
This cozy slow cooker rice pudding starts simple: long-grain white rice simmers low and slow until every grain turns velvety-soft, soaking in warm notes of cinnamon, nutmeg, and vanilla the whole time. A touch of sugar sweetens things just enough without overwhelming the gentle spice, and the hands-off crockpot method means you can walk away for hours while the texture builds on its own. By the time it's done, you're left with a thick, spoon-coating pudding that's rich and comforting without any fuss at the stove. Serve it warm with a dusting of cinnamon, or chill it fully and spoon it into bowls with a scatter of raisins on top for a make-ahead treat. It's an easy, soothing dessert to add to a low histamine rotation, especially when you're craving something creamy and old-fashioned.
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Some low histamine plans limit cinnamon, but counting all uses, this recipe has less than 1/8 teaspoon per serving and likely stays within the reviewed range. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.

Low histamine diets often limit warming spices like nutmeg. The trace amount used here is likely tolerated. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.




Some low histamine plans limit cinnamon, but counting all uses, this recipe has less than 1/8 teaspoon per serving and likely stays within the reviewed range. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.

Add the rice, whole milk, sweetened condensed milk, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt to the slow cooker. Whisk to combine.
Cover and cook on LOW for 3 hours, stirring once halfway through, until the rice is tender and has absorbed most of the liquid.
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