of shredded coconut before serving for extra texture.
Nutty Cinnamon Pudding
Stir chopped pecans or walnuts into individual servings just before serving. The crunchy nuts provide a pleasant contrast to the soft, creamy rice.
Extra-Spiced Version
For a stronger warm-spice flavor, add a small pinch of ground cloves or allspice along with the cinnamon and nutmeg.
How to Serve Slow Cooker Rice Pudding
This dessert is delicious straight from the slow cooker while warm and creamy. It can also be refrigerated and served cold.
For a cozy winter dessert, serve it warm with cinnamon and a spoonful of whipped cream.
For a special occasion, add toasted pecans and a drizzle of caramel sauce.
If you prefer a simpler presentation, just sprinkle the top with cinnamon and a few extra raisins.
Storage
Allow leftover rice pudding to cool slightly before transferring it to airtight containers.
Refrigerate for up to 3–4 days.
The pudding will become considerably thicker when refrigerated. To restore its creamy texture, add a splash of milk and gently reheat it in the microwave or on the stovetop.
Stir well before serving.
Rice pudding can also be frozen, although the texture may become slightly different after thawing because of the dairy and rice. For the best texture, enjoy it fresh or refrigerated.
Frequently Asked Questions
Can I use brown rice?
Brown rice can be used, but it requires considerably more cooking time and produces a chewier texture. For classic creamy rice pudding, white rice is recommended.
Can I use evaporated milk?
Yes. Evaporated milk can replace some of the whole milk and will create a richer, creamier pudding.
Why is my rice pudding watery?
If the rice is tender but the pudding still seems thin, allow it to rest for 10–15 minutes. Rice continues absorbing liquid after cooking. If necessary, cook it uncovered for a short additional period.
Why did my eggs scramble?
The eggs need to be tempered carefully. Adding very hot pudding directly to cold eggs can cause them to cook too quickly. Slowly whisk hot pudding into the eggs first, then return the mixture to the slow cooker.
Can I make it without raisins?
Absolutely. Simply leave them out or replace them with dried cranberries, chopped dates, or dried cherries.
Nutrition Information
Estimated nutrition per serving:
- Calories: 365
- Protein: 8 g
- Total Fat: 17 g
- Saturated Fat: 10 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Sugar: 25 g
- Sodium: 145 mg
