This slow cooker cinnamon raisin rice pudding is exactly the kind of cozy, low-effort dessert I crave on cold Midwestern nights. You literally stir together one simple mixture—whole milk, sugar, cinnamon, vanilla, and raisins—then pour it over raw short-grain rice in the slow cooker and walk away. A few hours later, you’ve got a warm, creamy, old-fashioned rice pudding that tastes like something your grandma might have made, but with weeknight-friendly ease. It’s perfect for using pantry staples and makes the house smell like a bakery while you catch up on work, laundry, or your favorite show.
Serve this rice pudding warm straight from the slow cooker with an extra sprinkle of cinnamon on top. It’s lovely with a dollop of whipped cream, a splash of extra cold milk, or a spoonful of vanilla yogurt for some tang. I like pairing it with hot coffee or chai tea for a cozy evening treat, or with fresh sliced bananas or berries to brighten things up. For brunch, set it out in the slow cooker on warm alongside eggs and fruit so everyone can scoop their own bowl when they’re ready.

Slow Cooker Cinnamon Raisin Rice Pudding
Servings: 6

Ingredients
1 cup uncooked short-grain white rice (such as Arborio or sushi rice)
4 cups whole milk
1/2 cup granulated sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
1/2 cup raisins
1/4 teaspoon kosher salt (optional but recommended)
1 tablespoon unsalted butter or neutral oil (for greasing the slow cooker, optional)
Directions
Lightly grease the inside of your slow cooker crock with the 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 large 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 1 mixture of milk, sugar, cinnamon, vanilla, and raisins evenly over the raw rice in the slow cooker, making sure all of the rice is submerged in the liquid.
Give the rice and milk mixture a very gentle stir just to loosen any rice that might be clumped, but avoid scraping the bottom too aggressively.
Cover the slow cooker with the lid 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 will look a bit loose right after stirring but will thicken as it cools. If it seems too thick, stir in an extra splash of milk until it reaches your preferred consistency.
Turn the slow cooker to WARM and let the rice 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 on top, if desired.
Refrigerate any leftovers in an airtight container for up to 3 to 4 days. The pudding will thicken in the fridge; stir in a little cold milk when reheating to loosen it back up.

 

Variations & Tips
For extra richness, swap 1 cup of the whole milk for half-and-half or a can of evaporated milk. If you like a stronger cinnamon flavor, add up to 1 1/2 teaspoons total or tuck a cinnamon stick into the slow cooker and remove it before serving. You can change up the raisins by using 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 at the table so everyone can sweeten their own bowl. To make it a bit more indulgent, stir in 1 to 2 tablespoons of butter at the end for a silkier finish. If you need it dairy-free, use a rich, full-fat non-dairy milk like canned coconut milk mixed with almond or oat milk, and keep in mind it may thicken a bit differently—check a little earlier and adjust cook time as needed. For meal prep, you can assemble the dry ingredients (rice, sugar, cinnamon, raisins, and salt) in a container the night before; in the morning, just pour them into the slow cooker, add the milk and vanilla, whisk, and cook. Leftovers reheat well in the microwave with a splash of milk, making this a handy make-ahead breakfast as well as a dessert.