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Crock Pot Rice Pudding

November 9, 2015 by Brandie @ The Country Cook 148 Comments

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This is a sponsored conversation written by me on behalf of Taste of Home. The opinions and text are all mine.

Crock Pot Rice Pudding

Let me start by saying that this ain’t your Grandma’s rice pudding. I feel rice pudding gets a bad rap. It’s kinda like fruit cake. Some folks associate these foods with a different generation and not for our ‘foodie’ generation. They might feel it’s too old school or is more for a retirement home than in the hipster homes of today. Well, ya know what? We’re bringing rice pudding back. We are taking it back from the dusty old recipe card that sits underneath a stack of highly photogenic food-craft cookbooks. This stuff is good and it’s good for any generation. Let me highlight a few of its qualities, shall I?Slow cooker rice pudding recipe in a clear dessert bowl

All the things to love

(A.) It’s budget-friendly. Are you wanting to make a nice holiday dinner and dessert for your friends and family in your new place? Money tight? Make rice pudding for your dessert. It’s inexpensive and won’t have to search high and low for some $25 exclusive ingredient in a store that only exists on Atlantis.
rice pudding in a decorative clear glass dessert bowl with two cinnamon sticks
(B.) It has a 5 minute prep time and takes up no oven space. This is a big deal for holiday meals when oven space is at a premium. I made this recipe specifically for the crock pot.

I’m using Minute® Rice (makes prep time way faster!) You don’t even need a bowl to mix it up. You throw in all the ingredients – BOOM! You got dessert started. And that is my big tip for the holidays right there. Keep the Minute® Rice in your pantry! You can make so much with it and there is minimal prep time (but it still tastes awesome sauce.) And I might add, the Minute® Rice Whole Grain Brown Rice is on point!
Crock Pot Rice Pudding made with minute rice (C.) Pudding just makes you feel like a kid, man. Doesn’t it? I promise. Seriously, I promise. If you put a bowl of this in front of your guests, they will be like “Oooohhh…puddddiiiinnnng.” And they will say it with such reverence, you can just sit back and smile at a job well done. Plus, it’s not a super heavy dessert. The perfect sweet ending to a great holiday meal.
Cinnamon Rice Pudding cooked in milk
Be a trendsetter this holiday season. Show everyone how totally amazing rice pudding can be. Serve it individually in super cute bowls, sprinkle a little cinnamon on top or even serve it with a cinnamon stick. It will be a simple dessert for you to make but it will also make your guests happy. And clean up will be a breeze. Well, at least for the dessert.
Crockpot Rice Pudding recipe from The Country Cook

 Ingredients:
3 tbsp. butter
6 cups whole or 2% milk (no skim milk – it’s too watery)
2 cups Minute® White Rice (uncooked)
3/4 cup sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/3 tsp. vanilla extract
2 tbsp. brown sugarPinterest Save Button

crock pot, minute rice, milk, cinnamon, sugar, butter, vanilla, brown sugar

 Directions:
Grease the inside of a 4 quart slow cooker with butter. Be sure to get the sides too. Set aside the butter for use again in just a minute. Note: You can use a round, oval or casserole-shaped slow cooker. Cooking times may vary slightly when using different shaped slow cookers.
spreading butter in a crock pot
Add the milk, Minute Rice, sugar, salt, cinnamon, vanilla extract and brown sugar into the crock pot.
adding rice to milk in a casserole slow cooker
 Easy, right?

milk, instant rice, cinnamon and brown sugar in a casserole crock pot

 Give it all a gentle stir. Then dot the top with the remaining butter.

pats of butter added to rice pudding mixture in slow cooker

 Cover and cook on low for about 3-4 hours.

casserole crock pot, covered, cooking easy rice pudding

When the rice is tender, it is ready. Stir well, then top with a sprinkling of cinnamon.This dish will thicken as it cools. If it isn’t thick enough for your tastes, just let it hang out for about 30 minutes and it will get thicker. Alternatively, if you want to thin it, just add a bit of milk until you reach the desired consistency.
finished crock pot rice pudding in a casserole slow cooker topped with ground cinnamon
Cook’s Notes: This dish is traditionally made with raisins added. My family just doesn’t care for raisins in this. But if you want to add them, stir about a cup of raisins in during the last hour of cooking. Also, to change it up a bit, you could used dried cranberries as well.
rice pudding in a decorative clear glass dessert bowl with two cinnamon sticks
 Enjoy!

Pinterest Save Button
Crock Pot Chocolate Spoon Cake 
Crock Pot Chocolate Spoon Cake recipe

Crock Pot Pecan PieCrock Pot Pecan Pie recipe from The Country Cook

5 from 52 votes
rice pudding in a decorative clear glass dessert bowl with two cinnamon sticks
Print
Crock Pot Rice Pudding
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
 
Course: Dessert
Cuisine: American
Servings: 8
Calories: 316 kcal
Author: Brandie @ The Country Cook
Ingredients
  • 3 tbsp butter
  • 6 cups whole or 2% milk no skim milk - it's too watery
  • 2 cups Minute® White Rice uncooked
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/3 tsp vanilla extract
  • 2 tbsp brown sugar
Instructions
  1. Grease the inside of a 4-quart slow cooker with butter. Be sure to get the sides too.

