Crock Pot Rice Pudding (+Video)
Crock Pot Rice Pudding is super flavorful with sweetened tender rice and lightly flavored with delicious brown sugar and cinnamon!
AN OLD-FASHIONED DESSERT
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. We’re bringing rice pudding back. And if you like this one, make sure you check out my Crock Pot Coconut Rice Pudding!
FREQUENTLY ASKED QUESTIONS:
Quick cooking rice is best for this particular recipe. The reason being is we are really trying to get this to cook down to be very creamy. Much of the starch has already been removed (but not all) from quick cooking rice (Minute Rice). This helps to keep it creamy rather than gummy. But if you are absolutely against quick cooking rice – then by all means – try long grain rice. I have not tested uncooked long grain rice with this recipe so I cannot give you cooking times or cooking recommendations.
Absolutely. It is a perfectly safe way to cook rice and the heat is so low that you don’t have to worry about burning.
It is similar in texture to tapioca but better. It is a creamy pudding with just the slightest texture added by the rice. The best rice pudding is smooth and creamy with tender bits of rice.
It’s a combination of factors. It is the starch released from the rice as well as the absorption of the liquid by the rice.
Not when using quick cooking rice (Minute Rice). It is not necessary since much of the starch has already been removed. Rinsing rice helps to remove some of the starch coating. When cooking with long grain rice, you will always want to rinse the rice beforehand.
Leftover rice pudding must be stored in a covered container in he refrigerator. It will keep for up to 3 days. Warm in the microwave to reheat. I do not recommended freezing leftover rice pudding.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- butter – you can use unsalted or salted butter here. I always have salted butter on hand so that is what I usually use.
- whole or 2% milk – no skim milk – it’s too watery. Also, some recipes use evaporated milk and I honestly think that ruins the overall flavor so stick with regular milk.
- Minute® White Rice – it has to be instant rice to work with this particular recipe. You would have to make adjustments with other rice and I have not tested any other rice.
- sugar – real sugar here. I have not tested this with any sugar substitutes.
- cinnamon – use your favorite ground cinnamon. I like the Saigon cinnamon (you can buy this at the regular grocery store, see my ingredient image below).
- brown sugar – I think this adds such a nice depth of flavor so don’t skip it! If you like a deeper molasses flavor then use dark brown sugar.
HOW TO MAKE CROCK POT RICE PUDDING:
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.
Add the milk, Minute Rice, sugar, salt, cinnamon, vanilla extract and brown sugar into the crock pot.
Give it all a gentle stir. Then dot the top with the remaining butter.
Cover and cook on low for about 3-4 hours.
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.
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.
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Originally published: November 2015
Updated and republished: December 2021
Crock Pot Rice Pudding (+Video)
Ingredients
- 3 Tablespoons butter
- 6 cups whole or 2% milk (no skim milk – it's too watery)
- 2 cups Minute® White Rice, uncooked INSTANT RICE ONLY
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/3 teaspoon vanilla extract
- 2 Tablespoons brown sugar
Instructions
- Grease the inside of a 4-quart slow cooker with butter. Be sure to get the sides too. Set aside the remaining butter for use again in just a minute.
- Add the milk, Minute Rice, sugar, salt, cinnamon, vanilla extract and brown sugar into the crock pot. Give it a gentle stir.
- Then dot the top with the remaining butter.
- Cover and cook on low for about 3-4 hours (stirring occasionally while cooking.)
- When the rice is tender, it is ready.
- Stir well, then top with a sprinkling of cinnamon.
Video
Notes
- NOTE: it has to be instant rice to work with this particular recipe. You would have to make adjustments with other rice and I have not tested any other rice.
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- 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
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Hello thanks so much for posting this recipe. I cut most of it in half and made it with instant brown rice. It took 3 hours and was delicious. Comfort food is an understatement. I’m going to put some fresh blackberries in it now.
I am so happy to hear this worked well with brown rice!! That will be very helpful for others who might be wanting to know. So happy you enjoyed this one – thanks so much!
