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Crock Pot Rice Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 128 reviews
  • Author: Nora
  • 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

Scale

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

  1. 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.
  2. 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.
  3. Add Butter on Top: Dot the surface of the rice mixture with the remaining butter to add richness as it cooks.
  4. 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.
  5. Check for Doneness: When the rice is tender and has absorbed the flavors, the pudding is ready. It should be creamy and soft.
  6. 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

Find it online: https://littlespoonbites.com/crock-pot-rice-pudding-recipe/