If you’re looking for a comforting, creamy dessert that practically makes itself, then you’ve got to try my Crock Pot Rice Pudding Recipe. This recipe is one of those magical slow cooker treats where you dump everything in, let it slow cook, and come back to a luscious bowl of warm, cinnamon-kissed goodness. I absolutely love this recipe because it’s so simple, yet the flavor is rich and comforting. Plus, you don’t have to babysit it — perfect for busy days or when you want an easy homemade dessert that reminds you of cozy family dinners.
Why You’ll Love This Recipe
- Hands-Off Cooking: Pop everything into the crock pot and let it work its magic while you do other things.
- Simple, Pantry-Friendly Ingredients: No need to hunt for fancy stuff — you probably have these ingredients on hand.
- Perfectly Creamy Every Time: Slow cooking makes the rice soft and the pudding decadently creamy without constant stirring.
- Family Favorite: My kids beg for this dessert again and again, and I bet yours will too!
Ingredients You’ll Need
This Crock Pot Rice Pudding Recipe uses simple ingredients that come together beautifully. The key is using instant rice and whole or 2% milk to get the perfect creamy texture — skip skim milk here because it tends to make the pudding watery.
- Butter: Used both for greasing the crock pot and dotting on top, butter adds richness and helps prevent sticking.
- Whole or 2% Milk: Crucial for the creamy pudding texture; avoid skim milk for best results.
- Minute® White Rice (Instant Rice): Instant rice cooks perfectly in the crock pot without getting mushy or overcooked.
- Sugar: Sweetens the pudding just right; brown sugar adds a lovely caramel-like depth.
- Salt: Enhances flavor; just a pinch balances the sweetness.
- Cinnamon: A key warming spice that pairs beautifully with the creamy rice.
- Vanilla Extract: A splash brightens up the whole dish and adds that classic rice pudding flavor.
Variations
One of the things I love about this Crock Pot Rice Pudding Recipe is how easy it is to personalize. Over the years, I’ve tweaked it to suit what we have on hand or to fit different tastes. Feel free to experiment — this recipe welcomes a little creativity!
- Add-Ins: I sometimes stir in raisins or chopped nuts about halfway through cooking for extra texture and bursts of flavor.
- Dairy-Free Version: Swap the milk for coconut or almond milk and use dairy-free butter for a vegan twist.
- Flavor Twists: Try orange zest or a pinch of nutmeg instead of cinnamon for a different spin.
- Sweetness Level: I usually dial down the sugar a bit if serving to kids or those who prefer less sweetness.
How to Make Crock Pot Rice Pudding Recipe
Step 1: Grease Your Crock Pot
Start by generously greasing the inside of your 4-quart slow cooker with 3 tablespoons of butter. Don’t just hit the bottom — make sure to butter the sides as well to prevent sticking. I learned this the hard way once when I skipped this step and ended up with some pudding stuck to the sides that was tough to clean!
Step 2: Combine Your Ingredients
Next, pour in 6 cups of whole or 2% milk, 2 cups of uncooked Minute® White Rice, ¾ cup sugar, ¼ teaspoon salt, ½ teaspoon cinnamon, ⅓ teaspoon vanilla extract, and 2 tablespoons brown sugar. Give everything a gentle stir — just enough to mix but not so much that the rice breaks down too much during cooking.
Step 3: Add the Finishing Butter Dot
Dot the top of the mixture with the remaining butter. This small addition helps add a buttery richness on top as the pudding cooks and gives the finished dish a glossy, inviting look.
Step 4: Slow Cook to Creamy Perfection
Cover the crock pot and cook your pudding on low for about 3 to 4 hours. I like to peek in every hour and give it a gentle stir to keep everything from sticking and to help the pudding thicken evenly. You’ll know it’s ready when the rice is tender and the mixture looks thick and creamy.
Step 5: Serve Warm with a Cinnamon Sprinkle
Once the pudding is ready, stir it well and then sprinkle a little extra cinnamon on top. Serve it warm for the ultimate cozy treat. It’s perfect on its own or with a dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling indulgent.
Pro Tips for Making Crock Pot Rice Pudding Recipe
- Use Instant Rice Only: I discovered this trick because conventional rice can turn mushy or require longer cooking that dries out the pudding.
- Stir Occasionally: While the crock pot does most of the work, stirring every hour makes a creamier final texture.
- Don’t Skimp on Butter: Butter on the sides and dotted on top keeps the pudding luscious and stops it from sticking to your slow cooker.
- Avoid Skim Milk: I used skim once and ended up with watery pudding—stick with whole or 2% for the best creamy result.
How to Serve Crock Pot Rice Pudding Recipe
Garnishes
My go-to garnish is a light sprinkle of cinnamon for that warm aroma and classic look. I also love adding a handful of toasted nuts like almonds or pecans on top for a little crunch. Sometimes, I’ll add fresh berries or a drizzle of caramel sauce to make it feel special.
