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 they will work just fine if you would like to add them. I recommend adding about half a cup to the standard recipe.

For a chocolate rice pudding, add three tablespoons of cocoa or 150g (5.3 oz) of milk chocolate. I prefer 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.

Accompaniments for Rice Pudding

If you want some extra fruit 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 are happy with just the vanilla version, then you are still in for a treat.

Be sure to check out the cooking tips for more variations and tips for perfecting this pudding. There are 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 have it for breakfast or as a treat later on in the day.

It is probably best to avoid freezing this dessert as it is 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, just check out the video below. It goes through all the steps to making this delicious pudding. If you like the video, please be sure to subscribe to keep up to date with all my latest videos.

Slow Cooker Rice Pudding Recipe

Adblock removing the video? Support us by going ad-free or whitelist us in your ad-blocker.

Prep time10 Minutes
Cook time2 Hours & 30 Minutes
Total time2 Hours & 40 Minutes
Serves4

Ingredients

  • ¾ cup long-grain white rice
  • 4 cups milk
  • ½ cup sugar
  • 1 cinnamon stick
  • 1 tsp vanilla extract
  • 40 g (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. Cook on high for 2 & ½ to 3 hours or until the rice is cooked and the liquid is creamy.
  4. Serve & Enjoy.

Recipe Tips

  • The duration you cook this pudding may vary depending on the slow cooker you are using. The high setting may be slightly different from the one I used for this recipe. If you are 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 the rice will not clump as much if you rinse it first.
  • If you do not have any cinnamon sticks, you can replace them with ground cinnamon instead. One teaspoon should be more than enough.

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.

Nutrition Information

Serving Size: 312g (11 oz)
Servings Per Recipe: 4
Calories Per Serving: 398
Total Fat: 11g
Saturated Fat: 6.7g
Trans Fat: 0g
Total Carbohydrate: 65.3g
Dietary Fiber: 0.8g
Sugars: 36.2g
Cholesterol: 35mg
Sodium: 158mg
Protein: 10.6g

The information above is an estimate generated by an online nutrition calculator.

Other Recipes I Highly Recommend

There are plenty of other dessert recipes that you should try out.  For example, if you are after something rich and creamy, you should try out some custard in the slow cooker.

Another dish that you might love is the sticky date pudding. It is 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 regarding this slow cooker rice pudding recipe, please feel free to drop a comment below. I would love to hear what you think of it.

73 Comments

  1. Avatar for ASHLEY HUNT
    ASHLEY HUNT on

    I just put my rice to make. I used one of the four cups of heavy whipping cream, just to add a bit of creamier texture. Other than that, I stuck to the recipe. I will comment with results soon. Wish me luck! 🙂

  2. Avatar for Marie
    Marie on

    Hi, I used Jasmine rice and my rice pudding had been in the Crock-Pot for almost 3 hours . It’s still very watery. It’s so good though. Do you have any suggestions? Will it thicken as I let it rest? I used 2 cups of milk and 2 cups of heavy cream

    1. Avatar for Gus
      Gus on
      Editor

      Hi Marie,

      If you leave the lid slightly askew, then that will help moisture escape and help thicken the pudding up. Don’t remove the lid entirely as you don’t want too much heat to escape.

    2. Avatar for Heather MacPherson
      Heather MacPherson on

      Hi, maybe a little tip. I used a tea towel under the lid for soaking up the condensation. Maybe this would help you too.

  3. Avatar for Pat
    Pat on

    Hi Gus.. just had restaurant chop suey and I have white rice left. Can I use the already cooked rice?? If so do I adjust the amount of milk?? Thanks

  4. Avatar for Lyne
    Lyne on

    Is the cooking on high or low setting of crockpot?

    1. Avatar for Gus
      Gus on
      Editor

      It’s high for 2-3 hours, maybe longer depending on your crockpot.

  5. Avatar for Claudia
    Claudia on

    I cut back on the sugar and added Nesquick chocolate powder to it. Delicious chocolate rice pudding!!!

  6. Avatar for Sarah
    Sarah on

    I made this using maple extract instead of vanilla! Delicious for breakfast!!

  7. Avatar for Donna
    Donna on

    I am quite happy to find a recipe that uses long grain rice, which I have on hand. Thanks for this.

  8. Avatar for Judy Winkle
    Judy Winkle on

    Love love this recipe just like it is I double it for a work luncheon. My question is do you serve this warm or cold since I made it the day before??

    1. Avatar for Gus
      Gus on
      Editor

      It’s excellent either hot or cold. It depends on what you feel like, I like to have it warm, so I tend to reheat the rice pudding.

  9. Avatar for Suzi
    Suzi on

    This is definitely my go to recipe for rice pudding. Tried it once and we were so surprised that it was the best we’ve ever eaten. Misplaced the recipe, tried another and KNEW right away that it was the wrong one. Now that I found yours again, have printed it off and put it in the recipe book. Thank you so much for sharing, it’s easy, very good and a big hit here.

  10. Avatar for Gayle
    Gayle on

    Could this be frozen in single serving containers? Can’t wait to make it.

    1. Avatar for Gus
      Gus on
      Editor

      I have never tried freezing it, but I reckon it will be fine.

  11. Avatar for Brittany
    Brittany on

    I didn’t have vanilla, but I used vanilla flavored almond milk instead (using a splash more than the 4 cups of regular milk that the recipe calls for), and the rice pudding turned out delicious! The perfect sweetness!!

  12. Avatar for Jessica Adamson
    Jessica Adamson on

    Gus, Can I substitute stevia for 1/2 the sugar. Also can I add egg for more protein.. My hunny has liver failure and need high protein foods.

    1. Avatar for Gus
      Gus on
      Editor

      Hi Jessica,

      You substitute the sugar by using Stevia instead. Halving it sounds like a good idea too.

      You can probably add egg yolk at the end of cooking. Adding it at the start might result in scrambled eggs in your rice pudding.

  13. Avatar for Pam
    Pam on

    This looks really good, I love it creamy like this. Do you think this would work with barley instead? Maybe sesame seeds and soy milk?
    -Kidding, it’s hilarious that everyone expects you to have tried every possible combination. I try to make a recipe once as written before experimenting with substitutions or additions, and I figure any alterations are up to me to test 😀
    Thanks for the recipe!

  14. Avatar for Jacqui
    Jacqui on

    I’ve made this several times,exactly as written and each time it came out perfectly. would like to try with skin milk. Hope it is as good.

  15. Avatar for Darlene
    Darlene on

    Is the rice cooked or dry before going into crock pot

    1. Avatar for Gus
      Gus on
      Editor

      It’s dry, cooked rice will turn mushy quite quickly.

  16. Avatar for Kim Burwood
    Kim Burwood on

    I made your slow cooker rice pudding yesterday and it is yummy!! It’s also much less hassle than the oven baked one I have made for years. Thank you for posting your great recipe.

  17. Avatar for Paula
    Paula on

    I made this today and am so happy with it! After reading a few comments, I decided to use only 3 cups (whole) milk. Then when it was done, I took it out of the crockpot and let it cool a bit. As it started to thicken, I stirred in 1 cup of heavy cream. So perfect! (Btw, I stirred it pretty often.)

    As an aside, because I had one of those 16 oz mini crockpots that I had no idea what to do with (it came with my larger one), I made a 1/3 recipe in that at the same time. It came out just as lovely, and there’s just enough for two. I might use this for experimenting with different flavors and additions..

  18. Avatar for Barb
    Barb on

    Just made your slow cooker rice pudding. I only had Arborio rice and it turned too soft after 2 hours and 30 minutes. Next time, if I only have that type of rice, I will cook it for 2 hours and 15 minutes. That said, I love this easy rice pudding recipe. I love cinnamon and just dumped some in. Also used vanilla paste, just because I had it in the cupboard. Delightfully sweet and creamy. I will make this again.

  19. Avatar for Cari Mead
    Cari Mead on

    So excited! I’m making this right now for Christmas!

  20. Avatar for Shalynn Miller
    Shalynn Miller on

    I want to start this now while I get a couple hours of sleep and it will be ready for the kids in the late morning . Have you ever tried to cook it on low and if so do you just double your time cooking or does it have to be on high to cook the rice properly? O guess I’ll give it a try and see what happens.

Leave a Reply

Your email address will not be published. Required fields are marked *