Slow Cooker Rice Pudding

2. Cook to Perfection

• Cover and cook:
  • LOW: 3–4 hours
  • HIGH: 2–2.5 hours
• Pudding is ready when rice is tender and mixture is creamy.

3. Finish with Eggs & Vanilla

• Turn off slow cooker.
• Slowly stir in beaten eggs and vanilla extract—the residual heat will gently cook the eggs without scrambling.
• Let sit covered for 10–15 minutes to thicken.

4. Serve Warm or Chilled

• Ladle into bowls.
• Top with extra cinnamon, whipped cream, or a splash of cold milk.

Serving Suggestions

• ☕ Classic pairing: With hot coffee, chai tea, or spiced apple cider
• 🍯 Sweet twist: Drizzle with honey or maple syrup
• 🥄 Nostalgic touch: Serve in vintage teacups or mason jars
• 🍓 Fresh contrast: Top with sliced bananas or berries

Make-Ahead & Storage Tips

• Fridge: Keeps up to 5 days—flavor deepens overnight!
• Freeze? Not ideal—dairy may separate. Best fresh or refrigerated.
• Reheat gently: Warm on stove with splash of milk.

Frequently Asked Questions

Q: Gluten-free?A: Yes! Ensure rice is certified GF (most are).

Q: Can I use brown rice?A: Not recommended—it takes longer to soften and won’t yield the same creamy texture.

Q: Too thin?A: Let it cool—pudding thickens significantly as it sits. If still thin, simmer uncovered 15 mins on HIGH.

Q: Egg-free version?A: Omit eggs—texture will be looser but still delicious. Add 1 tbsp cornstarch with milk if desired.

❤️ The Heart of the Pudding

Slow Cooker Rice Pudding isn’t just dessert—it’s a quiet act of care. It’s what grandmothers made with pantry staples, what comforted generations through hard winters, and what turns simple ingredients into something deeply nourishing.

So measure that rice, pour that milk, and trust the slow cooker. Because the best desserts aren’t complicated—they’re creamy, spiced, and made with love.

“Good pudding doesn’t need a recipe—it just needs rice, milk, and someone hungry.” 🍚✨