Slow Cooker Rice Pudding

This Slow Cooker Rice Pudding is the ultimate cozy dessert—rich, custard-like, and delicately spiced with cinnamon and vanilla. Made with raw rice, it simmers unattended while you relax, filling your home with the warm aroma of old-fashioned comfort. No stirring, no scorching—just creamy perfection with minimal effort.

Perfect for chilly nights, holiday gatherings, or a nostalgic treat that feels like a hug in a bowl.

Why You’ll Love This Recipe

🍚 Uses raw rice—no pre-cooking needed!
⏱️ 10 minutes prep, then walk away
💛 One dish = easy cleanup
💸 Costs under $5—feeds 6 generously
🌾 Naturally nut-free & easily gluten-free

Ingredients You’ll Need

(6-quart slow cooker)

½ cup short-grain white rice (like Arborio or sushi rice)
4 cups whole milk (or full-fat coconut milk for dairy-free)
¾ cup granulated sugar
2 large eggs, lightly beaten
1 tbsp pure vanilla extract
1½ tsp ground cinnamon
½ cup raisins (optional—but classic!)
Pinch of salt

💡 Pro Tips:
Do NOT use instant or long-grain rice—short-grain releases starch for creaminess.
Stir once halfway if you’re home—but not required!
Let it rest 10 minutes after cooking—pudding thickens as it cools.