Ingredients
1 cup uncooked small pearl tapioca or short grain rice
4 cups whole milk
1 can sweetened condensed milk (14 oz)
1 cup raisins
1/2 cup sugar
2 eggs, beaten
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 tbsp butter
Instructions
Spray the slow cooker lightly with oil or butter.
Add the uncooked tapioca or rice and raisins.
In a bowl, whisk together milk, sweetened condensed milk, sugar, eggs, cinnamon, nutmeg, vanilla, and salt.
Pour the mixture over the rice and raisins.
Add butter pieces on top.
Cover and cook on low for 3 to 4 hours, stirring once or twice during cooking.
Cook until creamy and the grains are soft.
Serve warm or chill before serving. Sprinkle extra cinnamon on top if desired.
Method
Slow cooking allows the grains to absorb the sweet creamy mixture while raisins soften and release flavor. The result becomes thick, rich, and pudding-like.
Preparation Time
Prep time: 10 minutes
Cook time: 3–4 hours
Total time: about 4 hours
Tips
Use golden raisins for a sweeter flavor.
Add orange zest for extra aroma.
For thicker pudding, let it cool before serving.
Top with chopped nuts for crunch.
Benefits
Provides calcium from milk
Contains carbohydrates for energy
Raisins add fiber and natural sweetness
Comforting dessert suitable for cold weather
Nutrition
Calories: about 280–350 per serving
Protein: 7 g
Carbohydrates: 45 g
Fat: 9 g
Sugar: 25 g
Conclusion
This creamy slow cooker rice pudding is soft, rich, and full of warm cinnamon flavor. It’s an easy comfort dessert perfect for family gatherings or cozy evenings.