Creamy Slow Cooker Rice Pudding

This slow cooker rice pudding will please anyone who loves a rich, creamy dessert. One of the best things about this recipe is how easy it is to get together quickly.

Slow Cooker Rice Pudding

Rice pudding is traditionally either baked in the oven or cooked over the stove. Using the slow cooker is a different method that works surprisingly well. The best thing is that you can simply set and forget.

If you love creamy rice, then you will certainly not be disappointed with this recipe. There are also lots of variations that you can do to help add more of a unique spin to this recipe.

Variations Worth Trying

This recipe also uses no eggs, so there is no risk of ending up with eggy tasting rice. You can also try substituting the milk with something that may be better suited for your needs such as soy or almond milk.

I left raisins out of this recipe, but if you would like to add them, then they will work just fine. I recommend adding about half a cup to the standard recipe.

For a chocolate rice pudding either add three tablespoons of cocoa or 150g (5.3 oz) of milk chocolate. I prefer the milk chocolate as it gives it a much richer taste.

Creamy Rice Pudding

As I mentioned in the cooking tips further down this page, there is an abundance of extras that you can with this rice pudding. I love having it with a sprinkle of cinnamon, but some fruit or even chocolate will work great with it.

Be sure to check out the cooking tips for more variations and tips for perfecting this pudding. There is quite a few.

Rice Pudding Leftovers

I love slow cooker desserts as they typically heat the next day nicely. I like to keep any leftovers of this pudding in the fridge and having it for either breakfast or as a treat later on in the day.

It’s probably best to avoid freezing this dessert as it’s unlikely to defrost nicely. However, if you have tried and it works, then be sure to let us know.

If you want to see how to make this rice pudding in the slow cooker, then just check out the video below. It goes through all the steps to making this delicious pudding. If you do like the video, then please be sure to subscribe, so you’re kept up to date with all my latest videos.

Slow Cooker Rice Pudding Recipe

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4.85/5 (96.92%) 13 votes
Prep time
10 Minutes
Cook time
2 Hours & 30 Minutes
Total time
2 Hours & 40 Minutes
Serves
4

Ingredients

  • ¾ cups long-grain white rice
  • 4 cups milk
  • ½ cup sugar
  • 1 cinnamon stick
  • 1 tsp vanilla extract
  • 40g (1.4 oz) unsalted butter

Instructions

  1. Firstly, rinse the rice under cold water.
  2. In the slow cooker, add all the ingredients and mix until sugar is dissolved.
  3. Cover & cook on high for 2 & ½ to 3 hours or until the rice is cooked and is creamy.
  4. Serve & Enjoy.

Cooking Tips

  • The time you cook this for may vary depending on the slow cooker you're using. The high setting may be slightly different to the one I used for this recipe. If you're unsure keep an eye on it for the first ten minutes and make sure it maintains a light simmer and not a boil.
  • If you love your rice puddings to be creamy, then you can try substituting two cups of milk with cream instead. This extra cream will result in a much creamier texture but be a slightly bit unhealthier.
  • Rinsing the rice under water helps remove a lot of the excess starch, rids of foreign matter and also just helps for a lovely tasting rice pudding. You will also notice it won't go as gluggy if you rinse the rice.
  • If you don't have any cinnamon sticks then replace it for ground cinnamon instead. One teaspoon should be more than enough.

If you want something to go with your pudding I have a couple of suggestions that I often enjoy having with it. The following are just a few of my favorites:

  • Stewed apple with cinnamon
  • Mixed berries, fresh or frozen
  • Caramelized pears
  • Stewed Rhubarb

Of course, a lot of these extras will likely involve more work, but if you're happy with just the vanilla version, then you're still in for a treat.

Nutritional Information

If you’re curious about the how much this delicious pudding might have on your diet, then you find all the information you need below.

Keep in mind this data is only an estimate and doesn’t take any alterations or extras that you might have with this dish.

Nutrition Facts
Serving Size: 312g (11.01 oz)
Servings Per Recipe: 4
Amount Per Serving
Calories 398 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6.7g 34%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 158mg 7%
Total Carbohydrate 65.3g 22%
Dietary Fiber 0.8g 3%
Sugars 36.2g
Protein 10.6g 21%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Other Recipes I Highly Recommend

There are plenty of other dessert recipes that you should try out. If you’re after something that is rich and creamy, then you should try out some custard in the slow cooker.

Another dish that you might love is the sticky date pudding. It’s the perfect sweet treat to spoil yourself with at the end of a busy day.

If you have a variation, feedback, or anything else that you would love to share in regards to this slow cooker rice pudding recipe, then please feel free to drop a comment below. I would love to hear what you think of it.

Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.

62 Comments

  1. Julie on

    The last time I made rice pudding it turned into a soupy mess. This recipe turned out great!! Tastes better than the store bought stuff. I followed the recipe to the letter.
    Thank you!

    I gave this recipe: 5 / 5

    1. Jennifer on

      I made this for the first time today. Being Cuban I have to say it was missing a little something. It’s good but I would try and add condensed milk as well as the regular milk to give it a more thicker consistency. But all in all it wasn’t too bad. Next time I’ll make some more adjustments.

