Slow Cooker Cinnamon Raisin Rice Pudding is a warm, creamy, comforting dessert made with tender rice, milk, cream, sugar, cinnamon, vanilla, and sweet raisins. It is rich, soft, cozy, and perfect for family desserts, holiday tables, breakfast-style treats, or anytime you want an old-fashioned homemade pudding with very little effort.
This recipe is especially easy because the slow cooker does most of the work. The rice slowly absorbs the creamy mixture while the cinnamon and raisins add warmth and sweetness. The result is a thick, spoonable pudding that tastes classic, comforting, and homemade.
Serve it warm for a cozy dessert or chilled for a creamy make-ahead treat.
Recipe Overview
| Detail | Information |
|---|---|
| Recipe Name | Slow Cooker Cinnamon Raisin Rice Pudding |
| Prep Time | 10 minutes |
| Cook Time | 2 1/2–3 1/2 hours |
| Total Time | About 3 hours |
| Servings | 6–8 |
| Main Ingredients | Rice, milk, cream, cinnamon, raisins |
| Best Served With | Whipped cream, cinnamon, nuts, caramel, fruit |
Why You’ll Love This Recipe
This rice pudding is creamy, simple, and full of cozy flavor.
You will love it because it is:
Easy to make
Slow cooker friendly
Warm and comforting
Creamy and rich
Perfect for dessert or breakfast
Great for leftovers
Made with simple ingredients
Full of cinnamon flavor
Delicious warm or chilled
The best part is the texture. The rice becomes soft and tender while the creamy cinnamon mixture thickens around it.
Ingredients
For the Rice Pudding
| Ingredient | Amount |
|---|---|
| Cooked white rice | 4 cups |
| Whole milk | 3 cups |
| Heavy cream | 1 cup |
| Sweetened condensed milk | 1 can, 14 oz |
| Brown sugar | 1/3 cup |
| Raisins | 1 cup |
| Butter | 3 tablespoons |
| Vanilla extract | 2 teaspoons |
| Ground cinnamon | 1 1/2 teaspoons |
| Nutmeg | 1/4 teaspoon, optional |
| Salt | 1/4 teaspoon |
Optional Toppings
| Topping | Why It Works |
|---|---|
| Extra cinnamon | Adds warmth |
| Whipped cream | Adds light creaminess |
| Chopped walnuts | Adds crunch |
| Caramel drizzle | Adds sweetness |
| Toasted coconut | Adds texture |
| Fresh berries | Adds freshness |
| Maple syrup | Adds cozy flavor |
Instructions
Step 1: Prepare the Slow Cooker
Lightly grease the inside of the slow cooker with butter or nonstick spray.
This helps prevent the rice from sticking to the bottom and sides.
Use a 4-quart or 6-quart slow cooker for best results.
Step 2: Add the Rice
Add the cooked rice to the slow cooker.
Spread it evenly across the bottom.
Cooked rice works best for this creamy version because it softens quickly and blends easily with the milk mixture.
Step 3: Make the Creamy Cinnamon Mixture
In a large measuring cup or mixing bowl, combine whole milk, heavy cream, sweetened condensed milk, brown sugar, vanilla extract, cinnamon, nutmeg if using, and salt.
Whisk until smooth.
The mixture should look creamy, lightly tan, and speckled with cinnamon.
Step 4: Add Raisins
Stir the raisins into the creamy mixture.
This allows the raisins to soften as they cook.
If you want extra plump raisins, soak them in warm water for 10 minutes before adding them, then drain well.
Step 5: Pour Over the Rice
Pour the creamy cinnamon raisin mixture over the rice in the slow cooker.
Stir gently so the rice is evenly coated.
Add butter on top in small pieces.
The butter will melt into the pudding and make it richer.
Step 6: Slow Cook
Cover and cook on low for 2 1/2–3 1/2 hours.
Stir once or twice during cooking if possible.
The pudding is ready when the rice is soft, the raisins are plump, and the mixture is creamy and thick.
Do not overcook, because rice pudding thickens more as it cools.
Step 7: Adjust the Texture
If the pudding is too thick, stir in a splash of warm milk.
If it is too thin, cook uncovered for 15–20 minutes longer.
The perfect texture should be creamy, soft, and spoonable.
Step 8: Serve
Serve warm in bowls with extra cinnamon on top.
You can also chill it in the refrigerator and serve cold.
Add whipped cream, caramel, chopped nuts, or fresh fruit if desired.
Best Tips for Creamy Rice Pudding
Use cooked rice for a faster recipe.
Use whole milk for better creaminess.
Add heavy cream for a richer texture.
Stir during cooking if possible.
Do not overcook.
Add extra milk after cooking if needed.
Let it rest for a few minutes before serving.
Use vanilla and cinnamon generously for classic flavor.
Best Rice to Use
White rice works best for traditional rice pudding.
