Crock Pot Rice Pudding

Rice pudding is such a simple a dish yet it’s powerful enough to take you back to another place in time. For me, I remember the rich and creamy goodness of the rice pudding my mom made when I was a kid.  My Mother typically made baked rice pudding in the winter and we would eat it warm during the chilly New England winters as a dessert.

 
Truth be known, she made rice pudding most often because we had a half gallon of milk or so reaching its expiration date. Knowing we would never finish the milk before it spoiled, she reinvented it into this wonderful dessert  (also try it for breakfast!). “Waste not, want not” is what she would say to the idea of this. It was a very smart idea indeed. My Mom was “green” before “being green” was cool.
 Crock Pot Rice Pudding is simple, creamy and delicious. Try our variations from around the world.
 
What I’ve learned as I’ve tried new foods and learned about new cultures is that almost every country from around the world has some variation of rice pudding and like many recipes they can vary greatly even within the same country. Some rice puddings are baked while others are boiled. This one is prepared in a 6-quart programmable crock pot.
The results are amazing and will leave you wanting to try variations from around the world. I have listed some variations below the recipe.

For this batch, I’ve stayed traditional in the recipe my mom used and just incorporated raisins and cinnamon. I also used Jasmine rice instead of Arborio rice. You can use brown rice, black rice, basmati, or traditional long grain rice if you chose.  The recipe itself is sweet and creamy and tastes spot-on to what Mom used to make. You can also substitute soy milk, Almond Milk or Rice Milk.

Crock Pot Rice Pudding is simple, creamy and delicious. Try our variations from around the world.

Remember any recipe is just a starting point and you should feel free to experiment with your own flavors and combinations.

There is no right or wrong when it comes to flavors. It’s all just a matter of taste!!

Crock Pot Rice Pudding is simple, creamy and delicious. Try our variations from around the world.

Looking for more pudding recipes? Check these out!

 

Crock Pot Rice Pudding is simple, creamy and delicious. Try our variations from around the world.

Crock Pot Rice Pudding

Ronda Eagle | Kitchen Dreaming
Rice pudding is such a simple a dish yet it's powerful enough to take you back to another place in time. It's also a great way to use up leftover milk.
5 from 4 votes
Prep Time 10 mins
Cook Time 4 hrs
Course Dessert
Cuisine American
Servings 10 servings
Calories 327 kcal

Ingredients
  

  • 2 cups rice , any variety except quick-cooking, parboiled
  • 6 cups whole milk , plus more if needed at the end of cooking
  • 3/4 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
 

  • In a 5-to-6 quart slow cooker, stir in the rice and milk.
  • Cook, covered, until the rice is tender and the mixture has slightly thickened, 3 to 4 hours on high. Remove from heat and stir in the sugar, vanilla, cinnamon and raisins.
  • Spoon into bowls and serve.

Notes

  1. You can use skim or part-skim in this recipe, but the rice pudding with be less creamy.
  2. The nutritional information is written for the use of whole milk. Using skim milk, the calories are about 100 calories per 1/2 cup serving.

Nutrition

Serving: 11/10 portionCalories: 327kcalCarbohydrates: 63gProtein: 8gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 69mgPotassium: 355mgFiber: 2gSugar: 22gVitamin A: 237IUVitamin C: 1mgVitamin D: 2µgVitamin E: 1mgVitamin K: 1µgCalcium: 181mgFolate: 11µgIron: 1mgZinc: 1mg
Tried this recipe?Let us know how it was!

Variations to Try:

Coconut Rice Pudding: Substitute coconut milk for your usual “milk.” Serve with sliced bananas or fresh unsweetened coconut.

Chocolate Rice Pudding: Add a 1/4 cup of cocoa powder for baking and add a 1/2 cups of chocolate chips at the very end of cooking.

Chai Rice Pudding: Add 1 tsp cinnamon, 1 tsp cardamom, and a dash of ginger, clove, pepper, and nutmeg when adding the milk prior to cooking.

Indian Rice Pudding: use basmati or jasmine rice, and substitute the coconut milk for your usual “milk.”  Serve with a dash of cardamom, a squeeze of agave, and chopped pistachios.

10 thoughts on “Crock Pot Rice Pudding”

  1. I made this. Not sure if I measured wrong, but after 3 hours, it was really thick. Added almost 3 more cups of milk. Added extra cinnamon and Splenda to taste. Next time, will add extra raisins too (or decrease the rice). Wish there was a way to get it even creamier- add sour cream??

    Reply
  2. Well I guess I wasn’t paying attention when adding the ingredients. Put it all in the crockpot at once (except for the raisins). Hope it turns out…!!

    Reply

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