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Easy Slow Cooker Rice Pudding is rich and creamy. It is flavored with cinnamon for a comforting family favorite!
Slow cooker rice pudding is a cinch to make, especially since it’s all done in the crock pot! My family finished off this rice and milk treat so fast that next time I’ll be making a double batch. Be sure to also try Bread Pudding, Easy Rice Pudding, and Sticky Toffee Pudding.
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!!
crockpot Rice Pudding
To make slow cooker rice pudding, you just add all the ingredients (rice, evaporated milk, milk, sugar, butter, vanilla, cinnamon and salt).
COMBINE & COOK. Whisk this together in the slow cooker and cook for the following:
- HIGH for 2-3 hours
- LOW for 4-5.
Tips, Variations + SToring Info
I cooked mine on HIGH for 2 hours and 45 minutes, and it was perfect. Just a few tips:
- You shouldn’t have to stir the mixture, but we did (just to be safe) half way through cooking
- Grease your crockpot with butter, spray with cooking spray, or use a slow cooker liner to prevent the pudding from sticking to the sides. Cleaning up will be a breeze!
- Rinse your rice in some cold water before adding it to the crockpot. This extra step can help the consistency of your pudding to come out a little smoother.
- If you would like your pudding to turn out lighter in color, wait to add the cinnamon until right before you are ready to serve it.
Variations:
- 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
STORE rice pudding in a plastic container in the fridge for 3-4 days. Reheat in the microwave or on the stove.
To FREEZE, leftover rice pudding store it in a Ziploc freezer bag and when you are ready to use it, defrost it in the fridge overnight. It will keep well for about 3 months.
For more easy, delicious desserts give some of these great recipes a try:
Crock Pot Rice Pudding Recipe
Ingredients
- 3/4 cup raw rice (I used long grain)
- 1 cup evaporated milk
- 2 cups milk
- 3/4 cup sugar
- 2 tbsp butter
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was brought up on this stuff. It totally screams comfort to me! I love this crockpot verSion. So simple and so good!
So simple to make and so good!
What can I substitute for evaporated milk? … If you don’t have any, make your own: To produce 1 cup of evaporated milk, simmer 2 1/4 cups of regular milk down until it becomes 1 cup. In many recipes, evaporated milk may also be replaced with a combination of whole milk and half-and-half.May 16, 2017
Ref:
https://www.myrecipes.com › how-to
Thanks for sharing that!!
I love that the crockpot does all the work & that this requires little ingredients! This is such a comforting & delicious dessert!
I can’t have evaporated milk due to an emulsifier intolerance (most all have Carrageenan which is very bad for me). Any suggestions?
What do you usually substitute evaporated milk with?
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.
hi kara! i love rice pudding but not fond of making it the traditional way. i can see this will be yummy and i will be making it via my favorite thing, the crock pot. thank you for sharing! i like rice pudding with nutmeg as well as cinnamon. Raisins are a must for me and i prefer it cold. never thought of it for breakfast, though, and that will be good! marie
It tastes good, but how to you get it to stay in pudding form? the day after making it I pulled it out of the fridge and it was like sticky rice, not pudding. This is the second rice pudding RECIPE I have tried and they both did the same thing. I starting to give up on rice pudding. I followed the recipe completely. Any help would be great.
Did you try re-heating it? You could add 2-3 tablespoons of milk & re-heat over the stove, stirring. It should get creamy after doing that.
Yummy! I used rum flavored extract cuz did not have vanilla. Hit the spot!
Sounds great! Thank you for sharing that!
This is soooo delicious!!! This will be the only rice pudding I make from now on ????
Woohoo!! I love hearing that! Thank you so much for letting me know!
I’m addicted to rice pudding and this looks fabulous! What size slow cooker did you use to make this? I have a 6 quart slow cooker and I’m wondering if it would be too big for this recipe would work. Doubling or tripling the recipe would make too much pudding for me.
Yes, it would work 🙂 Sometimes when that’s all you have, you work with it. You’ll love it!
HI,
LOOKING FORWARD TO MAKING THIS RICE PUDDING, SUPER SIMPLE TO MAKE. MY QUESTION IS ARE THERE CERTAIN TYPES OF RICE YOU DON’T RECOMMEND USING…I ONLY HAVE CALROSE ON HAND AND IT TENDS TO BE RATHER STICKY ONCE COOKED.
You know, I have only tried the long grain & don’t make this too often, too know which ones are best or which ones to avoid. I think that would be just fine 😉
What is the serving size/number of servings for the Slow Cooker Rice Pudding?
It just depends on how big your servings are. It doesn’t make a whole lot, so I would double it for more than 4. Hope that helps!