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?
No eggs!
(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.
(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!
(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.
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.
What you’ll need:
butter
whole or 2% milk (no skim milk – it’s too watery)
Minute® White Rice (uncooked)
sugar
salt
cinnamon
vanilla extract
brown sugar
How to make:
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.
Easy, right?
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.
Enjoy!
Crock Pot Rice Pudding
Crock Pot Rice Pudding is super flavorful with sweetened tender rice and lightly flavored with delicious brown sugar and cinnamon!
Print Pin RatePrep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 8
Calories: 316kcal
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
- 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.
- 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
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
Calories: 316kcal | Carbohydrates: 48g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 192mg | Potassium: 247mg | Sugar: 30g | Vitamin A: 8.6% | Calcium: 21.7% | Iron: 7.8%
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Want more crock pot desserts? Give these a try!
Crock Pot Coconut Rice Pudding
Crock Pot Chocolate Spoon Cake
Crock Pot Pecan Pie
Jackie says
January 20, 2018 at 11:55 pmBought all the ingredients and now I can’t find my crock pot. Any suggestions????
Minna Brandt says
January 23, 2018 at 12:24 amYou 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.
Nori says
April 15, 2019 at 7:19 pmI made it in a saucepan on top of the stove. Put all ingredients in pan except rice. Heat over low-medium heat till hot but not boiling. Add rice, stir and cover. Heat until mixture just starts bubbling, then turn down heat to where it’s barely bubbling constantly (kind of like in a crockpot). Cook till rice has absorbed liquid and cooked to desired texture. I did find I had to add more rice to thicken properly. Experiment with the rice-milk proportions to get your desired consistency.
Brandie @ The Country Cook says
April 16, 2019 at 9:16 amHi Nori! Thanks so much for your feedback on making it on the stovetop! I appreciate your tips!
Brandie @ The Country Cook says
January 24, 2018 at 9:50 amMaybe someone on here will have one. I have only tested this recipe in a slow cooker. 🙂
Connie says
January 21, 2018 at 7:22 pmMade 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.
Clare says
January 30, 2018 at 7:30 pmI’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!! 😁
Lisa C. says
February 18, 2018 at 11:10 amMade 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????
Camille says
February 28, 2018 at 4:27 pmIf I use a 6 qt. slow cooker do I have to make any adjustments?
P says
April 4, 2018 at 12:47 amThank 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!
Brandie @ The Country Cook says
April 6, 2018 at 6:26 amYou win for comment of the day!! Ha!! Thank you for making me snort!! Lol
Nancy says
April 17, 2018 at 10:29 pmAnyone know if you can freeze this ??
Thanks!
Karen says
April 18, 2018 at 12:44 pmThis 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?
Faith says
April 22, 2018 at 3:39 pmI didn’t rate this recipe because I haven’t made it yet. I just wanted to say that my mom made the best rice pudding when I was a child. I always add a pinch of nutmeg to my rice pudding. But then I like nutmeg. I look forward to trying this recipe!
Zed says
April 24, 2018 at 9:35 pmI just made this and it turned out wonderfully! I even forgot about it for an extra hour and wound up cooking it 5 hours but it was still just fine, only a little bit of rice stuck to the side of the crock. Thank you sharing your recipe! Big hit here, I’ve already been asked to make it again. C=
Candice says
July 1, 2018 at 6:16 pmI have been searching for a rice pudding recipe like my grandmother made for years. This isn’t how she made it, but boy does it taste just like hers! Thank you for bringing back some childhood memories by sharing this recipe! After reading comments, I added some more rice because I used 2% milk, but it soaked up all the liquid and I had to add more milk. It is delicious!!
Brandie @ The Country Cook says
July 2, 2018 at 11:42 amThis makes my heart so happy to read!! Thank you Candice!
Ann Merklin says
July 16, 2018 at 3:52 pmCan I use Coconut milk in place of whole milk? Am dairy-sensitive.
Kathryn says
July 21, 2018 at 1:34 pmI have a lot of coconut milk in the house right now – I’m going to try it and will let you know – I’m also going to use arborio rice instead of minute
Kim says
July 17, 2018 at 9:06 pmHow long do you suggest cooking it if the recipe has been cut in half? Same amount of time or half the time? I am the only one in my house that likes rice pudding and I’m currently 8 months pregnant and this looks DELISH!!! I want to make it for breakfast in the morning! (I know-super healthy! ha!)
Lesa says
July 17, 2018 at 10:28 pmCan this be made with regular rice instead of minute rice?
Trisha says
July 19, 2018 at 6:59 amWhat can I use that is dairy free instead of milk that would be thick enough?
Sammi says
July 22, 2018 at 11:18 amI never made rice pudding before until I came across this recipe. I decided to make it yesterday and I followed this recipe exactly. It came out perfect!! I’m so amazed at how easy this recipe was to follow, especially since I’m not much of a cook at all! Thank you so much for this wonderful recipe. This was the BEST rice pudding I have ever had.
Jan says
July 23, 2018 at 7:43 pmI made this just as recipe stated except I used skim milk since it’s all I had. I took the lid off last 30 minutes and it turned out perfect. I did switch crock pot to high and watched it. Amazing. I will make this again.
Andi says
July 24, 2018 at 11:41 pmI made a half recipe using my smaller crock pot. I added raisins and had to sub half 1% milk and evaporated milk. It was quite thin so I did the same thing as another commenter – tempered an egg and added it. The pudding thickened up nicely. Since it was late, it went straight into the fridge. The flavor is great. This one will be a recipe I make often.
Brenda Flattery says
August 5, 2018 at 3:02 pmI have a question. When you have left overs do you rewarm the pudding or do you serve it cold?
KAREN QUESENBERRY says
October 11, 2018 at 7:09 pmI MAKE RICE PUDDING ALOT …ADD ZEST OF 1 LEMON AND 1/2 TSP NUTMEG TO THIS WHILE COOKING…RAISINS ARE A MUST AND LOVE THE CINNAMON ON TOP….RAVES OVER THIS RECIPE ALL THE TIME….EVERYONE THAT TRIES IT CHANGES TO MY RECIPE….TRY IT IF YOU’VE NEVER USED LEMON AND NUTMEG…..
donna says
November 21, 2018 at 2:30 pmI made this last year for Thanksgiving and it was DELICIOUS!!! But….I had marked on my recipe that I added sweetened condensed milk. I thought I saw a comment on here that someone added it and it turned out great but I can find the comment…..did anyone add a can of sweetened condensed milk too??
Heather McComis says
February 10, 2019 at 6:45 pmHi! Would this keep well as leftovers? If so would it be good cold straight out of the fridge?
Lynn says
April 15, 2019 at 4:07 pmI wonder how this would work if you doubled it for a pot luck?
Judy Wart says
May 13, 2019 at 2:43 pmThis is awesome! It is so easy! My entire extended family now uses this recipe!
Thank you!