  2. Set aside the butter for use again in just a minute.
  3. Add the milk, Minute Rice, sugar, salt, cinnamon, vanilla extract and brown sugar into the crock pot. Give it a gentle stir.

  4. Then dot the top with the remaining butter.
  5. Cover and cook on low for about 3-4 hours (stirring occasionally while cooking.)
  6. When the rice is tender, it is ready.
  7. Stir well, then top with a sprinkling of cinnamon.
Recipe Notes

You can use a round, oval or casserole-shaped slow cooker. Cooking times may vary slightly when using different shaped slow cookers. This dish will thicken as it cools. If it isn't thick enough for your tastes, just let it hang out for about 30 minutes and it will get thicker. Alternatively, if you want to thin it, just add a bit of milk until you reach the desired consistency. This dish is traditionally made with raisins added. If you want to add them, stir about a cup of raisins in during the last hour of cooking. Also, to change it up a bit, you could used dried cranberries as well.

Nutrition Facts
Crock Pot Rice Pudding
Amount Per Serving
Calories 316 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 29mg 10%
Sodium 192mg 8%
Potassium 247mg 7%
Total Carbohydrates 48g 16%
Sugars 30g
Protein 7g 14%
Vitamin A 8.6%
Calcium 21.7%
Iron 7.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: dessert, slow cooker Tagged With: pudding

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Reader Interactions

Comments

  1. Starla says

    November 16, 2016 at 2:28 pm

    Great Recipe! Just made it and loved it!! Will make again this week. !!!! ????????????????

    Reply
    • Brandie says

      November 17, 2016 at 8:00 am

      Hi Starla! Thanks so much for coming back to let me know what you thought about it. Makes my day to hear you loved it!!

      Reply
      • Molly says

        November 21, 2016 at 4:23 pm

        How many people does this recipe feed??

        Reply
        • Bev Casey says

          November 24, 2017 at 4:27 pm

          This was awesome, and feeds a lot. I did use a crock pot liner, easy clean up and have 4 family members making this over the weekend..

          Reply
        • Rose McCreary says

          November 25, 2017 at 12:17 pm

          Recipe states : Serves 8

          Reply
        • Mary N. says

          December 10, 2017 at 10:10 pm

          Is 48 carbs one serving and how many cups is a serving?

          Reply
      • Diane says

        November 16, 2017 at 2:29 pm

        Does it have to be minute rice or can it be regular white rice ?

        Reply
        • Brandie @ The Country Cook says

          November 16, 2017 at 3:48 pm

          Hi Diane, I prefer Minute Rice only because I think it cooks up creamier. Someone on here tried instant brown rice and had good results too.

          Reply
        • cindy l seward says

          March 31, 2018 at 11:50 pm

          Hi I’m trying it with the reg long grain rice tonight ill let you know I’m thinking it may need longer time I am starting it on high then go to low

          Reply
      • Carol Benchoff says

        November 18, 2017 at 10:23 am

        I made this last night. Made the recipe with exact ingredients but it was so watery in the end. I let it sit for over an hour. The taste was great but too watery.

        Reply
        • Brandie @ The Country Cook says

          November 18, 2017 at 10:25 am

          It shouldn’t have been. Did you use whole milk? Something obviously went wrong somewhere. I’m sorry. All I can say is I’ve made this more times than I can count and always had success when it’s made using these exact ingredients. :/

          Reply
          • Carol Benchoff says

            November 18, 2017 at 1:03 pm

            I used 2% but it said that it could be used. I will try it again, the taste is wonderful. Thank you

          • Pam Canada says

            December 1, 2017 at 4:02 pm

            I have just made this today and I had the same results. I also used 2%. At 4 hours it was still soupy, so I’ve left it on till just now. 5 1/2 hours. It’s still a bit wet, but I don’t really know what the consistency is supposed to be anyway. ha. I’m thinking it’ll dry up a little with the lid off. Looks pretty thick in the picture. Maybe some crockpots cook differently time wise. Mine is pretty old. Smells so good. Can’t wait to eat it.

          • Brandie @ The Country Cook says

            December 2, 2017 at 9:06 am

            Hi Pam – yep, that is totally possible. Older crock pots don’t get as hot as the newer ones. So, just leave the lid off and cook a little longer and it will help speed up the process for you. 🙂

          • Janice says

            January 3, 2018 at 10:55 pm

            I’ve always made rice pudding in a double boiler. If my rice pudding is too milky, after the rice is cooked, I beat an egg in a bowl then add a little hot mixture to the egg then pour in the pudding and mix and cook a little until it thickens and is creamy. If it gets too thick I just add a little cream or milk.

          • Robin says

            March 14, 2018 at 10:18 am

            Can you use regular white rice not minute rice

        • Giana says

          December 8, 2017 at 5:33 pm

          I just made it today and I used 2% milk and doubled the amount of rice…came out awesome!!