Good options include:
Long-grain white rice
Medium-grain rice
Jasmine rice
Arborio rice
Short-grain rice
Jasmine rice gives a soft, fragrant result.
Arborio rice gives a thicker, creamier texture.
Leftover rice is also perfect for this recipe.
Can You Use Uncooked Rice?
Yes, but the cooking time and liquid amount will change.
For uncooked rice, use:
1 cup uncooked white rice
4 cups milk
1 cup cream
1 can sweetened condensed milk
Cook on low for 3–4 hours, stirring occasionally, until the rice is tender.
Cooked rice is easier and gives more predictable results.
Recipe Variations
Classic Vanilla Rice Pudding
Skip the raisins and add extra vanilla.
Cinnamon Apple Rice Pudding
Add diced apples and a little extra cinnamon.
Coconut Rice Pudding
Use coconut milk instead of some of the whole milk.
Chocolate Rice Pudding
Add cocoa powder and chocolate chips near the end.
Maple Cinnamon Rice Pudding
Use maple syrup instead of brown sugar.
Nutty Raisin Rice Pudding
Add chopped walnuts or pecans before serving.
What to Serve With Rice Pudding
Rice pudding is delicious on its own, but it also pairs well with simple toppings.
Great serving ideas include:
Whipped cream
Cinnamon sugar
Caramel sauce
Honey
Maple syrup
Chopped nuts
Fresh berries
Banana slices
Toasted coconut
Vanilla ice cream
For a warm dessert, serve with cinnamon and caramel.
For a cold dessert, serve with whipped cream and berries.
Make-Ahead Instructions
This rice pudding is great for making ahead.
Cook it completely, let it cool, then store it in the refrigerator.
It will thicken as it chills.
Before serving, stir in a splash of milk to loosen the texture.
You can reheat it or serve it cold.
Storage
Let leftovers cool completely.
Store in an airtight container in the refrigerator for up to 4 days.
Rice pudding thickens after chilling, so add milk before reheating if needed.
Reheating
Reheat gently on the stovetop or in the microwave.
Stovetop Method
Place pudding in a saucepan.
Add a splash of milk.
Warm over low heat, stirring often.
Microwave Method
Place one serving in a bowl.
Add a little milk.
Microwave in short intervals, stirring between each one.
Do not overheat, or the pudding can become too thick.
Freezing
Rice pudding can be frozen, but the texture is best fresh.
If freezing, let it cool completely.
Place in freezer-safe containers.
Freeze for up to 2 months.
Thaw overnight in the refrigerator and reheat gently with milk.
The texture may become softer after thawing.
Common Mistakes to Avoid
Overcooking the Rice Pudding
Overcooking can make it too thick or sticky.
Using Too Little Liquid
Rice absorbs a lot of liquid, so the pudding needs enough milk and cream.
Not Stirring
Stirring helps prevent sticking and keeps the texture creamy.
Adding Too Much Cinnamon
Cinnamon is strong, so add gradually.
Forgetting Salt
A small amount of salt balances the sweetness.
Serving Without Resting
Rice pudding thickens slightly after resting, so let it sit a few minutes before serving.
Nutrition Estimate
Nutrition will vary depending on serving size and ingredients.
| Serving | Estimated Amount |
|---|---|
| Calories | 280–460 |
| Protein | 7–12 g |
| Carbohydrates | 48–75 g |
| Fat | 8–20 g |
| Sugar | 25–45 g |
| Serving Size | 1 bowl |
Frequently Asked Questions
Can I use leftover rice?
Yes. Leftover rice works perfectly for this recipe.
Can I use brown rice?
Yes, but brown rice gives a firmer texture and may need more liquid.
Can I make it without raisins?
Yes. Simply leave them out.
Can I use almond milk?
Yes, but the pudding will be less rich. Whole milk and cream give the best texture.
Can I make it less sweet?
Yes. Reduce the brown sugar or use less sweetened condensed milk.
Can I add eggs?
Yes, but this recipe is creamy without eggs. If adding eggs, temper them carefully so they do not scramble.
Why is my pudding too thick?
The rice absorbed too much liquid. Stir in warm milk until creamy again.
Why is my pudding too thin?
Cook uncovered for 15–20 minutes longer or let it cool slightly.
Can I serve it cold?
Yes. Rice pudding tastes delicious warm or chilled.
What topping is best?
Cinnamon, whipped cream, caramel, and chopped nuts are all great choices.
Final Thoughts
Slow Cooker Cinnamon Raisin Rice Pudding is creamy, sweet, warm, and full of old-fashioned comfort. The tender rice, cinnamon cream, soft raisins, vanilla, butter, and brown sugar create a cozy dessert that is simple to prepare and perfect for sharing.
Serve it warm with extra cinnamon or chilled with whipped cream. This easy slow cooker dessert is rich, comforting, and delicious for family meals, holidays, or anytime you want a classic homemade treat.