Slow Cooker Creamy Raisin Rice Pudding A rich, velvety dessert that combines tender rice, warm cinnamon, and sweet bursts of raisins.

April 18, 2026

Prep time: 10 minutes
Cook time: 2.5 to 3 hours (High) or 4 to 5 hours (Low)
Servings: 6 servings

Ingredients

The Base:
1 cup Uncooked long-grain white rice (rinsed well)
4 cups Whole milk (for maximum creaminess)
1 cup Heavy cream
½ cup Granulated sugar (adjust to taste)
¼ tsp Salt
The Flavor Infusion:
1 tsp Pure vanilla extract
1 tsp Ground cinnamon
¼ tsp Ground nutmeg (optional)
½ cup Raisins (dark or golden)
2 tbsp Unsalted butter (cubed)

Instructions

1. Prepare the Slow Cooker
Lightly grease the inside of your slow cooker with butter or non-stick cooking spray to prevent the rice from sticking to the edges.
2. Combine Ingredients
Add the rinsed raw rice, milk, heavy cream, sugar, salt, cinnamon, and nutmeg into the slow cooker. Stir well to ensure the sugar is dissolved and the spices are evenly distributed.
3. The "Slow" Magic
Cover and cook on High for 2.5 to 3 hours or on Low for 4 to 5 hours.
Pro Tip: Give the mixture a gentle stir halfway through the cooking time to ensure the rice cooks evenly and doesn't settle at the bottom.
4. Add the Finishers
About 30 minutes before the pudding is finished, stir in the raisins, vanilla extract, and butter cubes. This allows the raisins to plump up perfectly without becoming too mushy.
5. Check Consistency
The pudding is done when the rice is tender and the liquid has thickened into a creamy sauce. Keep in mind that rice pudding will continue to thicken significantly as it cools. If it looks too thick, stir in an extra splash of warm milk.
Serving Suggestions
Serve Warm: Perfect for a "winter treat that hits different."
Garnish: Top with an extra sprinkle of cinnamon or a dollop of whipped cream.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to restore the creamy texture.
Why This Works
By pouring the liquid mixture over the raw rice (as shown in your image), you allow the starch from the rice to slowly release into the milk. This creates a natural, thick custard-like consistency without needing to stand over a stove stirring constantly!