Slow Cooker Rice Pudding

This slow cooker rice pudding is creamy, comforting, and made with cooked rice for easy prep. The crock pot gently thickens milk, sugar, and eggs into a smooth dessert. Includes variation for slow cooker rice pudding with condensed milk.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 3

Servings servings

Calories 327

Author Ronda Eagle | Kitchen Dreaming

Equipment

Slow Cooker

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 insert. This helps prevent sticking around the edges.
Add the uncooked rice, milk, sugar, and butter to the slow cooker. 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 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.
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

Stir well halfway through cooking to prevent condensed milk from settling.

If pudding thickens too quickly, add ¼ cup warm milk and stir.

Taste before adding extra sugar.

For a richer version, replace part of the milk and sugar with sweetened condensed milk.

The Swap

The base recipe uses:

4 cups whole milk
½ cup sugar

Replace with:

3 cups whole milk
1 cup sweetened condensed milk
Reduce sugar to 2–3 tablespoons (or omit completely, depending on sweetness preference)

Nutrition