          Reply
      • Lindsay says

        November 22, 2017 at 4:12 pm

        So I was wonder can you use 1/2 and 1/2?? Will it work the same??

        Reply
        • Shari says

          December 4, 2017 at 12:03 pm

          I used approx 1 1/2 cups of half and half and then the remainder the 2% milk and it turned out awesome.

          Reply
    • Rhonda says

      January 5, 2018 at 10:54 am

      I made this with Honey instead of sugar and almond milk and it was really good.

      Reply
  2. Cindy says

    November 27, 2016 at 7:29 pm

    I don’t like to use converted min rice. Can you use the real long grain rice?

    Reply
    • Brandie says

      November 27, 2016 at 7:43 pm

      Hi Cindy! I really can’t answer that as I have only made it with Minute Rice. Sorry!

      Reply
    • Kat says

      November 13, 2017 at 3:24 am

      I would also like to try this recipe using regular uncooked rice. I wonder what would happen if you used milk instead of water in a rice cooker. I guess that wouldn’t work?

      Reply
      • Brandie @ The Country Cook says

        November 13, 2017 at 9:16 am

        I have never tried that so I couldn’t really say. In my opinion, Minute Rice comes out much creamier. 🙂 Long grain rice would require much more liquid and you’d maybe need to adjust for a longer cooking time. If you experiment, let me know! 🙂

        Reply
        • Linda Kester says

          November 13, 2017 at 11:01 pm

          Could you freeze this?

          Reply
          • Brandie @ The Country Cook says

            November 14, 2017 at 1:17 pm

            Hi Linda! I’ve never tried – I’m sorry! Perhaps someone on here will have a good answer for that!

      • Cecelia a says

        November 13, 2017 at 8:01 pm

        Did you ever make it with non minute rice? If so how did it turn out?

        Reply
      • Samantha Hedges says

        November 14, 2017 at 11:39 am

        I was thinking about tying this in my rice cooker with regular rice.. I’m guessing that you would have to use more milk in the bowl and obviously still add the water for the steaming. If it ends up too liquidy, you can probably just leave it in the cooker for a little extra time.

        Reply
      • Lyn says

        December 5, 2017 at 7:14 pm

        My new rice cooker says not to cook rice in milk in it. I did in my old rice cooker, which turned out to be the reason I needed a new rice cooker! The milk splattered all over the kitchen & cooker & that cooker never worked again. Shame. It would have made it so easy.

        Reply
    • Laura Allegri says

      December 29, 2017 at 9:31 pm

      I used regular rice and had it in the crock it for over 5 hours and the rice still had a bite to it…rice never softened.
      I am still giving the recipe a 5 star because it was delicious .

      Reply
  3. David Rinzema says

    December 2, 2016 at 1:00 pm

    How would you adjust recipe to use instant BROWN rice?

    Reply
  4. Kandis says

    January 14, 2017 at 5:06 pm

    Can this be doubled

    Reply
    • Rose McCreary says

      November 25, 2017 at 12:33 pm

      I don’t see why not, just use 8 qt crock pot.

      Reply
  5. Kandis says

    January 14, 2017 at 5:09 pm

    If it can be doubled. What size slow cooker, and how long. Also, can it be cooked on high.

    Reply
    • Brandie @ The Country Cook says

      January 15, 2017 at 11:01 am

      Hi Kandis! I am sure it could be doubled but I haven’t tried to do that. Also, I would not cook it on high. With slow cookers these days, they tend to burn things and this is a delicate dessert so it needs to be low and slow. Hope that helps! 🙂

      Reply
  6. Jenna says

    January 23, 2017 at 11:25 am

    Can I use heavy whipping cream and 1/2 whole milk?

    Reply
    • Brandie @ The Country Cook says

      January 23, 2017 at 11:26 am

      Hi Jenna – I’m sorry I haven’t tried it that way so I can’t say for sure. :/

      Reply
  7. Tracey says

    February 2, 2017 at 10:03 pm

    How many servings does this recipe make?

    Reply
  8. andrew mlynowski says

    March 9, 2017 at 10:46 am

    what is ment by rice being tender new to cooking field

    Reply
    • Nicole says

      November 13, 2017 at 11:59 am

      Like pasta. Tender as in not crunchy rice but not so long it gets mushy. Hope that helps!

      Reply
  9. Jodee says

    April 21, 2017 at 5:06 pm

    THis is my Favorite !! We top it with Butterscotch topping !!! Super good 🙂

    Reply
  10. Stacia Gallegos says

    May 22, 2017 at 2:57 pm

    I just made this recipe last week and it was a hit! Very simple and very delicious. I love being able to use minute rice, its so easy!

    Reply
  11. Beverly says

    June 5, 2017 at 7:47 pm

    Thank you for such an easy and yummy recipe for rice pudding!

    Reply
  12. Shawnna says

    August 31, 2017 at 11:11 am

    Can I use regular rice I don’t have minute rice ???

