Directions
- Lightly grease the inside of your slow cooker with butter or oil to help prevent sticking and make cleanup easier.
- Spread the uncooked short-grain rice evenly over the bottom of the slow cooker in a single layer. Do not rinse the rice—the starch helps the pudding turn creamy.
- In a large mixing bowl or measuring jug, whisk together the whole milk, granulated sugar, ground cinnamon, vanilla extract, raisins, and salt (if using) until the sugar is mostly dissolved and the cinnamon is well distributed.
- Carefully pour this mixture evenly over the raw rice in the slow cooker, making sure all of the rice is submerged.
- Give the mixture a very gentle stir to loosen any clumped rice, but avoid scraping the bottom too aggressively.
- Cover and cook on LOW for 2 1/2 to 3 1/2 hours, or until the rice is very tender and the mixture is thickened and creamy. Begin checking around the 2 1/2-hour mark, as slow cookers can vary.
- Once the rice is tender, stir the pudding well. It may look slightly loose at first but will thicken as it cools. If it seems too thick, stir in a splash of milk until it reaches your preferred consistency.
- Turn the slow cooker to WARM and let the pudding sit for 10 to 15 minutes before serving, or cool slightly with the lid off if you prefer it less hot. Serve warm with an extra sprinkle of cinnamon, if desired.
Refrigerate leftovers in an airtight container for up to 3 to 4 days. The pudding will thicken in the refrigerator; stir in a little milk when reheating to loosen it.
Variations & Tips
- For extra richness, replace 1 cup of the whole milk with half-and-half or evaporated milk.
- For a stronger cinnamon flavor, increase to 1 1/2 teaspoons total or add a cinnamon stick during cooking (remove before serving).
- Swap the raisins for golden raisins, dried cranberries, or chopped dried apricots.
- For a less sweet version (great for breakfast), reduce the sugar to 1/3 cup and serve with honey or maple syrup on the side.
- For a more indulgent finish, stir in 1 to 2 tablespoons of butter at the end of cooking.
- To make it dairy-free, use a full-fat non-dairy milk such as canned coconut milk blended with almond or oat milk. Keep in mind it may thicken differently—check a bit earlier and adjust the cook time as needed.
- For meal prep, combine the dry ingredients (rice, sugar, cinnamon, raisins, and salt) the night before. In the morning, add them to the slow cooker with the milk and vanilla, stir, and cook.
Leftovers reheat beautifully in the microwave with a splash of milk, making this a convenient make-ahead breakfast as well as a comforting dessert.
