For the Pudding:
1 cup short-grain white rice (Arborio, sushi rice, or regular white rice)
4 cups whole milk (for the creamiest result)
½ cup granulated sugar
½ cup packed brown sugar
½ cup raisins (golden or regular)
1½ teaspoons ground cinnamon
1 teaspoon vanilla extract
¼ teaspoon salt
1 cinnamon stick (optional, for extra flavor)
For Serving:
Additional cinnamon for sprinkling
Whipped cream or vanilla yogurt
A splash of cold milk
Fresh fruit – bananas, berries, or sliced apples
Chopped nuts – pecans or walnuts
The Method: Stir, Pour, Walk Away
Step 1: Rinse the Rice (Optional)
For the creamiest pudding, rinse the rice briefly in cold water to remove excess starch. Drain well.
Step 2: Combine Everything
In a large bowl or directly in the slow cooker, whisk together:
Milk
Granulated sugar
Brown sugar
Cinnamon
Vanilla
Salt
Stir in the rice and raisins.
Step 3: Pour into Slow Cooker
If you mixed in a bowl, pour everything into your slow cooker. Add the cinnamon stick if using.
Step 4: Cover and Cook
Cover and cook on:
LOW for 3-4 hours
HIGH for 2-3 hours
The pudding is done when the rice is tender and the mixture has thickened to a creamy consistency. It will continue to thicken as it cools.
Step 5: Stir and Serve
Remove the cinnamon stick. Stir well—the pudding may have formed a slight skin on top, which stirs right back in for extra creaminess.
Serve warm, with an extra sprinkle of cinnamon and your choice of toppings.
Pro-Tips for Pudding Perfection
1. Rice Matters
Short-grain rice releases more starch, creating that classic creamy pudding texture. Long-grain works but will be less creamy.
2. Whole Milk Is Worth It
Lower-fat milk can be used, but the pudding won't be as luxuriously creamy. For the best result, use whole milk.
3. Don't Overcook
Rice pudding continues to thicken as it cools. Stop cooking when it's slightly looser than you want—it will set up.
4. Stir Before Serving
A quick stir redistributes the creamy goodness and smooths out any surface skin.
5. Add Liquid If Needed
If the pudding thickens too much, stir in warm milk a few tablespoons at a time until it reaches your desired consistency.
6. Make It Your Own
See variations below—this recipe is endlessly adaptable.
Endless Variations
Vanilla Bean Rice Pudding:
Use a vanilla bean (split and scraped) instead of extract. Add the pod to the slow cooker for extra flavor.
Cardamom Rose Rice Pudding:
Replace cinnamon with 1 teaspoon ground cardamom. Add 1 tablespoon rose water at the end. Garnish with pistachios.
Chocolate Rice Pudding:
Add ½ cup cocoa powder and increase sugar to 1 cup. Omit raisins or use dried cherries.
Coconut Rice Pudding:
Replace 2 cups milk with coconut milk. Use shredded coconut instead of raisins. Top with toasted coconut.
Apple Cinnamon Rice Pudding:
Add 1 cup finely chopped peeled apples with the rice. Increase cinnamon to 2 teaspoons.
Pumpkin Spice Rice Pudding:
Add ½ cup pumpkin puree and 1 teaspoon pumpkin pie spice. Reduce milk slightly. Perfect for fall.
Maple Pecan Rice Pudding:
Replace brown sugar with maple syrup. Top with toasted pecans.
Dairy-Free/Vegan:
Use full-fat oat milk or canned coconut milk. Ensure sugar is vegan-friendly.
What to Serve Alongside
Hot coffee or chai tea – The perfect cozy pairing
Whipped cream – Light, airy, wonderful
A splash of cold milk – Old-school and perfect
Fresh fruit – Berries, sliced bananas, or poached pears
Toasted nuts – Pecans, walnuts, or almonds for crunch
A drizzle of caramel – For extra indulgence
Storage and Reheating
Refrigerator:
Store in an airtight container for up to 5 days. The pudding will thicken significantly.
Reheating:
Stovetop: Gently warm over medium-low heat, stirring in a splash of milk to loosen.
Microwave: Individual portions, 1-2 minutes, stirring halfway.
Slow cooker: Reheat on LOW for 1-2 hours, stirring occasionally.
Not freezer-friendly: Dairy-based puddings can separate upon thawing.
Your Rice Pudding Questions, Answered
Can I use leftover cooked rice?
Yes! Use 3 cups cooked white rice. Reduce cooking time to 1-2 hours on LOW, until heated through and creamy.
Can I make this on the stovetop?
Absolutely. Combine ingredients in a saucepan, bring to a simmer, then reduce heat and cook, stirring frequently, for 25-30 minutes until rice is tender and mixture is creamy.
Can I use brown rice?
Yes, but brown rice takes longer to cook and has a chewier texture. Increase cooking time by 1-2 hours and add an extra ½ cup milk.
My pudding is too thin. What went wrong?
Either undercooked or too much liquid. Cook longer uncovered to evaporate excess liquid. It will also thicken as it cools.
My pudding is too thick. What went wrong?
Overcooked or too little liquid. Stir in warm milk a few tablespoons at a time until it reaches your desired consistency.
Can I add eggs for extra richness?
Yes! Beat 2 eggs with ½ cup warm milk, then slowly stir into the hot pudding during the last 30 minutes of cooking. Cook 15 minutes more.
