If you’ve ever craved a comforting, creamy dessert that practically makes itself, then you’re going to adore this Crock Pot Rice Pudding Recipe. I absolutely love how this slow cooker version delivers perfectly tender rice and a luscious sweetness without much fuss. If you like dessert that warms your soul but doesn’t tie you to the stove, keep reading – I promise this recipe is fan-freaking-tastic and surprisingly easy.
Why You’ll Love This Recipe
- Hands-Off Cooking: You just dump everything in the crock pot and let it work its magic—no babysitting required.
- Perfectly Creamy Texture: Slow cooking lets the rice absorb flavors gently, making it tender and silky every time.
- Simple Ingredients: You probably already have everything on hand, which makes dessert prep a breeze.
- Family Favorite: My family goes crazy for this one; it’s a reliable crowd-pleaser that’s on repeat in our house.
Ingredients You’ll Need
Each ingredient plays a role in creating that classic, cozy bowl of rice pudding you remember from childhood. Using instant rice here is key because it cooks perfectly in the crock pot without turning mushy. Whole or 2% milk adds richness that water or skim milk just can’t match.
- Butter: I like to grease the crock pot with it first, and then add a bit on top for a silky finish.
- Whole or 2% Milk: Skim milk makes it watery, so aim for some fat content to get creamy pudding.
- Minute® White Rice, uncooked: Instant rice is your secret weapon for perfect texture in the slow cooker.
- Sugar: Makes the pudding sweet but balances with a pinch of salt.
- Salt: Just a little to bring out all the flavors.
- Cinnamon: Adds warmth—feel free to adjust depending on how much you love those spiced notes.
- Vanilla Extract: A must-have for that classic dessert aroma.
- Brown Sugar: Gives a subtle caramel undertone that makes this pudding extra special.
Variations
I love that this Crock Pot Rice Pudding Recipe is a blank canvas for getting creative. You can tweak flavors or add mix-ins depending on what you have or your taste buds’ mood. Don’t be afraid to personalize it!
- Fruit Add-ins: I sometimes stir in raisins or chopped dates halfway through cooking—gives a nice chewy burst in every bite.
- Dairy Alternatives: For a lactose-free twist, try using coconut milk instead of dairy milk, but expect a slightly different texture.
- Spice It Up: If you like, throw in a pinch of nutmeg or cardamom for a spicy upgrade.
- Sweetener Swap: Maple syrup or honey can replace sugar for a more natural sweetness if you prefer.
How to Make Crock Pot Rice Pudding Recipe
Step 1: Butter Up Your Crock Pot
The very first thing I do is grease the inside of my 4-quart slow cooker with 3 tablespoons of butter. Don’t skip coating the sides either, or the pudding might stick and make cleanup trickier than it needs to be. You’ll also set aside the remaining butter for later, so keep that handy.
Step 2: Combine Your Ingredients
Now, add your milk, uncooked instant rice, sugar, salt, cinnamon, vanilla extract, and brown sugar straight into the crock pot. Give everything a gentle stir—just enough to combine without disturbing the butter coating. The brown sugar sprinkled in here adds a subtle caramel flavor that makes this pudding extra special.
Step 3: Dot with Butter and Set to Cook
Dot the top of the mixture with the remaining butter—you’re in for that extra creamy finish. Cover the crock pot and cook on low for about 3 to 4 hours. I recommend stirring it occasionally during cooking to keep the rice from sticking to the bottom and to check the texture. When the rice feels tender and creamy, it’s time to stop!
Step 4: Final Stir and Serve
Give your pudding a good stir before serving. I always top mine with a light sprinkle of cinnamon for that classic warming touch. You’ll find the texture just right — neither too thick nor runny. If you want it a bit creamier, just stir in a splash of milk before serving.
Pro Tips for Making Crock Pot Rice Pudding Recipe
- Use Instant Rice Only: I learned the hard way—regular rice turns out too thick or undercooked in the crock pot; instant rice keeps it perfectly creamy and tender.
- Don’t Skip the Butter Coating: Greasing the slow cooker well prevents sticking and adds buttery richness right where you want it.
- Stir Occasionally: It helps avoid lumps and uneven cooking; I usually check every hour or so.
- Watch the Liquid: If the pudding looks too thick before the rice is tender, add a splash of milk to loosen it up gently.
