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

Crock Pot Rice Pudding

  • Author: Ronda Eagle | Kitchen Dreaming
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 10 servings 1x


ice 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.



  • 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


  1. In a 5-to-6 quart slow cooker (affiliate link), stir in the rice and milk.
  2. 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.
  3. Spoon into bowls and serve.


  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.
  • Category: Dessert
  • Method: Crock Pot
  • Cuisine: American

Keywords: crock pot, rice, pudding