Easy crockpot rice pudding

Crockpot Rice Pudding is rich and creamy and ridiculously easy. Just toss all the ingredients into your slow cooker and it does all the work!

Crockpot Rice Pudding

Creamy homemade rice pudding has been a favorite at my house since my boys were little. Some of us like it with cinnamon sugar sprinkled on top, some of us like it with a spoonful of jam. It’s a comforting dessert, but sometimes I add less sugar and we have it for breakfast.

The one thing I don’t love about making rice pudding is that you have to stand at the stove and stir it until it thickens. It’s not hard, it’s just time consuming. Well not anymore! With this recipe, you just stir everything together in your slow cooker and walk away.

How to make rice pudding in the slow cooker:

Ingredients:

  • long grain rice
  • evaporated milk
  • milk
  • sugar
  • butter
  • vanilla extract
  • ground cinnamon
  • salt

It really doesn’t get easier than this. Just dump raw rice, evaporated milk, milk, sugar, butter, vanilla, cinnamon, and salt into the slow cooker. Stir everything together, and turn on your slow cooker.

I’m usually in a hurry, so I always use the high setting. In my crock pot it takes just over 2 1/2 hours. You want to make sure you don’t overcook it, or it loses its creaminess and gets too thick.

One thing that’s different about this recipe than my traditional rice pudding is that it doesn’t contain eggs as a thickener. That makes this recipe perfect for people with an egg allergy.

Tips for making crockpot rice pudding:

  1. -All crock pots cook differently, so the first time you make this I recommend stirring it occasionally to see how it’s doing. If it is drying out, add more evaporated milk.
  2. -You can substitute cream for the evaporated milk if you want.
  3. -Don’t replace the evaporated milk with regular milk, it tends to curdle.
  4. Starch in the rice is what thickens the pudding, so don’t rinse your rice before you add it.
  5. Feel free to adjust the spices to your taste. You can add more or less cinnamon, or even add some nutmeg.
  6. If you want, you can add raisins or Craisins. Either stir them in at the beginning so they plump up, or add them during the last 20 minutes so they are just heated through.

Here are a few more dessert recipes to check out:

Creamy Rice Pudding
Toffee Chocolate Rice Pudding
3 Ingredient Chocolate Mousse
Hot Fudge Pudding Cake

Crock Pot Rice Pudding Recipe

Prep Time 5 minutes Cook Time 2 hours 45 minutes Total Time 2 hours 50 minutes

Ingredients

  • 3/4 cup raw rice (I used long grain)
  • 1 cup evaporated milk
  • 2 cups milk
  • 3/4 cup sugar
  • 2 Tbsp melted butter
  • 1 tsp vanilla
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt

Instructions

  1. Spray inside of slow cooker with non-stick spray. (I used a 6 quart slow cooker.)
  2. Add all ingredients to the slow cooker. Whisk together to blend in the cinnamon.
  3. Cook on HIGH for 2-3 hours, or on LOW for 4-5. I cooked mine on HIGH for 2 hours and 45 minutes.

Recommended Products

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  • Hamilton Beach Stay or Go 6-Quart Slow Cooker
  • Set of 3 Stainless Steel Whisks

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 321 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 29mg Sodium: 215mg Carbohydrates: 53g Fiber: 0g Sugar: 29g Protein: 7g

To see all my dessert recipes, .

Crock-Pot Rice Pudding Recipe

Creamy, Old-Fashioned Comfort

Catalina-Gabriela Molnar/iStock/GettyImages

Rice pudding is old-school comfort food, the kind that’s easy enough and frugal enough to appeal to any busy cook. Preparing it in your Crock-Pot simplifies dessert even more, freeing up your attention—and oven space—for other things. This Crock-Pot rice pudding recipe is infinitely variable, so you can tweak its sweetness, creaminess and flavors to suit your family’s tastes.

