Creamy Slow Cooker Rice Pudding with Raisins
A rich, comforting dessert made with tender rice, warm cinnamon, sweet raisins, and a creamy vanilla custard — all made easily in the slow cooker!
Ingredients:
- 1 cup uncooked white rice (short or medium grain works best)
- 2 cups water
- 4 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 1 cup raisins
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 tablespoon butter
Instructions:
Cook the Rice
Add the rice and water to the slow cooker. Cover and cook on High for about 1½ hours, or until the rice is tender and the water is absorbed.
Add the Creamy Mixture
In a bowl, whisk together:
- Milk
- Heavy cream
- Sugar
- Cinnamon
- Salt
Pour this mixture over the cooked rice. Stir gently to combine.
Add the raisins and butter.
Cover and cook on Low for 2–3 hours, stirring occasionally, until thick and creamy.
Temper the Eggs
In a small bowl, beat the eggs.
Slowly add about ½ cup of the hot rice mixture into the eggs while whisking (this prevents scrambling).
Pour the egg mixture back into the slow cooker and stir well.
Cook on Low for 15–20 more minutes until thickened.
Finish
Turn off the slow cooker. Stir in the vanilla extract.
Let it rest for 10–15 minutes before serving (it will thicken more as it cools).
Serving Tips:
- Serve warm with extra cinnamon on top
- Or chill in the refrigerator for a thicker pudding
- Add chopped nuts for extra texture
- Drizzle with caramel for a richer dessert