    Reply
  13. Pam says

    November 11, 2017 at 5:34 pm

    Are you sure to add milk to thicken it ??? Also, how many servings??? Also, can reg rice be used ??? Thanks !

    Reply
  14. Karen says

    November 12, 2017 at 7:25 pm

    Could this be made with almond milk?

    Reply
    • Melanie says

      November 15, 2017 at 8:11 pm

      I’ve made crockpot rice pudding with soy milk. (Not this recipe)
      I’m looking forward to trying Brandies recipe. Looks delish

      Reply
      • Kathy says

        November 16, 2017 at 9:11 am

        Was wondering the same thing? Can we use almond milk?

        Reply
        • Brandie @ The Country Cook says

          November 16, 2017 at 9:13 am

          I don’t use almond milk. I’m sorry! So I honestly could not tell you. Perhaps someone on here as tried it and can give some good feedback! 🙂

          Reply
          • Debrah says

            November 16, 2017 at 11:28 pm

            Do you have to add in brown sugar?

  15. Anita says

    November 13, 2017 at 8:07 am

    This sounds great! Can I use a crock pot liner instead of buttering the crock pot. I use liners all the time for my crock pot cooking. Thanks

    Reply
    • Brandie @ The Country Cook says

      November 13, 2017 at 9:18 am

      Anita, the butter does add flavor and creaminess to this dish (along with helping with sticking). You could certainly use a liner but you may want to add the additional butter to the dish. 🙂

      Reply
  16. Shana says

    November 13, 2017 at 12:14 pm

    Would almond milk work? We are a non-dairy milk family. Any other option?

    Reply
    • Alex says

      November 14, 2017 at 7:41 am

      I was wondering the same thing. Maybe..full fat canned coconut milk?

      Reply
      • Mary Beth Cox says

        November 20, 2017 at 1:04 pm

        Oooooo!!!! I’ll bet the canned coconut milk would be divine! I am using half cashew/half almond right now. I’ll check back in later to let you know how it went!

        Reply
        • cici says

          November 29, 2017 at 11:15 am

          how did it go

          Reply
        • louise mcilvride says

          March 25, 2018 at 9:51 am

          have tried it with coconut milk just beautiful have you got a simple recipe for lemon merrange would love a great recipe thanks louise

          Reply
    • Brenda Wold says

      November 16, 2017 at 11:11 am

      I made rice pudding this morning in a rice cooker and used vanilla Almond milk, it turned out good. I also used a different recipe for rice cookers that uses regular rice, I used
      Balsmati Rice, raisins and no vanilla, I thought it was pretty good.

      Reply
      • Brenda Wold says

        November 16, 2017 at 11:21 am

        I am going to try the crockpot recipe using instant brown rice, raisins and Vanilla Almond milk eliminating the vanilla.

        Reply
  17. Lorraine says

    November 13, 2017 at 5:47 pm

    Can I use Uncle Ben’s white rice ?

    Reply
    • Amanda says

      January 9, 2018 at 4:56 pm

      Did you try this yet? Wanting to make it with uncle bens!

      Reply
  18. Tammy Woolard says

    November 13, 2017 at 7:22 pm

    Awesome made it tonight . It is over the top……

    Reply
    • Brandie @ The Country Cook says

      November 13, 2017 at 8:05 pm

      Yay! Thanks so much for coming back to let me know Tammy!

      Reply
    • MRob says

      January 4, 2018 at 9:17 am

      Anyone ever try adding raisins? If so, how much?

      Reply
  19. edith corona says

    November 14, 2017 at 3:13 am

    I wrote down the recipe I love anything in a crock pot I WILL try this recipe since I love rice pudding n I think I will add the raisins in it I love raisins I will let you know how it comes out if it comes out to b a lot I am going to give some to my next door neighbor I know they like rice pudding but I am only give them enough for the 2 of them

    Reply
  20. Julie says

    November 14, 2017 at 6:32 am

    I’ve heard of people and restaurants using vanilla ice cream in their rice pudding… Anyone ever tried this, if so when do i put it in? And can I add it to this easy convenient recipe? Thank you for any advice, plan on making today 😉

    Reply
  21. Liberetta Bruno says

    November 14, 2017 at 1:29 pm

    I am a bit confused, in your written tutorial of the recipe you state…”You can make so much with it and there is minimal prep time (but it still tastes awesome sauce.) And I might add, the Minute® Rice Whole Grain Brown Rice is on point!” but as I read the comments you replied to this this gentleman… ‘Brandie says
    December 2, 2016 at 1:47 pm

    Hi David! I really don’t recommend brown rice for this recipe. I’m sorry!

    Which is it? I wanted to use the whole grain brown rice cause you said it was “On Point” but then said you don’t reccomend it. So now I am stuck between the rices.

    Reply
    • Brandie @ The Country Cook says

      November 14, 2017 at 1:53 pm

      Hi Liberetta, Sorry for the confusion. Instant brown rice will work with this. I just prefer the taste of this recipe with white rice. Hope that helps!