Total Time: 3 1/2 to 8 hours | Prep Time: 5 minutes | Serves: 6 to 8

Ingredients:

  • 1 cup long-grain or arborio rice, uncooked
  • 1 quart milk
  • 1 1/2 cups half-and-half
  • 1/2 cup sugar
  • 1/4 cup butter, melted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Directions:

  1. Prepare the insert of a 4-quart Crock-Pot by buttering it, spraying it, or lining it with a slow cooker liner.
  2. In a fine-mesh strainer, rinse the rice under cold running water to remove the excess starch that normally accumulates on the surface of the grains while they’re in the bag. This helps keep the finished pudding from being stodgy.
  3. Place all of the ingredients in your Crock-Pot, and stir until they’re well mixed. If you’re using a slow cooker liner, it’s best to stir the ingredients in a mixing bowl first and then add them to the Crock-Pot, so you won’t puncture the liner.
  4. Cook on the high setting for 3 1/2 to 4 hours, or low setting for 7 to 8, whichever best suits your schedule for the day. After that, the rice should be very soft, and the sauce creamy. If it isn’t thick enough, stir the pudding and let it sit for another 45 minutes to an hour before serving. If it’s too thick, thin it with milk or half-and-half until it reaches the texture you prefer.
  5. Serve warm with a dusting of additional cinnamon, or other garnishes as you like.

Optional Add-Ins:

  • Add 1/2 cup of raisins, dried cranberries or chopped dried cherries to the pudding at the beginning of the cooking time. For adults, soak the raisins in rum or a flavored liqueur.
  • Add a cup of chopped apples at the beginning of the cooking time, or spoon either stewed apples or applesauce over the finished pudding when you serve it.
  • Stir in 2 to 3 tablespoons of lemon or orange zest at the end of the cooking time, to brighten the flavors. Keep back a pinch of zest to garnish each bowl.

Tip

  • If you like your rice to remain slightly firm when the pudding is finished, use long-grain rice. If you want it to be extra-creamy, use arborio.
  • Rice pudding can use as little as 3 cups of liquid to 1 cup of rice for a relatively dry, firm finished dessert; or as much as 6 or 7 cups of liquid per cup of rice for an especially creamy result. This recipe falls at the creamy end of the scale, so you can reduce the milk by a cup or more and still have a wonderful dessert. Cooking time would be shorter by 30 to 45 minutes on high, or 60 to 90 minutes on low.
  • Sugar can be increased to 3/4 cup or more, if you like a sweeter pudding.
  • These proportions work best in a 4- to 5-quart Crock-Pot. The recipe will cook more slowly in a 3-quart model, or more quickly in a 6-quart.
  • If your Crock-Pot is 6 quarts or larger, use liner bags to double down on convenience: Make up two batches in separate bags and seal them with twist ties, then cook them side-by-side in your Crock-Pot. Serve one, and freeze the other for another day. Alternatively, put your entree in the second bag and have your whole meal ready when you get home.

Slow Cooker Rice Pudding offers you the chance to be lazy and get a delicious dessert all at the same time. Sweet and warm and great with morning coffee too.

Slow Cooker Rice Pudding offers you the chance to be lazy and get a delicious dessert all at the same time. I think I have become a crockpot addict.

For some reason, over the last few months, I have been experimenting with unusual recipes. Yes, some are beans but not many.

Not too long ago I showed you how to make Real Baked Rice Pudding but this recipe is ‘real baked’ in another manner. The slow cooker does it for you.

One of the many good things in this recipe is that I use dairy-free milk instead of conventional milk. That change alone gives you fewer calories and more plant-based nourishment.

I originally made this recipe in 2014. How time flies! None of the ingredients have been changed because it’s basically just a good recipe. You’re going to love it!

What Other Countries Traditionally Make Rice Pudding?

Just about every country! England and the United States have been making rice pudding since way back when. Both make slow cooker rice pudding.

North African and Middle Eastern countries make different variations too. Apricot and pistachio is often added. No raisins.

Asia and Latin America also make this delicious dessert. I think it is popular worldwide because rice is such a nutritious and cheap staple.

The recipes are pretty much the same six ingredients with an addition here and there.

Which Rice is the Best Rice for Rice Pudding?

I’ve made vegan rice pudding with every rice I can think of and this Slow Cooker Rice Pudding is actually made with brown rice. Here’s a list of the kinds of rice and they’re not in any special order.

