An easy, hands-off dessert that turns simple pantry ingredients into rich, creamy rice pudding with minimal effort.
Ingredients (Serves 6–8)
¾ cup uncooked white rice (short-grain or Arborio works best)
3 cups whole milk
1 cup heavy cream
½ cup granulated sugar
¼ tsp salt
1 tsp vanilla extract
½ tsp ground cinnamon (optional)
2 tbsp butter
½ cup raisins (optional)
Instructions
1 Prep the Slow Cooker
Lightly grease the inside with butter or cooking spray to prevent sticking.
2 Add Ingredients
Add rice, milk, cream, sugar, salt, cinnamon (if using), and butter. Stir well.
3 Cook
Cover and cook on LOW for 2½–3 hours
Stir every 45–60 minutes if possible (this helps prevent clumping).
Rice pudding is ready when:
Rice is tender
Mixture is thick and creamy
4 Finish
Stir in vanilla and raisins during the last 20–30 minutes of cooking.
5 Rest & Serve
Let sit uncovered for 10–15 minutes to thicken more.
Serve warm or chilled.
Optional Toppings
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