Crock Pot Rice Pudding is a creamy, old-fashioned dessert made right in the slow cooker with simple pantry staples. It's an easy, hands-off way to make a cozy classic that tastes just like Grandma used to make, and ranks right up there with this bread pudding.
Old-Fashioned Comfort, Made the Easy Way
This is the kind of dessert that fills your kitchen with the warm scent of cinnamon and vanilla while you go about your day. No standing at the stove. No constant stirring. Just tender rice, creamy milk, and sweet richness that thickens into pure comfort.
It's perfect for Sunday supper, potlucks, holidays, or just when you want something simple and nostalgic waiting for you at the end of the day.
Frequently Asked Questions
Long grain white rice works best for this recipe. Avoid instant rice, as it can turn mushy and won't give the same creamy texture.
Yes. Cook on Low for 4 to 5 hours, stirring occasionally to prevent sticking.
Yes, it will continue to thicken as it sits and especially after chilling. If it becomes too thick, stir in a splash of milk to loosen it up.
Absolutely. It's delicious warm or chilled straight from the fridge.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Ingredients
- Long grain white rice - The base of the pudding that becomes tender and creamy as it cooks low and slow.
- Whole milk - Adds richness and gives the pudding its smooth, classic texture.
- Sweetened condensed milk - Sweetens the pudding and makes it extra creamy without needing additional sugar.
- Vanilla extract - Brings warmth and depth to the overall flavor.
- Ground cinnamon - Adds that cozy, old-fashioned spice.
- Raisins (optional) - A traditional mix-in that adds little bursts of sweetness and texture.
Instructions
- Spray a 5-quart or larger slow cooker insert with nonstick spray for easier cleanup.
- Add the rice, whole milk, sweetened condensed milk, vanilla, and cinnamon to the crock pot. Stir well to combine.
- Cover and cook on High for 2½ to 3 hours, stirring occasionally to prevent sticking. (Or cook on Low for 4 to 5 hours.)
- Once the rice is soft and the pudding has thickened, stir in the raisins if using.
- Serve warm, or let it cool and refrigerate to serve chilled.
Tips for the Best Crock Pot Rice Pudding
- Stir occasionally during cooking to keep the rice from sticking to the sides.
- Use whole milk for the creamiest texture.
- If the pudding thickens too much after chilling, stir in a splash of milk before serving.
- Try topping with extra cinnamon, a small pat of butter, a drizzle of honey or maple syrup, or a dollop of whipped cream.
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Recipe
Crock Pot Rice Pudding
Ingredients
- ¾ cup long grain white rice uncooked
- 4 cups whole milk
- 1 can 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ cup raisins optional
Instructions
- Spray your 5 quart or larger slow cooker insert with nonstick spray for easier cleanup.
- Add the rice, whole milk, sweetened condensed milk, vanilla, and cinnamon to the crockpot. Stir well.
- Cover and cook on High for 2½ to 3 hours or Low for 4-5 hours, stirring occasionally to prevent sticking.
- Once the rice is soft and the pudding has thickened, stir in the raisins if using.
- Serve warm or chilled.
Notes
- Stir occasionally during cooking to keep the rice from sticking to the sides.
- Use whole milk for the creamiest texture.
- If the pudding thickens too much after chilling, stir in a splash of milk before serving.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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