Easy Crockpot Rice Pudding with Raisins and Cinnamon

This Slow Cooker Rice Pudding is a cozy, creamy dessert made with tender rice, warm cinnamon, plump raisins, and a rich, milky mixture. As it slowly cooks,

Equipment

• Slow cooker (crockpot) — Provides gentle, steady heat for tender rice.
• Measuring cups and spoons — Help maintain the correct rice-to-liquid ratio.
• Heat-resistant spatula or wooden spoon — Makes it easy to stir the rice without scratching the insert.
• Small bowl — Useful for mixing the cinnamon and sugar evenly.
• Airtight storage containers — Keep leftovers fresh and prevent them from absorbing refrigerator odors.

Ingredients

• 1 cup (200 g) uncooked long-grain white rice
• 4 cups (960 ml) whole milk
• 1 cup (240 ml) evaporated milk
• ⅓ cup (65–70 g) granulated sugar, or to taste
• ½ cup (75 g) raisins
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• 1 tablespoon unsalted butter, optional
• Extra cinnamon for serving

• Long-grain white rice works well for a tender pudding with distinct grains; short-grain rice produces a thicker, starchier texture.
• Do not use instant rice with the same cooking time, as it can become overly soft.
• For a lighter pudding, substitute low-fat milk for whole milk.
• Raisins may be increased or reduced according to your preferred sweetness.

Instructions

1. Prepare the slow cooker — 2 minutes

1. Lightly grease the inside of a 4–6-quart slow cooker with the optional butter.
2. This helps reduce sticking along the bottom and sides.

2. Combine the ingredients — 3 minutes

1. Add the uncooked rice, whole milk, evaporated milk, sugar, cinnamon, salt, and raisins to the slow cooker.
2. Stir thoroughly so the rice is evenly distributed rather than forming a thick layer at the bottom.

3. Cook on low — 2½–3½ hours

1. Cover and cook on LOW , stirring carefully every 45–60 minutes if practical.
2. Begin checking the rice at about 2½ hours. Cooking time varies with the slow cooker, rice variety, and starting temperature of the milk.
3. Texture cue: The rice should be tender, and the mixture should look creamy rather than watery.
4. Avoid relying on a fixed time alone; some slow cookers run hotter than others.

4. Check and adjust — 5 minutes

1. If the rice is still firm, continue cooking for another 15–30 minutes and check again.
2. If the pudding becomes too thick, stir in ¼ cup of warm milk at a time until it reaches your preferred consistency.
3. If it looks too loose, allow a little additional cooking time while checking frequently.

5. Add the vanilla — 1 minute

1. Turn off the slow cooker and stir in the vanilla extract.
2. Let the pudding rest for 5–10 minutes. The rice will continue absorbing liquid, and the mixture will thicken as it rests.
3. High-protein tip: If using Greek yogurt for extra protein, let the pudding cool until warm rather than piping hot, then fold in a few spoonfuls. This helps prevent the yogurt from separating.

6. Serve

1. Spoon into bowls and sprinkle with extra cinnamon.
2. Serve warm for a soft, creamy dessert, or refrigerate until chilled for a thicker pudding.

Notes

For extra flavor: Add a pinch of nutmeg or a little orange zest with the cinnamon. For a richer dessert: Replace part of the whole milk with additional evaporated milk. For a protein boost: Stir in Greek yogurt after cooling slightly or use high-protein milk. For less added sugar: Reduce the sugar to 2 tablespoons and rely on the raisins for additional sweetness. For dairy-free pudding: Use unsweetened fortified oat or soy milk, recognizing that the texture and nutrition will differ. Allergy notes: The standard recipe contains dairy; check alternative milk labels for soy, nuts, or other allergens. Storage reminder: Refrigerate promptly because cooked rice requires careful food handling. Serving suggestion: Top with sliced almonds, chopped walnuts, or fresh berries just before serving. For extra flavor: Add a pinch of nutmeg or a little orange zest with the cinnamon. For a richer dessert: Replace part of the whole milk with additional evaporated milk. For a protein boost: Stir in Greek yogurt after cooling slightly or use high-protein milk. For less added sugar: Reduce the sugar to 2 tablespoons and rely on the raisins for additional sweetness. For dairy-free pudding: Use unsweetened fortified oat or soy milk, recognizing that the texture and nutrition will differ. Allergy notes: The standard recipe contains dairy; check alternative milk labels for soy, nuts, or other allergens. Storage reminder: Refrigerate promptly because cooked rice requires careful food handling. Serving suggestion: Top with sliced almonds, chopped walnuts, or fresh berries just before serving.

Nutrition

Calories: 290 kcal · Protein: 9 g · Fat: 8 g · Carbohydrates: 47 g · Fiber: 1 g · Sugar: 23 g · Sodium: 120 mg