Slow Cooker Rice Pudding Recipe!

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Everyone enjoys their rice pudding a little bit differently, whether it has a skin, is dry or creamy, sweet or spicy. Personally, I like mine to be creamy, to form a little bit of a skin if wanted and I usually like to serve it with something sweet (not that it needs it) but I do also get a hankering for cinnamon every now and then.

It’s so warming and comforting as a dessert, it’s not fussy but it is delicious. And I often find that it is overlooked when considering desserts but people are thrilled and feel quite nostalgic when they see it listed on a menu or even better, hear that you’ve made some! Reminiscing about younger years and fond memories.

I wanted to share this slow cooker rice pudding recipe with you because, I think many of us can be intimidated by cooking rice based dishes, there’s always a bit of second guessing and honestly, it tastes just as good but you don’t have to stand over a pan and you can get on with other things as it cooks.

As always, we like to make easy recipes for any level of cooking and this one is a case of chucking everything in and giving it a stir every now and then. It could not be more simple and always receives compliments!

Rice Pudding Recipe


Makes: 4-6 servings
Prep time: 10 mins
Cook time: 3 hours
Total time: 3 hours 10 minutes


  • 170g Arborio Rice/Pudding Rice/Short-grain White Rice
  • 1L (4 cups) Whole Milk/Semi-Skimmed Milk
  • 100g Sugar
  • 1tsp Vanilla Extract
  • 2tbsp Butter
  • 1/4tsp Salt

    Optional Toppings
  • 1/2tsp Ground Cinnamon
  • 1/2tsp ground Nutmeg
  • Honey or Jam
  • Dried Fruit
  • Chopped Nuts


  • Slow Cooker
  • Scales
  • Measuring cup
Rice Pudding Recipe


  1. Add all ingredients to the slow cooker and stir gently.

    You do not need to wash the rice beforehand.

    However, you can if you prefer. This can remove some of the starch (which creates that gummy/creamy texture) or impurities, if you feel that it is required.
  2. Cook on low for up to 3 hours or longer if required, stirring occassionally.

    Remove the lid and allow to cool for approximately 30 minutes, the mix will begin to thicken in this time.

    Serve hot or cold!



Cover and refrigerate for up to 4 days.

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