Slow Cooker Rice Pudding that is rich and creamy! This rice and milk treat with cinnamon is a cinch to make, especially since it’s all done in the crock pot!
Slow cooker for the win!
Cooler temperatures are upon us, and at my house that means it’s time for comfort food! Rice pudding has always been a favorite of all of my kiddos. They love it for breakfast, snacks, and dessert (we even have a Mexican Rice Pudding recipe too!)
In the past, I have always used the traditional method of making rice pudding, which requires cooking and stirring in a pan on the stovetop. I decided to try a slow cooker rice pudding recipe. To tell the truth, I was pretty skeptical. I wasn’t sure it would turn out as nice and creamy as my regular recipe.
Fortunately, it turned out great and was beyond simple!!
I just dumped everything in my crock pot and set the timer. I only had to stir it once during cooking, and it turned out just perfect.
crockpot Rice Pudding tips
To make this recipe, you just add all the ingredients (rice, evaporated milk, milk, sugar, butter, vanilla, cinnamon and salt).
Whisk this together in the slow cooker and cook for the following:
- HIGH for 2-3 hours
- LOW for 4-5.
I cooked mine on HIGH for 2 hours and 45 minutes, and it was perfect. Just a few tips…
- Add more cinnamon on top when serving if you like the cinnamon taste
- Add raisins or nuts to the mixture if you like those too
- You shouldn’t have to stir the mixture, but we did (just to be safe) half way through cooking
- STORING: Place in a plastic container in the fridge for 3-4 days. Reheat in the microwave or on the stove.
My family finished it off so fast that next time I’ll be making a double batch. It is perfectly creamy, and has just the right amount of cinnamon. It is a perfect treat on a chilly day.
For more cinnamon-y treats, check out:
Crock Pot Rice Pudding Recipe
Ingredients
Instructions
- Add all ingredients to a slow cooker. Whisk together to blend in the cinnamon.
- Cook on HIGH for 2-3 hours, or on LOW for 4-5. I cooked mine on HIGH for 2 hours and 45 minutes.
1st time in my life ever making Rice puddIng exActly by your directIons we love it, we made twice so far this week Mixed a cup of rasins And extra cinnamon in just Before serving.
Thank you!
There are so many great options to add! Glad you liked it! Thank you!
How big is a servinG
Around 1 cup. Could be a little more than that.
Can I make this recipe in individual ramekins in the crockpot for less time or make the recipe and then put into ramekins in the refrig.
I haven’t made them in the individual ramekins, but I would personally make it, then serve them in those
measurement for raisins..1 C?
However much you like 🙂
Yummy. I love this recipe. I add raisins, coconut or chopped dates…
Perfect!! Happy you like it!
Is there a reason you specify plastic storage containers in your recipes? There’s no reason glass or ceramic wouldn’t work just as well, and be more healthy.
That is just what I used, but you could use whatever you like 🙂
Could sweetened condensed milk work in this RECEIPe too?
I haven’t tried, but possibly 🙂
It had really good flavor but was not creamy at all, the color was tan/light brown I guess BECAUSE of the CINNAMON, I took about 21/2 hours on high I am not sure if I will make it again or just add cooked minute rice to hot vanilla pudding ,
Very delicious but sticky. Maybe leave the cinnamon out and just to sprinkle before serving.
You can totally add it on top 🙂 Thank you for letting me know!
This delicious rice pudding made me cry as it brought me back to my childhood and thoughts of my grandmother. In my family arroz con dulce is a Christmas must as far as deserts go. I have tried numerous recipes and none I tell you none have tasted this fully cooked creamy and delicious. My husband loved it so much as well. Thank you. You made my Thanksgiving.
I cooked mine on HIGH for 5 hours because after 3 hours the rice was still crunchy. Even after 5 hours the rice is still slightly crunchy. I followed your recipe to the letter and I’m not happy wroth the results.
Hmmm?? Mine was just under 3 hours, which seemed to be perfect. I’m sorry, I wish I knew what happened.
Looking forward to it!!!
Hi!
Mine came out horrible LOL! But it was the first time I used my new slow cooker so I’ll try this recipe again this weekend.
The worst was that it was medium brown in colour from the cinnamon and the texture was like a huge lump of paste. So the next time I’m going to use a tiny bit of cinnamon in the recipe and then sprinkle more on after it’s done.
I hope it turns out the second time 😉 Thanks for trying it!
Tastes good, but took over 4 hours on high to get the rice uncrunchy.
Thank you for trying it 🙂
Made this recipe at least 6 or 7 times since finding and saving it last summer during our summer months spent at home because of the Pandemic.
I prepare mine exactly as you do yours stirring half way through on high 2 hours and 45 minutes and it’s always came out lovely. I do add 1 cup raisins and extra cinnamon as I stir at the end just before serving.
Tonight I made it only using 1/2 cup sugar instead of the 3/4 cup in the past as your recipe calls for because I find it a bit sweet and the 1/2 cup was perfect.
Love and recommend this recipe.
A favorite of ours. My daughter loves it.
Thank you so much for saying that!! So happy it’s a favorite of yours!