    2. Silvia Hagmaier on

      I am Cuban and really biased about rice pudding lol. Going to add little condensed & evaporated sure the calories will climb up I will let you know how it turns out tomorrow. thanks for the tips.

    3. Moe on

      My husband is diabetic but lives rice pudding. I have made it on three stove with splenda with success – wondering if you think it would work in this recipe?

    4. Gus on

      Using Splenda should work just fine. You might need to adjust the quantity a bit to get the sweetness right.

  2. Sabrina on

    The written recipe says 3/4 cup but the video says 1/3 cup, which is it ?

    1. Gus on

      Sorry about that. It’s a typo in the video, the correct amount is 3/4 cup

  3. Michele on

    Made this today. Excellent!! I had some heavy cream to finish up, so used that and made up the difference with milk. Came out great!!

    I gave this recipe: 5 / 5

  4. Nakitta Immell on

    is 5 min rice ok?

    1. Gus on

      You can use 5 min rice but it may come out really mushy since minute rice is suppose to cook a lot faster than regular. Personally, I have never tried using 5 minute rice so I am unsure how it will work out. I would try to stick to the regular long or short grain rice.

  5. Phyllis Tomlinson on

    Can this recipe be doubled? Does anything change if you double it?

    1. renee on

      I would like to know if it can be doubled ? I do have a bigger crock pot I could make it in?

  6. Anne Marie on

    Hi. Making this now. Video says 1 Tbsp of vanilla, recipe says 1 tsp. Please confirm the correct amount. Thank you!

    1. Gus on

      Sorry about that, it’s suppose to be 1 tsp.

  7. Liz whitney on

    I am making this for my 6th grades son’s class to sample. Can I triple this recipe?

    1. Gus on

      Yes, you should be able to do that without any issue.

  8. Connie on

    Made this today. Was delish only thing I did was add raisins. I will definitely make this again

  9. Alison on

    Can you use pudding rice?

    1. Gus on

      It should be fine but I haven’t tested this recipe with pudding rice.

    2. alison on

      Thanks. Might try and see what happens!

  10. jo on

    I haven’t made this slow cooker rice pudding yet but wanted to know if it can be doubled in a 6 quart size. I don’t if subbing half evaporated milk would make it creamier but I guess the sugar would have to be adjusted when using condensed milk. I probably would experiment with a single batch. Any tips would help. I’ve made rice pudding in a regular pot before.

  11. Nicole on

    Can the butter be omitted without altering the end result much?

    1. Gus on

      I can’t say for sure but you should be pretty safe omitting the butter.

    2. Randy on

      Maybe a little coconut oil instead? Just a thought never tried it.

  12. Samantha on

    Gus, do you like it better served hot or cold?

    I gave this recipe: 5 / 5

    1. Gus on

      Tough question, it’s pretty good either way but I prefer it to be hot especially in the winter.

  13. Carol on

    I overlooked this by an extra hour, it was too thick & heavy. Otherwise it was good. I will try it again.

    I gave this recipe: 4 / 5

  14. Linda Cook on

    I just put this in the crock so will be ready to go by dinner time. I decided to be a bit more exotic and added a dash of cardamom along with the cinnamon stick and replaced a cup of milk with a tin of condensed milk. Wish me luck! I can’t wait! 🙂

  15. tobiekat on

    I just made this recipe. It is good but the liquid was not fully absorbed. I used vanilla coconut milk because my husband is on a strict diet for health reasons. I drained the rice and added more rice to the liquid and hopefully it will be okay. It did seem to be lacking something. Will try to add another seasoning.

    I gave this recipe: 4 / 5

  16. Jane on

    Tried this recipe this afternoon in my brand new 3 qt slow cooker. I used a tin of coconut milk and 2% to get the 4 cups needed. I was a bit worried because even though I had it set on high after 2 hours it was barely luke warm. I let it go for 4 hours total and suddenly it all seemed to happen at once lol…lovely, thick, creamy pudding! I used coconut extract instead of the vanilla and wow it’s good! I’ll be making this again though next time I’ll leave a bit more time for the cooking process. Thanks!

    I gave this recipe: 5 / 5

  17. Kathy on

    Substituted vanilla soy milk and it turned out fabulous! My family loved it.

    I gave this recipe: 5 / 5

  18. Pam on

    Made the rice pudding today and it is all liquid. Cooked 3 hrs. Are u sure 3/4 cup of rice to 4 cups of milk. So disappointed.

    1. Gus on

      Hi Pam,

      Yes, I have made it several times in different style slow cookers and has always been ready at the 2-3 hour mark.

      Are you using long grain or arborio rice ? Any other types of rice might not work as well or at all.

      If you’re not cooking on High this will also increase the cooking time dramatically. Also, a lot of slow cookers/crock pots vary in temperatures so it’s possible your “high” isn’t the same temperature as mine thus might require more time.

  19. Donna on

    I know you said long grain, but all I have is meduim grain. Should I just wait till I get long grain.

    1. Gus on

      Medium grain should be fine but I haven’t tried it out so I can’t be 100% sure.

  20. Larissa on

    What type of milk did you use? Would skim milk be okay?

    1. Gus on

      Sorry I should’ve mentioned this, I used full cream milk but I can’t see why skim wouldn’t work.

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