  • Jasmine
  • Basmati
  • Arborio
  • Jasmine
  • Sushi tice AKA Japanese short grain
  • Regular long grain
  • Brown Rice

There’s a chewier bite with brown rice and it works perfectly in the slow cooker with raisins.

The coconut sugar with cinnamon gives a richer sweet taste too.

You know that Real Baked Rice Pudding I mentioned above? Well, it’s made with Arborio rice and is also amazing. You have got to make it sometime.

Check it out!

You can even see the difference in the rice with comparison in the photos. Very different and very delicious both ways.

This recipe for vegan rice pudding in the slow cooker is super easy. All you do is add seven ingredients to the crockpot and turn it on low.

It does better cooking on low so that it mimics the long slow baking of real baked rice pudding.

The instructions are the same for doubling or tripling the recipe. You just need to use a larger pot f you get too carried away. Not that that’s a bad thing.

Especially since rice pudding freezes so well. How nice to take out a single serving of rice pudding from the freezer. You can enjoy a dessert whenever the urge grabs you.

Helpful Tools for Making Slow Cooker Rice Pudding

You don’t need a large crockpot for this recipe. A 3 qt. would be great and you could even double the recipe in a 3 qt. This one from Hamilton Beach is even programmable.

All you really need are measuring tools. I love this spoon set in stainless steel and this set has eight sizes!

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I hope you can make this dairy-free rice pudding soon because, seriously, the sooner the better.

5 from 2 votes

Slow Cooker Rice Pudding

Slow Cooker Rice Pudding offers you the chance to be lazy and get a delicious meal all at the same time. Course Dessert Cuisine Slow Cooker Prep Time 10 minutes Cook Time 3 hours Total Time 3 hours 10 minutes Servings 3 Servings Calories 357kcal Author Ginny McMeans

  • 2 cups dairy-free milk
  • 1/2 cup brown rice
  • 1/2 cup coconut sugar
  • 1/2 cup raisins
  • 1 tablespoon flax seed meal
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • This is easy easy easy.
  • Put all of the ingredients in the slow cooker and stir.
  • Cover and cook on low 2 hours and stir.
  • Cover again and cook on low another hour or until rice is tender. Now you can eat and be happy.

Nutrition

Nutrition Facts Slow Cooker Rice Pudding Amount Per Serving (1 Serving) Calories 357 Calories from Fat 36 % Daily Value* Fat 4g6% Sodium 140mg6% Potassium 503mg14% Carbohydrates 73g24% Fiber 4g16% Sugar 21g23% Protein 8g16% Vitamin A 335IU7% Vitamin C 1.3mg2% Calcium 230mg23% Iron 2.1mg12% * Percent Daily Values are based on a 2000 calorie diet.

IF FREEZING:

Package in rigid sided containers as defined in my article How to Prepare Food for the Freezer.

TO PREPARE AFTER FREEZING:

Remove from the freezer and let defrost in the refrigerator. You can heat the pudding in the microwave in about 2 minutes. Stirring about every 30 seconds.

Author Notes

“This recipe was my nemesis. Out of the whole book, it’s the one with the most test-runs. My very first try
 was delicious and I thought I had it nailed. My mum, acting as recipe tester, found it great too. Then my other tester Constantina tried it. Oh, dear! The news was bad. I couldn’t understand what the issue was. After hours of analyzing and agonizing, and after coming close to just rejecting the recipe from the list, we figured it out. My first version was thick and very rich, just the way Mum—who I remind you is English—likes it.
“Constantina, on the other hand, was expecting something like the Greek version. I suddenly realized that yes, the Greek version is also delicious, but different. It’s not as heavy, not as rich and not as wintry. In fact, it’s a favorite dessert for summer, eaten cold from the fridge. And when you want to eat rice pudding cold, this is definitely the best way to make it. So here it is, my Greek rice pudding, best enjoyed on a hot afternoon with a sprinkle of cinnamon.” —Eleni Vonissakou
Reprinted with permission from The Greek Slow Cooker by Eleni Vonissakou, Page Street Publishing Co. 2019. Photo credit: Eleni Vonissakou and Constantina Papageorgiou. —Food52

Cooking notes

  • Let the kids “cook”. Rice pudding is easy for young children to mix together in the slow cooker.