      Reply
  22. Liberetta Bruno says

    November 14, 2017 at 4:56 pm

    SIMPLY SCRUMPTIOUS!!!! Just made this recipe and although I was confused as to whether I should use white or whole grain brown rice. (I’m daring….So, I went with the brown, and may I say this is the best rice pudding I have ever made, or had elsewhere). Definitely my go to forever rice pudding recipe (why try the rest, when you have the best?)
    So Brandie, I did the experimenting for you and I will be using the brown rice from now on. IT IS TERRIFIC! I thank you for this wonderful recipe, my husband thanks you also, Nice work!

    Reply
    • Brandie @ The Country Cook says

      November 15, 2017 at 4:17 pm

      Hi Liberetta! Thanks so much for coming back to let me know! I love that it worked out so well for you!!

      Reply
      • Liberetta Bruno says

        November 16, 2017 at 10:40 am

        NO! Thank you Brandi, for this marvelous recipe. It has become my favorite!

        Reply
    • Mary says

      January 26, 2018 at 10:22 am

      Did you use whole milk?

      Reply
  23. Annelise says

    November 14, 2017 at 9:07 pm

    Rice pudding is a favorite sweet for Christmas in Scandinavia.
    However I would suggest cutting down on the sugar. i would use only 1/4 cup
    sugar but 1/2 a cup would be acceptable

    Reply
  24. Valerie says

    November 15, 2017 at 1:54 pm

    Hi! My slow cooker is 6.5 quarts, is that okay? Will the times change, and if so longer or shorter? ; )
    Thank you

    Reply
    • Brandie @ The Country Cook says

      November 15, 2017 at 4:00 pm

      Yep, that is ok. You may just not need as long to cook it. You’ll have to keep an eye on it. 🙂

      Reply
  25. Devyn says

    November 15, 2017 at 8:01 pm

    Hi! Going to make this for Thanskgiving, and I have a BIG family. If the recipe is doubled or tripled, would the cooking time need to be adjusted? If so, do you know how much? Thanks!

    Reply
  26. KIm says

    November 15, 2017 at 8:02 pm

    I can’t wait to try this. My mom always made rice pudding and it was my favorite.

    Reply
  27. JOANN PISACANE says

    November 16, 2017 at 3:50 am

    THANK YOU MY WAIST LINE WILL LOVE YOU

    Reply
  28. JOANN PISACANE says

    November 16, 2017 at 3:50 am

    THANK YOU

    Reply
  29. Mary says

    November 16, 2017 at 11:28 am

    I saw the comments about using soymilk, almond milk, coconut milk, etc…has anyone tried it yet with these substitutes? We LOVE rice pudding at our house, but I have eliminated pretty much all dairy (except the occasional pizza slice!) due to sinus issues. I may just go ahead and try to make it with a almond milk/coconut milk combo. Will let you know if I do, and how it turns out. I’ll also be using jasmine rice because that’s all I have!

    Reply
    • Brandie @ The Country Cook says

      November 16, 2017 at 3:49 pm

      Please do Mary! Would love to hear your thoughts on it!

      Reply
    • Mary says

      November 16, 2017 at 7:55 pm

      So I did make this today. The flavor is great with the coconut milk/almond milk combo. I used 5 cups coconut and 3/4 cup almond, 1/4 cup water (I ran out of milk!)
      I did use erythritol instead of regular sugar. I used 1/2 cup, as it is about 70% as sweet as sugar, and I didn’t want a super sweet taste . I also had to account for the sweet taste of the coconut milk.
      I used Jasmine rice, and I wish I had used minute rice, but alas, jasmine is all I have. 2 reasons I wish I used minute rice – cook time. On low, it took hours upon hours to do anything, so I turned it to high for about 2 hrs. Total cook time was right over 5 hours. Second reason I wish I had used minute rice is due to the consistency. Probably because it took so long to cook, the rice came out mushy. It could also be because I didn’t babysit the crock pot those last 2 hours and it was on high.
      Anyway, I am sitting here enjoying a bowl of it. The flavor turned out great! I will probably try to freeze this batch as well.
      I will make this recipe again!

      Thank you!

      Reply
  30. WENDY says

    November 16, 2017 at 12:58 pm

    DOESN’T THE MILK CURDLE IN A SLOW COOKER

    Reply
    • Brandie @ The Country Cook says

      November 16, 2017 at 3:47 pm

      Nope because it cooks so slowly. 🙂

      Reply
  31. Susie says

    November 16, 2017 at 3:47 pm

    Has anybody made this with Splenda sugar instead of regular?

    Reply
  32. Chantel says

    November 16, 2017 at 9:38 pm

    I will second the NO on using anything besides the minute rice. I used regular long grain white rice. It has been cooking for 7 hours at this point and the rice is still crunchy/chewy. Not to mention having to keep adding milk. Then milk. Then more milk to give it more moisture to hopefully finish the rice cooking. However, the flavor is great. After I tried the original recipe I added pumpkin purée and craisins. (Not that it needed it, just wanted to try a spin on rice pudding. ) This dish was amazing. It takes the long time in front of the stove away. Thank you for this recipe. .

