This slow cooker rice pudding recipe requires no stove time and has all the classic flavors of brown sugar, raisins, cinnamon, and vanilla.
The rice pudding will thicken significantly as it cools.
To reheat, place the desired amount of pudding in a saucepan and add about 1/2 inch of milk. Cook over medium-low heat, stirring occasionally and adding more milk as needed, until warmed through and creamy.
INGREDIENTS
Unsalted butter
7 cups whole milk, plus more as needed
2 cups long-grain white rice
3/4 cup granulated sugar
1/4 teaspoon fine salt
1 cup raisins (optional)
2 tablespoons packed light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
** soak the raisins in rum for an extra added kick!
INSTRUCTIONS
Coat the insert of a 3-quart or larger slow cooker with a thin layer of butter. Add 6 cups of the milk, the rice, sugar, and salt and stir to combine.
Cover and cook on high until the rice is cooked through and the pudding is creamy, about 3 1/2 to 4 hours.
Stir in the remaining cup of milk, raisins (if using), brown sugar, cinnamon, and vanilla. Add additional milk as needed to reach the desired consistency. Serve immediately.
