Crock Pot Rice Pudding is super flavorful with sweetened tender rice and lightly flavored with delicious brown sugar and cinnamon!
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. We're bringing rice pudding back. And if you like this one, make sure you check out my CROCK POT COCONUT RICE PUDDING!
THE BEST REASONS TO MAKE RICE PUDDING:
(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.
(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.
CAN I USE LONG GRAIN RICE INSTEAD OF QUICK COOKING RICE?
Yes you could, but I don't recommend it. The reason being is we are really trying to get this to cook down to be very creamy - as a pudding should be. Long grain rice doesn't break down enough during the cooking process to get that creamy, smooth texture that you want for rice pudding. But if you are absolutely against quick cooking rice - then by all means - go for it. I have not tested it so I cannot give you cooking times or cooking recommendations.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
butter
whole or 2% milk (no skim milk - it's too watery)
Minute® White Rice (instant rice, uncooked)
sugar
salt
cinnamon
vanilla extract
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.
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.
CROCK POT RICE PUDDING
Crock Pot Rice Pudding is super flavorful with sweetened tender rice and lightly flavored with delicious brown sugar and cinnamon!
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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
- ¾ cup sugar
- ¼ tsp salt
- ½ tsp cinnamon
- ⅓ 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 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
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: 430IU | Calcium: 217mg | Iron: 1.4mg
Nutritional Disclaimer
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Great Recipe! Just made it and loved it!! Will make again this week. !!!! ????????????????
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!!
How many people does this recipe feed??
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..
Recipe states : Serves 8
Is 48 carbs one serving and how many cups is a serving?
Does it have to be minute rice or can it be regular white rice ?
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.
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
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.
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. :/
I used 2% but it said that it could be used. I will try it again, the taste is wonderful. Thank you
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.
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. 🙂
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.
Can you use regular white rice not minute rice
Can you use half n half?
I just made it today and I used 2% milk and doubled the amount of rice...came out awesome!!
I had the same results with 2 percent milk. I wouldn't recommend using 2 percent at all. It was like soup. Flavor was good, I was so disappointed.
Any time I make a pudding in my crockpot I put a couple layers of paper towels over the top of the crock before putting on the lid. It absorbs the water that would otherwise gather on the lid and fall back into your crock during cooking. This should help.
So I was wonder can you use 1/2 and 1/2?? Will it work the same??
I used approx 1 1/2 cups of half and half and then the remainder the 2% milk and it turned out awesome.
I would like to use long grain or brown rice instead of the instant. Do you recommend more milk and of course a longer cooking time?
Ballpark time it takes to cook. Using whole milk and white minute rice?
I made this with Honey instead of sugar and almond milk and it was really good.
These 2 recipes look so good, can't wait to try them. Thank you!
I don't like to use converted min rice. Can you use the real long grain rice?
Hi Cindy! I really can't answer that as I have only made it with Minute Rice. Sorry!
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?
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! 🙂
Could you freeze this?
Hi Linda! I've never tried - I'm sorry! Perhaps someone on here will have a good answer for that!
Did you ever make it with non minute rice? If so how did it turn out?
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.
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.
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 .
How would you adjust recipe to use instant BROWN rice?
Can this be doubled
I don't see why not, just use 8 qt crock pot.
If it can be doubled. What size slow cooker, and how long. Also, can it be cooked on high.
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! 🙂
Can I use heavy whipping cream and 1/2 whole milk?
Hi Jenna - I'm sorry I haven't tried it that way so I can't say for sure. :/
How many servings does this recipe make?
what is ment by rice being tender new to cooking field
Like pasta. Tender as in not crunchy rice but not so long it gets mushy. Hope that helps!
THis is my Favorite !! We top it with Butterscotch topping !!! Super good 🙂
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!
Thank you for such an easy and yummy recipe for rice pudding!
Can I use regular rice I don't have minute rice ???
Are you sure to add milk to thicken it ??? Also, how many servings??? Also, can reg rice be used ??? Thanks !
Could this be made with almond milk?
I've made crockpot rice pudding with soy milk. (Not this recipe)
I'm looking forward to trying Brandies recipe. Looks delish
Was wondering the same thing? Can we use almond milk?
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! 🙂
Do you have to add in brown sugar?
If you take time and read the feed all questions are being answered throughout this post!
Excellent recipes as I followed the directions exactly, used Madagascar Bourbon Vanilla and yummy!????????????????????
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
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. 🙂
Would almond milk work? We are a non-dairy milk family. Any other option?
I was wondering the same thing. Maybe..full fat canned coconut milk?
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!
how did it go
have tried it with coconut milk just beautiful have you got a simple recipe for lemon merrange would love a great recipe thanks louise
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.
I am going to try the crockpot recipe using instant brown rice, raisins and Vanilla Almond milk eliminating the vanilla.
Can I use Uncle Ben's white rice ?
Did you try this yet? Wanting to make it with uncle bens!
Awesome made it tonight . It is over the top......
Yay! Thanks so much for coming back to let me know Tammy!
Anyone ever try adding raisins? If so, how much?
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
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 😉
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.
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!
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!
Hi Liberetta! Thanks so much for coming back to let me know! I love that it worked out so well for you!!
NO! Thank you Brandi, for this marvelous recipe. It has become my favorite!
Did you use whole milk?
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
Hi! My slow cooker is 6.5 quarts, is that okay? Will the times change, and if so longer or shorter? ; )
Thank you
Yep, that is ok. You may just not need as long to cook it. You'll have to keep an eye on it. 🙂
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!