How to Serve Crock Pot Rice Pudding Recipe
Garnishes
I usually finish this pudding with a delicate dusting of ground cinnamon or even some nutmeg on top. Sometimes I add a spoonful of whipped cream or a sprinkle of toasted nuts for texture. Fresh berries on the side also give a wonderful contrast to the creamy sweetness.
Side Dishes
This pudding stands well on its own, but if you want to serve it alongside something, I like pairing it with simple coffee or chai tea for a cozy snack. For brunch, it goes surprisingly well with buttery pastries or a crisp apple salad.
Creative Ways to Present
For special occasions, I like to serve the rice pudding in cute mason jars or small ramekins topped with a dollop of cream and a sprig of mint. Spoon it into waffle cones for a fun portable dessert, or layer it with fruit compote for a beautiful parfait look.
Make Ahead and Storage
Storing Leftovers
I store leftover rice pudding in an airtight container in the fridge, where it keeps well for about 3-4 days. The pudding thickens up nicely overnight, so I sometimes add a splash of milk when reheating to bring back that creamy consistency.
Freezing
Freezing rice pudding isn’t my favorite because the texture can get grainy once thawed. However, if you want to freeze it, portion it into freezer-safe containers and thaw overnight in the fridge before reheating gently on the stove or microwave.
Reheating
I reheat leftovers slowly on the stovetop over low heat or in short bursts in the microwave, stirring often. Adding a splash of milk or cream while reheating works wonders to restore that fresh-from-the-crock-pot creaminess.
FAQs
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Can I use regular rice instead of instant rice in this Crock Pot Rice Pudding Recipe?
Regular rice tends to take longer to cook and can turn out either mushy or undercooked in a slow cooker, while instant rice is designed to cook quickly and absorb flavors perfectly. For best results and the creamy texture this recipe promises, stick with instant rice as instructed.
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Can I make this rice pudding vegan or dairy-free?
You can swap the milk for a plant-based alternative like coconut, almond, or oat milk to make it dairy-free. Just keep in mind the texture may be a bit different, and adding extra fat such as coconut cream might help keep it creamy. Replace butter with a vegan spread for a fully vegan version.
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Should I stir the rice pudding during cooking?
Yes, stirring occasionally helps prevent the rice from sticking to the crock pot’s bottom and keeps the pudding creamy and smooth. About once every hour works well; just be gentle to avoid breaking down the rice too much.
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How do I know when the rice pudding is done?
The pudding is ready when the rice grains are tender and have absorbed most of the milk, creating a creamy consistency. It usually takes about 3-4 hours on low in the crock pot, but I always check by tasting the rice and watching the thickness.
Final Thoughts
This Crock Pot Rice Pudding Recipe feels like a warm hug in a bowl. I love how easy it is to make yet how deeply satisfying its creamy sweetness is every time. Whether you’re making it for family dinners, potlucks, or just because you deserve a cozy treat, this recipe consistently brings smiles around the table. Give it a try—you’ll find yourself going back to this version again and again, just like I do.
Print
Crock Pot Rice Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Description
A creamy and comforting Crock Pot Rice Pudding made with tender instant rice cooked slowly in milk and flavored with cinnamon, vanilla, and brown sugar for a sweet, satisfying dessert.
Ingredients
Ingredients
- 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 with 3 tablespoons of butter, making sure to coat the sides thoroughly. Set aside the remaining butter for later use.
- Add ingredients: Pour in 6 cups of whole or 2% milk, 2 cups of uncooked Minute® White Rice (instant rice), 3/4 cup sugar, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, 1/3 teaspoon vanilla extract, and 2 tablespoons brown sugar. Stir gently to combine all ingredients.
- Dot with butter: Place small dots of the remaining butter over the top of the mixture inside the crock pot.
- Cook: Cover the slow cooker and cook on low for about 3 to 4 hours, stirring occasionally during cooking to prevent sticking and ensure even cooking.
- Check for tenderness: When the rice is tender and the pudding has thickened to your liking, it is ready to serve.
- Finish and serve: Stir the pudding well, then sprinkle with a light dusting of cinnamon before serving.
Notes
- This rice pudding is sweet and creamy, featuring tender rice flavored by cinnamon and brown sugar.
- Use whole or 2% milk as skim milk results in a watery texture.
- Stir occasionally while cooking to prevent sticking and ensure even cooking.
- Instant rice is critical for this recipe as other rice types may not cook properly in the slow cooker.
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
