Crockpot Rice Pudding
When the craving hits for something creamy, cozy, and a little nostalgic, this Crockpot Rice Pudding has you covered. It’s rich, sweet, and made with simple ingredients you probably already have in your kitchen. The best part? There’s no standing over the stove or fussing with a saucepan – your slow cooker does all the work.
This creamy rice pudding recipe has all the comfort of an old-fashioned rice pudding recipe, but with modern-day convenience. Just toss everything in the Crockpot, give it a stir, and let it simmer into silky perfection while you go about your day. Whether you enjoy it warm and cozy or chilled straight from the fridge, this dessert never disappoints.
If you’ve ever wondered how to make rice pudding that turns out smooth and luscious every time, this method is about as foolproof as it gets. It’s similar in flavor to a rice custard pudding recipe or even a Cozy Shack rice pudding recipe (you know, the kind you sneak a spoonful of straight from the fridge), but homemade tastes even better.
And if you ever find yourself with extra rice from dinner, keep this in your back pocket – you can easily turn it into rice pudding with leftover rice using the same flavor base. No waste, just dessert magic.
Ingredients
- 6 cups whole milk
- 2 cups instant rice
- ¾ cup white granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon salted butter
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup raisins (optional add-in or garnish)
- Extra cinnamon (optional garnish)
- Cinnamon sticks (optional garnish)
Items Needed:
- 6-quart Crockpot
- Non-stick cooking spray
Directions
- Prep your slow cooker: Spray the inside of your Crockpot with non-stick spray for easy cleanup.
- Mix it all together: Add all ingredients to the Crockpot and stir well. Make sure everything is fully combined before cooking.
- Cook low and slow: Cover and cook on LOW for about 4 hours, giving it a quick stir every now and then. You’ll know it’s ready when the rice is tender and the pudding is thick and creamy.
- Serve it your way: Spoon the pudding into bowls and top with a dusting of cinnamon, a few raisins, or even a cinnamon stick if you’re feeling fancy. Serve it warm, or chill it for a cool, creamy treat later.
If you love simple, old-fashioned desserts like this one, try my Blackberry Cobbler for a fruity twist, Pumpkin Crunch Cake for cozy fall flavor, and my Apple Crisp, which will make your kitchen smell absolutely heavenly.
Crockpot Rice Pudding
Equipment
- 6-quart or larger Crockpot
- Non-stick cooking spray
Ingredients
- 6 cups whole milk
- 2 cups instant rice
- ¾ cup sugar
- 2 tablespoons brown sugar
- 1 tablespoon salted butter
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup raisins optional add-in or garnish
- Extra cinnamon optional garnish
- Cinnamon sticks optional garnish
Instructions
- Spray the inside of your Crockpot with non-stick spray.
- Add all ingredients into the Crockpot and stir to combine.
- Cook on LOW for 4 hours, stirring occasionally, or until the rice is tender and the pudding reaches your preferred thickness.
- Garnish with cinnamon sticks, a sprinkle of ground cinnamon, and a few raisins (if desired). Serve warm and enjoy!
Notes
Nutrition
Tips for Perfect Crockpot Rice Pudding
- Stick with instant rice. This recipe was written for instant rice – regular rice won’t cook through properly in a slow cooker.
- Adjust the texture. Some people like their pudding thick, others prefer it looser. Stop cooking when it’s the consistency you love.
- Add raisins early or late. Add them before cooking for soft, plump raisins or after cooking for more bite.
- No freezing. Rice pudding doesn’t thaw well – it’s best fresh or within a few days.
- Switch it up. For a twist, you can bake this base mixture in the oven for a baked rice pudding (oven) version, or stir in tapioca pearls for something closer to a tapioca pudding.
Variations & Serving Ideas
- Classic touch: Add a sprinkle of nutmeg for that old-fashioned flavor.
- Quick version: Have leftover cooked rice? Make rice pudding with leftover rice by simmering it on the stovetop with milk, sugar, cinnamon, and vanilla – just like a rice pudding recipe stove top.
- Fancy flair: Serve in small glass dishes with whipped cream and a cinnamon stick for dessert-worthy presentation.
Last Bite
Are you a warm pudding fan or do you prefer it cold straight from the fridge? Let me know in the comments! And if you make this Crockpot Rice Pudding, share your creation and tag @SouthernKissed – I’d love to see your spoon-worthy masterpiece. 🍚✨
