Description
This Slow Cooker Rice Pudding Dessert is a creamy, comforting treat made with Arborio rice, milk, cream, and warm spices. Perfect for a simple, hands-off dessert that can be enjoyed warm or chilled, it features a rich, velvety texture with hints of cinnamon and nutmeg, enhanced by optional raisins for added sweetness and chewiness.
Ingredients
Scale
Main Ingredients
- 1 cup Arborio or short-grain white rice
- 4 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup raisins (optional)
- 1 tablespoon unsalted butter
Instructions
- Prepare the Slow Cooker: Lightly grease the inside of the slow cooker with butter or non-stick spray to prevent sticking.
- Combine Ingredients: Add the rice, whole milk, heavy cream, sugar, salt, ground cinnamon, and ground nutmeg into the slow cooker. Stir well to combine all ingredients evenly.
- Cook the Pudding: Cover the slow cooker and cook on low heat for 2.5 to 3 hours. Stir the mixture once or twice during cooking to ensure even cooking and prevent sticking. The rice should become tender and the mixture thick and creamy.
- Finish Cooking: In the last 15 minutes of cooking, stir in the vanilla extract, unsalted butter, and raisins if using. Cover and continue cooking until done.
- Rest and Serve: Once fully cooked, stir the pudding well and let it sit for about 10 minutes to thicken further. Serve warm or chilled according to your preference.
Notes
- Arborio rice yields a creamier texture, but short-grain white rice is a suitable substitute.
- Adjust the sugar amount to your personal taste preference.
- When reheating leftovers, add a splash of milk to restore creaminess.
- Stir occasionally during cooking to prevent sticking and ensure uniform texture.
- Raisins are optional but add a pleasant sweetness and chewiness.
