There’s something magical about the scent of cinnamon and peaches wafting through the house on a lazy afternoon. My slow cooker peaches and cream rice pudding instantly transports me back to my grandmother’s kitchen, where she’d stir a pot of creamy rice pudding while telling me stories of her childhood. That comforting combination of sweet peaches, rich cream, and tender rice became my favorite dessert – and now I’m sharing her secrets with you!
This slow cooker version makes the process effortless while delivering that same nostalgic flavor. Just imagine coming home to a warm bowl of this creamy delight after a long day – the rice pudding practically makes itself while you go about your life. The peaches soften into jammy perfection, and the spices meld together beautifully during those slow cooking hours. It’s dessert made simple, with all the love of homemade.
Why You’ll Love This Slow Cooker Peaches and Cream Rice Pudding
This recipe is my go-to when I want a dessert that practically makes itself but tastes like I spent hours in the kitchen. Here’s why it’s absolutely foolproof and delicious:
- Set it and forget it: The slow cooker does all the work—no standing over a stove stirring constantly. Just assemble the ingredients and let the magic happen while you tackle your day.
- Creamy dreamy texture: Sweetened condensed milk gives it that rich, velvety consistency we all crave in rice pudding. No grainy rice here—just smooth, comforting goodness.
- Peaches that melt in your mouth: The slow cooking process turns canned peaches into soft, jammy pockets of fruity sweetness. (Though fresh peaches work beautifully too!)
- Warm spices that hug your soul: Cinnamon and nutmeg add that nostalgic flavor that makes this dessert feel like a cozy blanket in bowl form.
- Perfect for any occasion: Fancy enough for company (top with whipped cream!) but simple enough for weeknight cravings. Leftovers? Yes please—it gets even better the next day.
Trust me, once you try this hands-off method, you’ll never go back to the stovetop version. The slow cooker somehow makes the rice extra tender and the flavors more developed. It’s like alchemy—basic ingredients transform into something magical with just time and low heat.
Ingredients for Slow Cooker Peaches and Cream Rice Pudding
The beauty of this recipe is how simple pantry staples come together to create something extraordinary. Here’s what you’ll need – and yes, every ingredient matters! My grandma always said good rice pudding starts with quality ingredients, and she wasn’t wrong.
- 1 cup uncooked white rice – I use long-grain, but any white rice works (just avoid instant!)
- 2 cups water – For that first crucial cooking stage
- 1 can (15 oz) peaches in juice, drained and chopped – Reserve a few pretty slices for garnish!
- 1 can (14 oz) sweetened condensed milk – That’s the standard size can, and it’s the secret to the creamiest texture
- 2 cups whole milk – The higher the fat, the richer the pudding
- 1 tsp pure vanilla extract – Splurge on the good stuff if you can
- 1/2 tsp ground cinnamon – For that warm, comforting spice
- 1/4 tsp freshly grated nutmeg – Trust me, fresh makes a difference
- Pinch of salt – Just a tiny bit to balance the sweetness
See? Nothing fancy, just honest ingredients that create magic together when given time in the slow cooker. I always tell my kids – if you can open a can and measure milk, you can make this dessert!
Equipment You’ll Need
You probably already have everything required for this ridiculously easy dessert. Here’s the short but mighty list of kitchen helpers you’ll want to grab:
- 4-6 quart slow cooker – The perfect size for this recipe
- Measuring cups and spoons – For those perfect ratios
- Wooden spoon or silicone spatula – For gentle stirring
- Colander – To rinse that rice properly
- Cutting board and knife – If you’re using fresh peaches
That’s it! No fancy gadgets needed – just basic tools that make this recipe foolproof. Now let’s get cooking!
How to Make Slow Cooker Peaches and Cream Rice Pudding
Okay, let’s get to the fun part – making this dreamy dessert! I promise, even if you’ve never made rice pudding before, you’ll nail it with these simple steps. The slow cooker does most of the work while you relax – just don’t skip that important rice rinsing step!
Step 1: Prepare the Rice
First things first – rinse that rice! I know it seems like an extra step, but trust me, it makes all the difference. Pour your rice into a fine mesh colander and rinse under cold running water for about a minute, swishing it around with your fingers until the water runs clear. This removes excess starch that can make your pudding gummy instead of creamy.
Step 2: Add Creamy Ingredients
Once your rice is cooked and the water absorbed (about 1 hour on high), it’s time for the magic ingredients! Pour in the sweetened condensed milk first – I love watching that thick, golden ribbon swirl into the rice. Then add your regular milk, vanilla, cinnamon, nutmeg, and that pinch of salt. Finally, gently fold in those chopped peaches – be careful not to mash them!
Step 3: Slow Cook to Perfection
Now comes the hardest part – being patient! Set your slow cooker to low and let everything cook for about 2 hours. I give it a good stir every 30 minutes to prevent sticking and check the texture. Want it thicker? Cook a bit longer. Too thick? Add a splash more milk. You’re in complete control of your pudding destiny!
Pro tip: About 10 minutes before serving, I like to turn off the heat and let it sit with the lid on. This helps the flavors meld perfectly and gives you that ideal spoonable consistency – not too runny, not too stiff. Just pure creamy peach perfection!