Can I use Arborio Rice instead of Minute Rice? If so, what changes would I have to make to the original recipe?
No it won’t work with arborio rice for this particular recipe – I’m sorry! Perhaps you can Google for other slow cooker recipes that do use Arborio rice for rice pudding so you can use up the rice you have 🙂
Absolutely delicious!! I made half the recipe in my 2qt. mini crockpot. I also used a cup of half and half with 2 cups whole milk and added rum-soaked raisins. It was ready to eat in 3 1/2 hours. So yummy!!!!!!!
Woo hoo! Thats wonderful Mary Ann! Thanks so much!
Can’t wait to try this!! Thanks so much!!! Sheree
Can basmati rice be used as rice substitute?
I wouldn’t recommend it personally.
This was so easy and so delicious. Thank you for sharing. I will never make rice pudding on the stove again
can u use heavy cream instead of milk?
I haven’t tested it with heavy cream so I am not certain.
Can I use margarine instead of butter in the rice pudding?
Hi Pat – Margarine is very oily. I wouldn’t suggest it.
Can I half the recipe? It’s only my husband and I. Thank you.
Hi, what size of crockpot did you use? Also is it ok to use a crock pot liner?
Thanks!
I just made this recipe today and it turned out very gummy and way too thick. I added more milk to thin it out but it was for still much too thick when it cooled. It may have been because I had to use Arborio rice instead of Minute rice. And I think 2 cups of rice was too much as it was extremely starchy and gummy.
Hi Lynn! Oh no! Yes, this recipe was specifically created for Minute Rice. Minute Rice doesn’t have has much starch and won’t soak up as much of the liquid as long grain or Arborio rice which is why yours came out thick and gummy. 🙁
Have you tried adding raisins to this? I was wondering when to add them.
I haven’t but I believe others have! Maybe add them about halfway through cooking.
I loved rice pudding as a kid but didn’t make it often for my own family because it seemed too time-consuming. I’m excited to try this easy slow-cooker version.
My Grandma used to “plump” the raisins separately in boiling water then add when pudding was done. Otherwise cooking the raisins in the pudding may add a brown tint to the rice.
My Granny used to soak the raisins in warm rum. Ha! But even if you don’t soak, you can toss them in the last hour of cooking in the slow cooker if you prefer raisins. I have found people either really love or really hate raisins. So if making for a crowd, I suggest making this without the raisins, then have some of your warm, soaked raisins in a bowl on the side where people can add it in themselves as they prefer.
I am going to try this recipe using Splenda or Stevia since I am diabetic. I hope it works. I will need to buy the rice when I get back from vacation
I have a 5 qt and 7 qt crockpot. Can this be adjusted for 5 qt. Can’t go out and buy a new crockpot for just this. Thank you!!!
Hi Lorrayne. This is what I tested the recipe in. I haven’t tested other sizes. You can try to make this recipe in the 5-quart. 🙂
I have made this recipe a few times. It is so yummy. I usually put in 4 cups of milk and 2 cups of cream. It just makes it a bit more creamier.Best rice pudding i have ever had
Whatever way you prefer! Definitely refrigerate after making it though…it makes alot!
This is my go-to recipe. Both myself and my husband love rice pudding, after a trip to Mexico, I decided to try making at home and found this recipe. We both absolutely loved it and have been making it ever since! We add more vanilla and cinnamon to suit our taste. Definitely a must try and so easy!
This is so great to hear Judy! Thank you so much for taking the time to come back and leave a comment!!
Do you refrigerate after? Is it meant to eat cold?
Hi Nicole . You definitely need to refrigerate the rice pudding . However, you can eat it warm or cold. It’s yummy warmed up (like in microwave or on the stove) if you want a warm dessert ♥️
This sounds delish, my question is, is this the ready in 5 min rice or just the brand name ? thank you in advance,
Hi Carole – not sure if you can see in my ingredient picture above but the name brand is ‘Minute Rice’ – it’s the quick cooking rice. 🙂