Slow Cooker Cinnamon Raisin Rice Pudding
Creamy slow cooker cinnamon raisin rice pudding made with whole milk, warm cinnamon, and tender short grain rice. This cozy homemade dessert is rich, comforting, and perfect for chilly nights.
- Prep Time: 10 minutes
- Cook Time: 2½–3½ hours
- Total Time: Approximately 3 hours
- Yield: 6 servings
- Category: Dessert / Breakfast
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ingredients
1 cup uncooked short-grain white rice (Arborio or sushi rice)
4 cups whole milk
½ cup granulated sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
½ cup raisins
¼ teaspoon kosher salt (optional but recommended)
1 tablespoon unsalted butter or neutral oil (for greasing, optional)
Instructions
Prepare Slow Cooker:
Lightly grease the inside of your slow cooker crock with butter or oil to prevent sticking.
Add Rice:
Spread the uncooked short-grain rice evenly over the bottom in a single layer. Do not rinse the rice—the starch helps create a creamy texture.
Mix Liquid Ingredients:
In a large bowl, whisk together whole milk, sugar, cinnamon, vanilla extract, raisins, and salt until well combined.
Combine:
Pour the milk mixture evenly over the rice, ensuring all grains are submerged. Stir gently to loosen any clumps without scraping the bottom.
Cook:
Cover and cook on LOW for 2½ to 3½ hours, until the rice is tender and the pudding is thick and creamy. Start checking at 2½ hours as slow cookers vary.
Finish:
Stir well once cooked. The pudding may appear loose but will thicken as it cools. If too thick, stir in a splash of milk.
Serve:
Let sit on WARM for 10–15 minutes before serving. Garnish with an extra sprinkle of cinnamon if desired.
Store:
Refrigerate leftovers in an airtight container for up to 3–4 days. Add a splash of milk when reheating to restore creaminess.
Notes
Swap 1 cup of milk with half-and-half or evaporated milk for extra richness.
For stronger cinnamon flavor, use up to 1½ teaspoons or add a cinnamon stick during cooking.
Substitute golden raisins, dried cranberries, or chopped dried apricots for variety.
Reduce sugar to ⅓ cup for a less sweet breakfast-style version.
For dairy-free, use full-fat coconut milk blended with almond or oat milk (texture may vary slightly).
Stir in 1–2 tablespoons butter at the end for an indulgent finish.
Great for meal prep—reheats beautifully with a splash of milk.