Side Dishes
Since rice pudding is a rich dessert, I like to pair it with something light like a fresh fruit salad or a crisp green salad if serving as part of a larger meal. It’s also amazing alongside spiced tea or coffee for a cozy afternoon treat.
Creative Ways to Present
For holidays or dinner parties, I like to serve this Crock Pot Rice Pudding Recipe in individual glass jars or pretty ramekins. Topping each serving with whipped cream, a cinnamon stick, or a sprinkle of nutmeg makes it look effortlessly elegant and festive.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 4 days. The rice pudding thickens as it chills, so before serving again, I add a splash of milk and stir it gently to loosen it up. It’s a fantastic next-day treat!
Freezing
I’ve frozen this pudding a couple of times by portioning it into freezer-safe containers. It freezes well, but the texture changes slightly after thawing, so I recommend thawing it in the fridge overnight and then warming gently with a bit of milk stirred in for creaminess.
Reheating
To reheat, I microwave individual servings in short bursts, stirring in a splash of milk or cream each time to keep it smooth and creamy. Alternatively, warming it on the stovetop over low heat works beautifully — just keep stirring so it doesn’t stick or scorch.
FAQs
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Can I use regular rice instead of instant rice in the Crock Pot Rice Pudding Recipe?
While regular rice can be used, it usually requires a longer cooking time and more attention to avoid it becoming mushy or drying out. Instant rice is recommended because it cooks quickly and yields a creamy texture without demanding constant monitoring.
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Is it possible to make this recipe vegan or dairy-free?
Absolutely! Use plant-based milk like almond, soy, or coconut milk, and substitute the butter with vegan margarine or coconut oil. Keep in mind the flavor and texture might vary slightly, but it still turns out delicious.
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How long can I keep leftover rice pudding in the fridge?
Stored in an airtight container, leftovers will stay fresh for up to 4 days. Be sure to stir well and add a little milk when reheating to revive that creamy texture.
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Can I add any spices other than cinnamon?
Definitely! Nutmeg, cardamom, or even a pinch of ginger can add a lovely twist. I sometimes mix cinnamon and a sprinkle of nutmeg for a warm, festive flavor, especially during the holidays.
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Do I need to stir the pudding while it cooks in the crock pot?
Stirring occasionally (about once an hour) helps prevent the rice from sticking to the sides and ensures an even creamy consistency. However, you don’t need to stir constantly—just a gentle stir now and then does the trick.
Final Thoughts
This Crock Pot Rice Pudding Recipe has been a beloved staple in my home for years. Its creamy texture, gentle sweetness, and effortless preparation make it a dessert I turn to again and again. I love how it fills the house with that inviting cinnamon aroma and how it brings everyone together around the table. If you try this, I promise you’ll find it just as comforting and satisfying—and pretty soon, it might just become your family’s favorite, too. Give it a go, and enjoy the cozy vibes!
Print
Crock Pot Rice Pudding Recipe
- Prep Time: 10 min
- Cook Time: 240 min
- Total Time: 250 min
- Yield: 8 servings
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Description
This Crock Pot Rice Pudding is a creamy, comforting dessert made with tender instant white rice cooked slowly in milk with cinnamon, brown sugar, and vanilla. The slow cooker method infuses rich flavors and delivers a perfectly soft, sweet pudding without much effort, ideal for a cozy treat.
Ingredients
For the Rice Pudding
- 3 Tablespoons butter
- 6 cups whole or 2% milk (no skim milk – it’s too watery)
- 2 cups Minute® White Rice, uncooked (instant rice only)
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/3 teaspoon vanilla extract
- 2 Tablespoons brown sugar
Instructions
- Prepare the Slow Cooker: Grease the inside of a 4-quart slow cooker thoroughly with 3 tablespoons of butter, including the sides, to prevent sticking and add flavor. Reserve the remaining butter for later use.
- Combine Ingredients: Add 6 cups of whole or 2% milk, 2 cups of uncooked Minute® White Rice, 3/4 cup sugar, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, 1/3 teaspoon vanilla extract, and 2 tablespoons brown sugar into the slow cooker. Stir gently to mix the ingredients evenly.
- Add Butter on Top: Dot the surface of the rice mixture with the remaining butter to add richness as it cooks.
- Cook the Pudding: Cover the slow cooker and cook on low heat for about 3 to 4 hours. Stir occasionally during cooking to prevent sticking and ensure even cooking.
- Check for Doneness: When the rice is tender and has absorbed the flavors, the pudding is ready. It should be creamy and soft.
- Final Touches: Stir the rice pudding well, then serve topped with a sprinkling of cinnamon for additional flavor and aroma.
Notes
- This rice pudding is sweet and tender with lovely hints of brown sugar and cinnamon.
- Use only instant white rice as regular rice will require longer cooking and different liquid ratios.
- Do not use skim milk because it tends to make the pudding watery and less creamy.
- Stir occasionally during cooking to avoid rice sticking to the crock pot.
- Serve warm or chilled based on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 316 kcal
- Sugar: 30 g
- Sodium: 192 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 29 mg