    Reply
    • Rose McCreary says

      November 25, 2017 at 12:58 pm

      Can you tell us how much pumpkin puree you used & the amount of craisins ?? THANKS

      Reply
  33. Dan says

    November 16, 2017 at 11:55 pm

    I think I’ll try it with regular rice, but cook it almost all the way in the auto rice cooker before mixing everything in the crockpot. I think it’d be good with Craisins and a bit of lemon, Portuguese style…

    Reply
  34. Donna says

    November 17, 2017 at 6:36 am

    I’m not a cook but i do love rice pudding. I wont to try to add raisins to get how about how much and when should i add them?

    Reply
  35. Jessica says

    November 17, 2017 at 9:09 am

    Is this served warm or cold?

    Reply
    • Anna says

      November 18, 2017 at 12:05 am

      Either way. Doesn’t matter.

      Reply
  36. Alice says

    November 17, 2017 at 7:09 pm

    I made a half batch in a 2 quart mini crock pot and gave it 3 hrs. I think 2 1/2 hrs would have been plenty. It seemed awfully thick so I added some more milk. As soon as it’s cool enough, I’m going to try it. It looks and smells delicious.

    Reply
    • Deanna says

      January 7, 2018 at 8:56 pm

      I was just thinking about having to cut it all in half lol I only have a 2 quart crock myself, love rice pudding….

      Reply
  37. Alice says

    November 17, 2017 at 7:54 pm

    OMG! Brandie this is awesome! I think I got it too thick and over cooked it, but it was awesome anyway. I even managed to forget to add the sprinkle of cinnamon before serving it. I will be making this frequently. I’m going to try adding just a pinch of nutmeg. Thank you, thank you, thank you for this recipe.

    Reply
  38. Wendy says

    November 17, 2017 at 9:42 pm

    I see this makes 8 servings, can you tell me what the serving size is?
    I am assuming the caloric chart at the bottom is for per serving, not for the whole recipe?
    Thank you for this, will make this weekend.

    Reply
  39. Anna says

    November 18, 2017 at 12:03 am

    Had to make this with some modifications. I used coconut milk. And brown rice.It worked. Made a small batch in my smallest crock. Which only had a low setting. The brown rice takes much longer to cook. I usually make it the old fashion stove top way. I was out of white and didntfeel like running to the store. So I saw some of the posts asking about brown rice so I thought I’d try it. And I would think if coconut milk worked no reason almond wouldn’t. Cheers

    Reply
  40. Analicia says

    November 18, 2017 at 12:19 am

    I only have a crock pot that has HI 4 hr and 6 hr. Options and LOW 8 hrs and 10 hrs. Which would you recommend I cook this recipe at? Thanks! Can’t wait to make this!!

    Reply
  41. Pat says

    November 18, 2017 at 5:09 am

    Hi
    I’m from the UK we don’t have Minute rice here. Can I substitute Uncle Bens precooked rice or something similar as we do have other similar products?

    Reply
  42. Jennifer says

    November 18, 2017 at 8:12 am

    Add some dark rum and some nutmeg to the party and this recipe could give innocent old rice pudding a bit of an edge.

    Reply
    • Anna says

      November 18, 2017 at 1:03 pm

      Ok love this idea.

      Reply
    • Alice says

      November 19, 2017 at 10:36 pm

      That sounds really good Pam. How about rum chatta after it’s done cooking?

      Reply
  43. Donna says

    November 18, 2017 at 12:26 pm

    Do you use Minute Rice that is instant or just cooked rice?

    Reply
    • Brandie @ The Country Cook says

      November 18, 2017 at 3:46 pm

      Hi Donna – Minute Rice is an instant rice. Hope that helps!

      Reply
  44. Tonya says

    November 18, 2017 at 1:47 pm

    I made it last night and it turned out great. Very delicious ????????

    Reply
  45. Natalie says

    November 18, 2017 at 10:05 pm

    do you leave the lid on or off while waiting for it to thicken ?? smells really good 🙂

    Reply
    • Brandie @ The Country Cook says

      November 19, 2017 at 10:31 am

      Natalie – I usually take off the lid the help cool it and thicken. Just make sure that it has cooked long enough and the rice is tender. Hope that helps! 🙂

      Reply
  46. Anna says

    November 19, 2017 at 8:10 am

    I like to use cream of coconut , just add to milk, leftover rice from takeout, just fluff the rice with a fork and some warm milk first. I also soak the raisins in rum or amaretto , softening with a minute or so in the microwave. You can use water, too. This plumps up the raisins, or dried cranberries, dried cherries, blueberries. I let my family add these and or fresh fruit, coconut, chocolate pieces, cinnamon, ice cream sauces to their rice pudding, and top with whipped cream, making a topping bar.

    Reply
  47. Megan Anton says

    November 19, 2017 at 6:58 pm

    Hi Brandie! This looks delicious but I wondered if it might be cooked in an oven instead . Somebody stole my crockpot at work ! ????

