Slow Cooker Cinnamon Raisin Rice Pudding

Ingredients

• 1 cup (200g) Arborio or medium-grain white rice (Arborio gives the best creamy texture)

• 4 cups (1 liter) whole milk (or 2% for slightly lighter results)

• 1 cup (240ml) heavy cream (for ultimate richness; sub with half-and-half if desired)

• ¾ cup (150g) granulated sugar (or light brown sugar for a deeper, caramel-like flavor)

• 1 cup (150g) golden or dark raisins

• 1 tablespoon vanilla extract

• 1½ teaspoons ground cinnamon (plus extra for garnish)

• ¼ teaspoon ground nutmeg (optional, but adds warmth)

• ¼ teaspoon salt (essential to balance the sweetness)

• Optional for serving: Extra milk or cream (to stir in before serving) and a pat of butter

Instructions

1. Combine Everything:

• Lightly grease the inside of your slow cooker with non-stick spray or a little butter (this helps prevent the rice from sticking to the sides).

• Add the rice, milk, heavy cream, sugar, raisins, vanilla, cinnamon, nutmeg, and salt to the slow cooker.

• Stir everything together thoroughly so the sugar and spices are evenly distributed.

2. Cook Low and Slow:

• Cover with the lid and cook on HIGH for 2½ to 3 hours OR on LOW for 4 to 5 hours.

• The Stirring Rule: Stir the pudding once every hour (especially during the last 90 minutes). This is crucial! It releases the rice starches evenly and prevents a skin from forming on top.

3. Know When It’s Done:

• The pudding is ready when the rice is completely tender (no chalky bite) and the mixture has thickened to a porridge-like consistency.

• Crucial tip: The pudding will look too thin and soupy when you turn off the slow cooker. Do not overcook it to fix this! The rice will continue to absorb liquid as it cools. It will set up to the perfect thick, creamy texture as it rests.

4. Rest and Serve:

• Turn off the slow cooker and remove the lid. Let the pudding sit undisturbed for 15–20 minutes. It will dramatically thicken during this time.

• Give it a good stir. If it becomes too thick for your liking, stir in a splash of warm milk or cream to loosen it up.

• Serve warm in bowls, topped with an extra dusting of cinnamon. For a truly decadent treat, add a small pat of butter on top of each warm serving—it melts into pure gold.

Pro Tips for Slow Cooker Success:

• Rice choice matters: Long-grain rice (like jasmine or basmati) will not work here—they stay firm and separate. Stick with Arborio, sushi rice, or pudding rice for that signature creamy texture.

• Don’t peek too often: While you must stir it every hour, try not to lift the lid unnecessarily in between. Each time you remove the lid, you lose heat and add 15–20 minutes to your cook time.

• Make it boozy (adults only): After cooking, stir in 2 tablespoons of dark rum, bourbon, or brandy for a rich, grown-up depth of flavor.

• Swap the raisins: Not a raisin fan? Swap them for dried cherries, chopped dried apricots, or leave them out entirely and fold in ½ cup of mini chocolate chips after cooking.

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The pudding will become very stiff when cold—simply add a generous splash of milk and reheat gently in the microwave or on the stovetop, stirring frequently, to bring back that silky creaminess.