The first time I made this slow cooker rice pudding recipe, it was on a grey, drizzly afternoon when the house felt a little too quiet and I needed something warm—not just food, but comfort.
I remember my grandmother making stovetop rice pudding, standing over the hob, stirring patiently while the windows fogged up. This version gives you that same creamy, nostalgic magic without the constant watching.
It’s gentle, forgiving, and fills your kitchen with the kind of sweet, milky aroma that makes everything feel softer around the edges.
What makes this recipe special is the texture control—you decide if you want it loose and saucy or thick and spoon-standing.
It’s simple pantry ingredients turning into something deeply soothing.
You can serve it warm in a bowl with a dusting of cinnamon. You could even top it with berries and a drizzle of cream and call it dessert.
Why You’ll Love This Slow Cooker Rice Pudding Recipe
I’ll be honest—this is the recipe I turn to when I want maximum comfort for minimum effort, and I think you’re going to feel the same.
It’s the kind of dessert that quietly takes care of you while you go about your day, and that’s a small kitchen luxury I never stop appreciating.
Here’s why it wins hearts (mine first, now yours):
- It cooks itself while you live your life
- The texture is totally in your control
- Basic ingredients, big cozy payoff
- Smells like a hug while cooking
- Works as breakfast or dessert
A Little Background — Tradition vs Homemade
Rice pudding has been around for centuries, appearing in British kitchens, European farmhouse tables, and even royal cookbooks.
There isn’t one single “original chef” behind it—this is true comfort food history, passed down through generations of home cooks rather than restaurants.
And that’s exactly why homemade is better. Commercial versions can taste overly sweet, gluey, or oddly artificial.
When you make it yourself, you control the creaminess, sweetness, and spice. It tastes like real milk, real vanilla, real comfort—not something from a plastic pot.
Ingredients
100 g (½ cup) pudding rice
Use proper pudding rice (short-grain). It releases starch as it cooks, giving that signature creamy texture. Arborio rice can work in a pinch, but avoid long-grain rice—it won’t give you the same richness.
700 ml (3 cups) whole milk
Full-fat milk makes a huge difference here. Skim milk will work but gives a thinner result. If using a brand, go for one you enjoy drinking—its flavor really comes through.
150 ml (⅔ cup) single cream (light cream)
This adds silkiness without making it overly heavy. You can substitute half-and-half. Double cream will make it richer and thicker.
50 g (¼ cup) white granulated sugar
White sugar keeps the flavor classic and clean. Brown sugar adds a subtle caramel warmth if you want depth.
1 teaspoon vanilla extract
Use pure extract if possible. It’s one of the main flavors, so quality matters.
Dash of nutmeg
Freshly grated if you can—it’s warmer and more fragrant.
1 cinnamon stick (or ¼ teaspoon ground cinnamon)
A stick gives gentle infusion. Ground cinnamon makes flavor stronger and more immediate.
Unsalted butter, for greasing
Prevents sticking and adds a tiny hint of richness.
Consistency Guide:
2 hours: Creamy, loose, saucy
3½–4 hours: Thick, set
Optional Add-Ins: White chocolate, raspberries, sultanas, banana.
Equipment
Experience the ultimate convenience of slow cooking with this versatile 3.5-litre model. Designed for energy-efficient performance, it is perfect for crafting succulent stews, hearty soups, and hassle-free family meals with minimal effort. Its compact yet spacious design fits seamlessly on any countertop, while the intuitive heat settings ensure your favorite recipes are cooked to delicious perfection every single time.
Step-by-Step Instructions
Step 1 – Prepare the Slow Cooker
Grease the inside of the slow cooker bowl with unsalted butter. Don’t skip this—milk-based recipes love to stick. A light but thorough coating is perfect.
Step 2 – Add the Rice
Pour in the pudding rice. Make sure it’s evenly distributed at the bottom. Using short-grain pudding rice ensures creaminess, not separated grains.
Step 3 – Add Liquids
Pour in the whole milk and single cream. This combination gives both body and smoothness. Stir lightly so the rice starts floating evenly.
Step 4 – Sweeten and Flavour
Add sugar, vanilla extract, nutmeg, and cinnamon. If using a cinnamon stick, submerge it so the flavor releases slowly.
Step 5 – Stir Thoroughly
Give everything a really good stir, scraping the bottom to prevent early sticking. Even distribution now means even texture later.
Step 6 – Start Cooking
Cover with the lid and set to HIGH. Slow cookers vary, but HIGH gives the correct gentle simmer effect here.
Step 7 – Stir During Cooking
After 30 minutes to 1 hour, stir well. This breaks up any clumps and ensures even cooking.
Step 8 – Cook for Creamy Texture
At 2 hours, the rice will be soft and the pudding creamy and saucy. Perfect if you love it spoonable and loose.
Step 9 – Cook for Thick Texture
For thicker pudding, continue to 3½–4 hours. More liquid absorbs, giving a dense, classic finish.
Step 10 – Finish and Serve
Remove the cinnamon stick and stir once more. This final stir brings everything together beautifully.
Recipe Perfection Tips
- Stir once or twice early to prevent clumping.
- Keep the lid on—lifting releases heat and slows cooking.
- If too thick, stir in warm milk at the end.
- If too thin, cook uncovered 15 minutes.
- Fresh nutmeg and real vanilla elevate flavor dramatically.
Other Cooking Methods
- Stovetop: Simmer gently, stirring often, 25–30 minutes.
- Oven: Bake at 160°C (320°F) for 1½ hours, stirring once.
- Pressure Cooker: Cook 10 minutes on high pressure, natural release.
What to Serve With Slow Cooker Rice Pudding
Serve warm in shallow bowls for that cozy, old-school feel. A sprinkle of cinnamon or nutmeg on top looks beautiful and smells incredible.
Fresh raspberries add brightness, while sliced banana makes it extra comforting. A drizzle of cream or condensed milk turns it indulgent.
For dinner parties, try serving in small glasses with berry compote layers—it suddenly feels elegant.
Storage and Make Ahead Tips
- Fridge: Store in airtight container up to 4 days.
- Freezer: Freeze up to 2 months (texture slightly softer after thawing).
- Reheating: Add milk and heat gently.
- Food Safety: Cool within 2 hours before refrigerating.
Leftover and Reuse Guide
Leftover slow cooker rice pudding is honestly a little bonus gift for later. I love stirring a scoop into pancake or waffle batter—it melts in and makes everything softer and richer, almost like built-in custard.
You can also use it as a quick pie or tart filling base; just spread it into a pre-baked crust and top with fruit.
Layering it into trifles with cake and berries turns it into an easy, impressive dessert. If you’re craving chocolate, mix in cocoa while reheating. You can even blend it with milk for a thick, creamy dessert smoothie.
Slow Cooker Rice Pudding Recipe
This slow cooker rice pudding recipe makes a creamy, cozy dessert with simple pantry ingredients and hardly any effort. The rice cooks low and slow in milk, cream, sugar, and warm spices until perfectly tender. You control the texture, from saucy to thick. It’s classic comfort food that works for dessert, a sweet snack, or even a nostalgic breakfast.
Ingredients
- 100 g (½ cup) pudding rice
- 700 ml (3 cups) whole milk
- 150 ml (⅔ cup) single cream (light cream)
- 50 g (¼ cup) white granulated sugar (or brown sugar)
- 1 teaspoon vanilla extract
- Dash of nutmeg
- 1 cinnamon stick (or ¼ teaspoon ground cinnamon)
- Unsalted butter, for greasing
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Nutrition Information:
Serving Size:
About 1 cupAmount Per Serving: Calories: 260
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