    Reply
  48. April says

    November 19, 2017 at 8:49 pm

    Made this today and it turned out wonderful. Couldn’t be easier and everyone loved it. Thank you 🙂

    Reply
  49. Susan says

    November 20, 2017 at 8:51 am

    What about using Splenda instead of sugar? This looks great!

    Reply
  50. Stacey says

    November 20, 2017 at 5:22 pm

    I cannot wait to make this recipe for thanksgiving! How long will it stay fresh in the fridge?

    Reply
  51. Anne W says

    November 20, 2017 at 9:32 pm

    I made this today as per recipe EXCEPT I sprinkled nutmeg over the rice at the end — the way my Grandma would do when I was a child. FABULOUS!

    Reply
  52. Jenna says

    November 20, 2017 at 11:46 pm

    If I cut this recipe in half will it mess it up?

    Reply
  53. Donna says

    November 21, 2017 at 12:32 pm

    What size crock pot? Sometimes the cooking time varies depending on the size of the crockpot

    Reply
  54. Vaneyce Bennis says

    November 22, 2017 at 7:51 am

    I only have a 6 qt. crock pot. Should I make any changes since I am not using a 4 qt. crock pot?

    Reply
  55. Ronda says

    November 22, 2017 at 3:38 pm

    Can this be done with powdered milk?

    Reply
  56. Ashley says

    November 22, 2017 at 5:58 pm

    Just curious how long this will keep in the fridge? & i want to wait til completely cooled to set aside in fridge ,correct? Thanks in advance! & happy holidays 🙂

    Reply
  57. Joy Lackey says

    November 24, 2017 at 9:48 am

    Made it last night…stirred it all together and put it on low for an hour, then turned it to ‘warm’ for overnight. Couldn’t find the cinnamon or brown sugar but stirred in 1/4 cup of maple syrup. Perfection!!

    Reply
  58. Amber says

    November 25, 2017 at 4:44 am

    I would like to make this recipe for my Husband and me for Christmas Dinner and because it is just the two of us I would like to cut the recipe in half. My question is would I half all the ingredients or just the rice ?

    Reply
  59. Kimberly A Wulf says

    November 25, 2017 at 6:26 pm

    Made this for out family. Thanksgiving feast. Turned out delicious. My niece was bribing her sons to try it. That’s how much she liked it.

    I did put in raisins and would prefer it without them.

    Reply
  60. Jeri Walker says

    December 2, 2017 at 6:08 am

    Would using a larger crock pot make a difference?

    Reply
  61. Angie B says

    December 2, 2017 at 12:45 pm

    Can this be made with Almond milk?

    Reply
  62. Patricia Cruz says

    December 3, 2017 at 8:31 am

    Good morning & Merry Christmas!
    I am Latina & Mom made this all the time during the colder days in Texas. Which, is very rare!
    I have been looking for a crock pot recipe for rice pudding. I can cook it on the stove but prefer the crock pot!
    Thank you, so much for this crock pot recipe. Have a wonderful day.

    Reply
  63. Pauline Caiafa says

    December 3, 2017 at 8:52 pm

    Just made this tonight! It was AWESOME! We’ve always loved rice pudding in my family and now to be able to make it in the crock pot– that’s fabulous! I used brown Minute rice instead of white rice and I also increased the vanilla extract to 1 teaspoon and also the amount of cinnamon to 1 teaspoon! I set it for 4 hours and was not home when the time expired so it sat in the crock pot on “warm” for 3 hours; it was not only very flavorful and soooooooooooooo delicious it was nice and thick! I was a little concerned as the 3 hour mark approached and it didn’t look like it was going to thicken, but it did! Also, I used a 6 quart crock pot and did not increase any of the ingredients except for those mentioned here in my comment. I also DID not add the salt. Thanks for sharing! I will definitely make this again! .I can’t wait to have it tomorrow morning for breakfast! YUM! YUM! YUM!

    Reply
    • Pauline Caiafa says

      December 3, 2017 at 8:54 pm

      sorry i forgot to click on the “recipe rating”!!

      Reply
  64. Linda says

    December 4, 2017 at 8:57 am

    Hello, can you use a combination of milk and heavy cream in this recipe?

    Reply
  65. Dani Neyens says

    December 13, 2017 at 10:35 am

    VEGAN VERSION – This was wonderful! I did make this for a friends birthday who is nursing and has a kiddo with dairy, soy, and egg allergies. So I basically made the VEGAN version by subbing the milk for Vanilla Almond Milk and the butter for Country Crock Original. Turned out awesome and delicious!

    Reply
  66. Corleen lenard says

    December 14, 2017 at 7:22 pm

    Need to adjust for diabetic. Questions. 1. Could Splenda be used instead of sugar. 2. Could use almond milk instead of whole milk or use 1/2 almond and 1/2 whole.

    Reply
  67. Evelyn Parsons says

    December 16, 2017 at 2:49 pm

    Instead of buttering the crock, can you just coat the crock with Butter-Flavored non-sick cooking spray, like Pam?