Tips for the Best Slow Cooker Peaches and Cream Rice Pudding
After making this dessert more times than I can count, I’ve picked up some tricks that take it from good to absolutely irresistible. My biggest lesson? Don’t rush the rice! Always rinse it thoroughly – those few extra minutes prevent gumminess and create the perfect creamy texture.
Here are my can’t-live-without tips:
- Fresh peach magic: When peaches are in season, swap canned for 2 cups peeled, diced fresh peaches. They’ll soften beautifully but keep more vibrant flavor.
- Texture control: Like your pudding thicker? Cook an extra 30 minutes. Too thick? Stir in warm milk a tablespoon at a time.
- Spice tweaks: Add a whole cinnamon stick while cooking for subtle spice flavor, then remove before serving.
- Temperature matters: Serve warm for ultimate comfort, or chill overnight for a firmer, custard-like treat.
And my golden rule? Always taste before serving – sometimes I’ll add an extra splash of vanilla or pinch of cinnamon at the end. That’s the beauty of homemade – you make it exactly how you love it!
Variations to Try
This recipe is wonderfully adaptable to whatever you’re craving! For a dairy-free version, swap the milk for coconut or almond milk (just use a full-fat variety for creaminess). Crushed pecans or slivered almonds add lovely crunch when sprinkled on top. Feeling decadent? Stir in white chocolate chips during the last 30 minutes of cooking – they’ll melt into heavenly pockets of sweetness. The possibilities are endless!
Serving and Storage Suggestions
Oh, the joy of deciding how to enjoy this pudding! I personally love it warm right out of the slow cooker – it’s like a cozy hug in a bowl. For special occasions, I’ll top it with a dollop of whipped cream and some reserved peach slices. But don’t stop there! Try sprinkling toasted coconut flakes or drizzling caramel sauce for extra decadence.
Leftovers? (If you have any!) Store them in an airtight container in the fridge for up to 3 days. The flavors actually intensify overnight! You can enjoy it chilled straight from the fridge or gently reheat single portions in the microwave with a splash of milk to bring back that creamy consistency.
Nutrition Information
Here’s the nutritional breakdown per serving (about 1/2 cup), but remember – these are estimates since ingredient brands and variations can affect the numbers. Using full-fat dairy and canned peaches in juice gives these values:
- Calories: 320
- Sugar: 25g
- Fat: 7g (4g saturated)
- Carbohydrates: 55g
- Protein: 7g
If you make substitutions like reduced-fat milk or fresh peaches, your nutrition facts will differ slightly. But let’s be honest – this dessert is meant to be enjoyed as an occasional treat in all its creamy, peachy glory!
Frequently Asked Questions
Over the years, I’ve gotten so many great questions about this recipe – here are the ones that pop up most often from friends and family (and my honest answers after countless batches!).
Can I Use Fresh Peaches?
Absolutely! Just peel and dice about 2 cups of fresh peaches – they’ll soften beautifully during cooking. The flavor is brighter than canned, but both work wonderfully.
How Do I Thicken the Pudding?
If it’s too thin, cook uncovered for 30 extra minutes. For instant thickening, mix 1 tbsp cornstarch with cold milk and stir it in, then cook for 10 more minutes.
Can I Make This With Brown Rice?
Technically yes, but it changes everything! Brown rice takes longer to soften and makes a much chewier pudding. If you try it, increase water by 1/2 cup and cooking time by at least an hour.
How Long Does It Keep In The Fridge?
About 3 days in an airtight container. The peaches might darken slightly, but it still tastes amazing! Stir in a splash of milk when reheating leftovers to refresh the creamy texture.
Can I Freeze This Pudding?
Honestly? I don’t recommend it. The texture gets grainy when thawed. This dessert is best enjoyed fresh or refrigerated for a couple days at most.
I’d love to hear how your slow cooker peaches and cream rice pudding turns out! Did you add any special twists? Maybe a sprinkle of cardamom or a handful of toasted almonds? Snap a photo of your creamy creation and tell me all about it – every batch tells its own delicious story. Happy cooking!
PrintCreamy 4-Ingredient Slow Cooker Peaches and Cream Rice Pudding
A comforting and creamy rice pudding made with peaches and cooked slowly for rich flavor.
- Prep Time: 10 mins
- Cook Time: 3 hours
- Total Time: 3 hours 10 mins
- Yield: 6 servings 1x
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup uncooked white rice
- 2 cups water
- 1 can (15 oz) peaches, drained and chopped
- 1 can (14 oz) sweetened condensed milk
- 2 cups milk
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
Instructions
- Rinse the rice under cold water until the water runs clear.
- Combine rice and water in the slow cooker.
- Cook on high for 1 hour or until water is absorbed.
- Add chopped peaches, condensed milk, milk, vanilla, cinnamon, nutmeg, and salt.
- Stir well and cook on low for 2 hours.
- Stir occasionally to prevent sticking.
- Serve warm or chilled.
Notes
- For a thicker pudding, cook longer.
- Diced fresh peaches can replace canned peaches.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 25g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg
