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

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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 Helen
    Helen on

    I always use short grain rice for rice pudding. Arborio is the best.

  2. Avatar for robin hammer
    robin hammer on

    I made this last weekend with basmati white rice and low-fat milk. It was so delicious I was shocked. I gave some to a friend who made me promise to call her anytime I make it again! I kept going back or a little more and a little more.

    One question – can I double the recipe?

    I’m looking forward to your other recipes.

  3. Avatar for Beth
    Beth on

    This recipe is amazing. I have always loved rice pudding but have never been able to find a recipe that turned out this well. All previous attempts have failed once I added the egg(s), but since this recipes does not have eggs , no issues, (and I can share it with my egg sensitive daughter). My slow cooker did require extra time to cook. I will definitely make this recipe often. Thanks.

  4. Avatar for Shieh
    Shieh on

    Thank you so much for your recipe. My mother used to make rice custard for us whenever we visited with the family. She passed away 8 years ago and I have not been able to make the rice custard since. Today I bit the bullet and tried your recipe.
    This is the closest I have had to my mothers.
    I did not have white sugar so used raw sugar and sultanas. It cooked perfectly in three hours on high setting. Next time I will use white sugar.

  5. Avatar for Joy
    Joy on

    Could you use brown rice

  6. Avatar for Marsha
    Marsha on

    I’ve never made rice pudding, or wanted to. Your recipe sounds easy enough for me to attempt. I loved reading the comments so much that I’m on my way to the market for ingredients. Looking forward to making this. Will let you know how it turns out!

  7. Avatar for Kristen
    Kristen on

    Thank you so much for this recipe. I’ve made rice pudding on the stove top & it was a huge pain. I have a ninja slow cook/stove top so I toasted the rice in the butter before putting the setting on slow cook. I didn’t have cinnamon sticks but I scraped a couple of vanilla beans & put that in & used brown sugar instead of white. So good!

  8. Avatar for Carol
    Carol on

    Just made this recipe for the first time yesterday. After it was cooked, I had a hard time putting it away! Yeah, thanks for that! Lol. Great recipe.

  9. Avatar for Georgette
    Georgette on

    Made this with oat milk, haven’t had rice pudding in years, its a winner!

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