    Reply
  68. Trena Croxton says

    December 19, 2017 at 10:16 pm

    I made this last night first time ever making rice pudding !My family loved it..Its a Keeper..Thank you Branie @ The Country Cook..

    Reply
  69. Trena Croxton says

    December 19, 2017 at 10:18 pm

    Brandie..

    Reply
  70. Louise says

    December 22, 2017 at 5:20 pm

    Made this recipe- it was excellent- I have 2 kids allergic to eggs, have always made rice pudding with eggs and they could never have it . Entire family enjoyed this.

    Reply
  71. Steph says

    December 24, 2017 at 11:21 am

    Made this w/ eggnog instead of milk (lowered the sugar a tiny bit b/c eggnog is a little sweet on its own) and it came out amazing!

    Reply
  72. Rosa Streng says

    December 24, 2017 at 5:33 pm

    After reading some of the comments, I decided to cut the milk to 5 cups instead of 6.
    It came out great! Thanks for the recipe!

    Reply
  73. Sharon Osborne says

    January 7, 2018 at 12:46 am

    Good grief, people! Make the recipe as it is presented and decide for yourself if you like it. If it doesn’t meet your dietary needs or family’s tastes, make your own damn rice pudding!
    I’m fairly certain the person who shared this recipe did a lot of experimenting of their own. You don’t like it, for whatever reason, start experimenting for yourself! Then you’ll have the best rice pudding for you and yours. Simple as that! No need to quiz this recipe. Make yor own!
    I’ll rate this after I make it just as presented tomorrow!

    Reply
  74. Natalie Giannasca says

    January 17, 2018 at 2:43 pm

    Would a 6 qt crock pot work with this recipe? Or, should i double the recipe?

    Reply
  75. Connie says

    January 19, 2018 at 9:54 pm

    Thanks Brandie for a yummy recipe!! Made this tonight and my husband loved it !!! Thanks again for this scrumptious dish!!!

    Reply
  76. Jackie says

    January 20, 2018 at 11:55 pm

    Bought all the ingredients and now I can’t find my crock pot. Any suggestions????

    Reply
    • Minna Brandt says

      January 23, 2018 at 12:24 am

      You could try baking it in a slow oven covered for about half the cooking time. I am not sure for how long. I used to make a custard rice pudding at a restaurant but have lost the recipe. I am thinking of modifying this one at a later date. Our recipe called for cooked rice and was baked for about an hour.

      Reply
    • Brandie @ The Country Cook says

      January 24, 2018 at 9:50 am

      Maybe someone on here will have one. I have only tested this recipe in a slow cooker. 🙂

      Reply
  77. Connie says

    January 21, 2018 at 7:22 pm

    Made it today. It was so easy and delicious! Mine got done quicker than the 3-4 hours and started to dry out a bit, but was still delicious! Just had to add more milk at the end.

    Reply
  78. Clare says

    January 30, 2018 at 7:30 pm

    I’m going to make this exactly as the recipe calls, but my question is about the shape of the crock pot. You mentioned that different shapes might vary the cooking time. Mine is 4 qts and round. Will my cooking time be affected by this shape? Unfortunately I won’t be able to stick around and babysit the pot the whole time so I was hoping for some suggestions so I can time it out better. Thanks in advance!! 😁

    Reply
  79. Lisa C. says

    February 18, 2018 at 11:10 am

    Made this recipe last night. I used whole milk. At 3 hours rice was cooked but consistency was dry. I added more milk to make it creamy. After I transferred the rice pudding to a serving bowl and let it cool, I put it in the refrigerator. To my surprise the rice pudding solidified. It was no longer like pudding, it was like cutting into a bread and it was very dry. It still tasted good but the consistency was awful! What did I do wrong????

    Reply
  80. Camille says

    February 28, 2018 at 4:27 pm

    If I use a 6 qt. slow cooker do I have to make any adjustments?

    Reply
  81. P says

    April 4, 2018 at 12:47 am

    Thank you for my NEW FAVORITE Rice Pudding Recipe!
    Easy is an understatement. I also would like to commend you for keeping your cool when asked the same question over and over and over, and a few of the questions made me laugh so hard I had to go get some kleenex…No offense to anyone at all, as it’s all in fun, but maybe some of you shouldn’t be allowed to use anything that gets plugged into the wall anyway? Just sayin…….
    Thank you again Saint Brandie!

    Reply
    • Brandie @ The Country Cook says

      April 6, 2018 at 6:26 am

      You win for comment of the day!! Ha!! Thank you for making me snort!! Lol

      Reply
  82. Nancy says

    April 17, 2018 at 10:29 pm

    Anyone know if you can freeze this ??
    Thanks!

    Reply
  83. Karen says

    April 18, 2018 at 12:44 pm

    This is my husband’s favorite dish. Never made it in the crock pot and I always used raw rice according to his mother’s recipe. And in her recipe you use nutmeg instead of cinnamon. I wonder if you could use raw rice and cook it double the time like 8-10 hours on low in the crock pot?

    Reply

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