  • Try different milks. Use your favorite milk/s: cow’s milk, coconut milk, almond milk, soy milk, or oat milk.

  • Make it a custard. For a richer custard dessert, lightly beat 2 egg yolks, temper with hot cooked rice pudding, add to the slow cooker along with 1 tsp vanilla, stir, cook about 5 more minutes.

  • Dairy is fine. Standard advice for using slow cookers is to add any dairy at the end, but dairy is fine to use in recipes that only cook a few hours on low. Overall, higher fat milk is less likely to split than low-fat milk.

  • Note, the pudding will continue to thicken as it cools.

  • America’s Test Kitchen suggests placing a piece of parchment paper over slow cooker rice pudding to help with even cooking. We’ve never experienced uneven cooking with rice pudding, but it might be a trick you want to try.

Serving Suggestions

Serve rice pudding warm, room temperature, or chilled. Refrigerate any leftovers. The dish is similar to vanilla ice cream in that it can be topped with just about anything.

  • Add raisins. It is traditional to include raisins in rice pudding. Use about 1/3 cup raisins per 1/2 cup rice. Soak the raisins in rum for adults or fresh squeezed juice for the kids.

  • Top with fruit. If raisins aren’t your favorite, try berries, cinnamon apples, cherries in syrup, chopped mangoes, dried apricots, sweetened dried cranberries, etc.

  • Adjust the sweetness. Instead of sugar, try honey or maple syrup. Or if you family prefers the pudding sweeter, increase the sugar to 1/2 cup.

  • Add some crunch. Top the pudding with chopped or sliced nuts. Or perhaps toasted coconut.

  • Try different spices. Experiment with vanilla, cinnamon, nutmeg, cardamon, ginger, etc.

  • Serve it decadent. Serve the cooked pudding with dollops of whipped cream or crème fraîche.

Rice Pudding Soufflé

Thoroughly chill the rice pudding. Heat oven to 400° degrees. Butter and flour a shallow 2-quart baking dish. Whip 3 large egg whites until they form medium-firm peaks. Gently fold the whites into the rice pudding. Pour into the prepared baking dish. Bake until puffed and golden, about 25 to 30 minutes. Adapted from Fine Cooking.

Or make rice pudding soufflé in individual ramekins like Gizzi Erskine on Jamie Oliver’s FoodTube:

Sometimes, when the skies are grey outside and you’re not feeling your best, the best thing for you is some good old fashioned home cooked comfort food and the best comfort food I know is our gorgeous slow cooker rice pudding! Yesterday afternoon was one of those afternoons where comfort food was called for but seeing as I wasn’t feeling great, I called on Master Frugal to take over the kitchen and make us a batch.

Slow cooker rice pudding really is easy to make yet it tastes so delicious and always makes me feel better. I make it with milk or occasionally if I have some in the house, I’ll use a mix of double cream and milk which makes it even creamier and if you add a dollop of Nutella or cherry jam then everything is right with the world again – even if it’s just while I’m eating it. 😉

Slow cooker rice pudding

110g pudding rice
50g butter
2 pints of milk (or a mix of cream and milk)
50g sugar
(Optional) Ground cinnamon, nutmeg or vanilla pods/extract depending on what flavour you fancy.

  • Grease the bottom and part way up the sides of your slow cooker bowl with some of the butter and then pour in the milk, followed by the rest of the ingredients.
  • Cook on full power for 3.5 – 4 hours or until the milk is mostly absorbed into the rice. You need to stir the rice pudding half way through as it can stick to the sides of the slow cooker quite easily.

Seriously, the recipe couldn’t be easier – the hardest thing about this is waiting for it to cook when you can smell it’s amazing delicious-ness the whole time!

Master Frugal did a great job last night and even though I wasn’t feeling too good, I thoroughly enjoyed my bowl of creamy slow cooker Rice Pudding followed by a lovely soak in a Badedas bubble bath!

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