Slow cooker [paid link] rice pudding is one of the easiest ways to make a rich, comforting dessert without standing at the stove. This version uses cooked rice, which means it comes together quickly and cooks evenly in your crock pot.
If you have leftover rice, this slow cooker [paid link] rice pudding recipe turns it into something creamy and satisfying. The slow heat gently thickens the milk and creates that classic pudding texture.
You can keep it simple or make it extra rich with sweetened condensed milk. Either way, this recipe is dependable and hands-off.
Why You’ll Love This Recipe
- Uses cooked rice, so it’s quick to prep
- Truly hands-off cooking in the slow cooker [paid link]
- Creamy, classic texture without constant stirring
- Easy to customize with raisins or spices
- Works as a make-ahead dessert
- Great way to use leftover rice
- Can be made richer with condensed milk
What Is Slow Cooker Rice Pudding?
Slow cooker [paid link] rice pudding is a creamy dessert made by gently cooking rice, milk, sugar, and flavorings in a crock pot until thick and tender.
Unlike stovetop versions, this method requires very little attention. The slow, even heat allows the rice to absorb liquid gradually, creating a smooth, custard-like texture.
Because this recipe uses cooked rice, the pudding develops faster and stays consistent throughout.
Ingredients (& What They Do)
Uncooked long-grain white rice – The foundation of this slow cooker [paid link] rice pudding. The rice cooks slowly in the milk, absorbing flavor and naturally thickening the pudding.
Whole milk – The primary cooking liquid. It softens the rice and creates a creamy texture.
Granulated sugar – Sweetens the pudding and balances the richness of the milk.
Eggs – Lightly thicken the pudding and give it structure.
Unsalted butter – Adds richness and a smooth finish.
Vanilla extract [paid link] – Brings warmth and depth.
Ground cinnamon (optional) – Adds subtle spice.
Sweetened condensed milk (optional variation) – Replace part of the milk and sugar with condensed milk for a richer slow cooker [paid link] rice pudding.
How to Make Slow Cooker Rice Pudding
- Lightly grease the slow cooker [paid link] insert. This helps prevent sticking around the edges.
- Add the uncooked rice, milk, sugar, and butter to the slow cooker [paid link]. Stir to combine.
- Cover and cook on Low for 2½ to 3½ hours, stirring once or twice if possible. The rice should be tender and the mixture slightly thickened.
- In a separate bowl, whisk [paid link] the eggs. Ladle a small amount of the hot milk mixture into the eggs while whisking to temper them.
- Slowly stir the tempered eggs back into the slow cooker [paid link].
- Continue cooking on Low for 20–30 minutes more, until the pudding thickens and coats the back of a spoon.
- Stir in vanilla and cinnamon. Let stand for 10–15 minutes before serving to allow it to thicken further.
Recipe Tips
- Rinse rice briefly to remove excess surface starch if you prefer a cleaner texture.
- Stir once or twice during cooking to prevent clumping.
- Do not lift the lid frequently; slow cookers lose heat quickly.
- If pudding thickens too much after cooling, stir in warm milk before serving.
Substitutions and Variations
- Replace part of the milk with sweetened condensed milk for a richer crock pot rice pudding.
- Add raisins during the last hour of cooking.
- Use half-and-half for extra creaminess.
- Swap cinnamon for nutmeg for a slightly different flavor profile.
- Omit eggs for a softer, looser pudding.
What Can Go Wrong (and how to fix it)
Rice undercooked – Slow cookers vary. Add ¼ cup hot milk and continue cooking 20–30 minutes.
Pudding too thin – Extend cooking time after adding eggs.
Pudding too thick after cooling – Stir in warm milk to loosen.
Scorched edges – Grease the insert and stir occasionally.
What to Serve With Slow Cooker Rice Pudding
Serve this slow cooker [paid link] rice pudding warm with a sprinkle of cinnamon or fresh berries. It pairs well with coffee, tea, or after a simple weeknight dinner.
For a richer presentation, add whipped cream or toasted nuts.
Storage and Reheating
Store cooled rice pudding in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave, adding a splash of milk to loosen the texture. Stir well before serving.
Time-Saving Tips
- Use leftover rice from dinner.
- Measure ingredients ahead of time.
- Line your slow cooker [paid link] with a liner for easy cleanup.
- Make it the night before and reheat before serving.
How to Repurpose Leftovers
- Layer with fruit for a breakfast parfait.
- Use as a filling for baked hand pies.
- Serve chilled with a drizzle of caramel.
- Add cocoa powder for a chocolate variation.
People Also Ask (FAQs)
Is slow cooker rice pudding the same as crock pot rice pudding?
Yes. Crock Pot is a brand name for a slow cooker [paid link]. The method and results are the same.
Can I make slow cooker rice pudding without eggs?
Yes. The pudding will be slightly looser but still creamy. Cook until thickened to your liking.
Can I use leftover rice?
Yes. Slow cooker [paid link] rice pudding with cooked rice is ideal for using leftover white rice.
How long does slow cooker rice pudding take?
Most recipes cook on Low for 2 to 3 hours. Cooking time may vary slightly by model.
Can I double this slow cooker rice pudding recipe?
Yes, as long as your slow cooker [paid link] is not filled more than two-thirds full.
Can I use cooked rice instead of raw rice?
This recipe is designed for uncooked rice. Using cooked rice will shorten the cooking time significantly and may change the texture. If using cooked rice, reduce milk slightly and monitor closely.
Final Thoughts
This slow cooker [paid link] rice pudding is simple, reliable, and deeply comforting. Using cooked rice makes it efficient, while the crock pot method keeps it easy.
Whether you keep it classic or add condensed milk, this recipe delivers a creamy dessert with minimal effort.
Slow Cooker Rice Pudding
Equipment
- Slow Cooker [paid link]
Ingredients
- 2 cups rice
- 4 cups whole milk , plus more if needed at the end of cooking
- 1/2 cup granulated sugar , Splenda, OR Stevia
- 1 teaspoon pure vanilla extract
- 1/2 tsp cinnamon
- 1 cup raisins , pre-soaked in warm water to soften and drained
Instructions
- Lightly grease the slow cooker [paid link] insert. This helps prevent sticking around the edges.
- Add the uncooked rice, milk, sugar, and butter to the slow cooker [paid link]. Stir to combine.
- Cover and cook on Low for 2½ to 3½ hours, stirring once or twice if possible. The rice should be tender and the mixture slightly thickened.
- In a separate bowl, whisk [paid link] the eggs. Ladle a small amount of the hot milk mixture into the eggs while whisking to temper them.
- Slowly stir the tempered eggs back into the slow cooker [paid link].
- Continue cooking on Low for 20–30 minutes more, until the pudding thickens and coats the back of a spoon.
- Stir in vanilla and cinnamon. Let stand for 10–15 minutes before serving to allow it to thicken further.
Notes
The Swap
The base recipe uses:- 4 cups whole milk
- ½ cup sugar
- 3 cups whole milk
- 1 cup sweetened condensed milk
- Reduce sugar to 2–3 tablespoons (or omit completely, depending on sweetness preference)
Nutrition
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