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.
VIDEO INCLUDED BELOW:
(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.
WHAT YOU’LL NEED:
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.
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 RateServings: 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: 430IU | Calcium: 217mg | Iron: 1.4mg
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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
CREAM PUFF DESSERT
THE BEST BANANA PUDDING
CANDY CORN PUDDING PARFAITS
HOMEMADE BANANA PUDDING PIE
PISTACHIO FLUFF (WATERGATE SALAD)
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!
I can’t wait to try this. My mom always made rice pudding and it was my favorite.
THANK YOU MY WAIST LINE WILL LOVE YOU
THANK YOU
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!
Please do Mary! Would love to hear your thoughts on it!
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!
DOESN’T THE MILK CURDLE IN A SLOW COOKER
Nope because it cooks so slowly. 🙂
Has anybody made this with Splenda sugar instead of regular?
I was wondering the same thing. Did you try it?
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. .
Can you tell us how much pumpkin puree you used & the amount of craisins ?? THANKS
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…
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?
Is this served warm or cold?
Either way. Doesn’t matter.
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.
I was just thinking about having to cut it all in half lol I only have a 2 quart crock myself, love rice pudding….
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.
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.
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
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!!
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?
Uncle Ben’s precooked is the UK equivalent of Minute rice.
Add some dark rum and some nutmeg to the party and this recipe could give innocent old rice pudding a bit of an edge.
Ok love this idea.
That sounds really good Pam. How about rum chatta after it’s done cooking?
Do you use Minute Rice that is instant or just cooked rice?
Hi Donna – Minute Rice is an instant rice. Hope that helps!
I made it last night and it turned out great. Very delicious ????????
do you leave the lid on or off while waiting for it to thicken ?? smells really good 🙂
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! 🙂
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.
Hi Brandie! This looks delicious but I wondered if it might be cooked in an oven instead . Somebody stole my crockpot at work ! ????
Made this today and it turned out wonderful. Couldn’t be easier and everyone loved it. Thank you 🙂
What about using Splenda instead of sugar? This looks great!
I cannot wait to make this recipe for thanksgiving! How long will it stay fresh in the fridge?
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!
If I cut this recipe in half will it mess it up?
What size crock pot? Sometimes the cooking time varies depending on the size of the crockpot
I only have a 6 qt. crock pot. Should I make any changes since I am not using a 4 qt. crock pot?
Can this be done with powdered milk?
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 🙂
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!!
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 ?
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.
Would using a larger crock pot make a difference?
Can this be made with Almond milk?
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.
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!
sorry i forgot to click on the “recipe rating”!!
Hello, can you use a combination of milk and heavy cream in this recipe?
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!
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.
Instead of buttering the crock, can you just coat the crock with Butter-Flavored non-sick cooking spray, like Pam?
I made this last night first time ever making rice pudding !My family loved it..Its a Keeper..Thank you Branie @ The Country Cook..
Brandie..
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.
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!
Oh, man….I am trying that!
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!
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!
Would a 6 qt crock pot work with this recipe? Or, should i double the recipe?
Thanks Brandie for a yummy recipe!! Made this tonight and my husband loved it !!! Thanks again for this scrumptious dish!!!
Bought all the ingredients and now I can’t find my crock pot. Any suggestions????
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.
I 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.
Hi Nori! Thanks so much for your feedback on making it on the stovetop! I appreciate your tips!
Maybe someone on here will have one. I have only tested this recipe in a slow cooker. 🙂
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.
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!! ????
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????
If I use a 6 qt. slow cooker do I have to make any adjustments?
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!
You win for comment of the day!! Ha!! Thank you for making me snort!! Lol
Anyone know if you can freeze this ??
Thanks!
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?
I 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!
I 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=
I 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!!
This makes my heart so happy to read!! Thank you Candice!
Can I use Coconut milk in place of whole milk? Am dairy-sensitive.
I 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
How 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!)
Can this be made with regular rice instead of minute rice?
What can I use that is dairy free instead of milk that would be thick enough?
I 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.
I 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.
I 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.
I have a question. When you have left overs do you rewarm the pudding or do you serve it cold?
I 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…..
I 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??
Hi! Would this keep well as leftovers? If so would it be good cold straight out of the fridge?
I wonder how this would work if you doubled it for a pot luck?
This is awesome! It is so easy! My entire extended family now uses this recipe!
Thank you!
Used to make rice pudding in oven with cinnamon and golden raisins but we also added eggs which gave it a custard consistency on top, used minute rice.
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. 🙂
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 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!!
Whatever way you prefer! Definitely refrigerate after making it though…it makes alot!
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
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 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
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 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. 🙁
Hi, what size of crockpot did you use? Also is it ok to use a crock pot liner?
Thanks!
Can I half the recipe? It’s only my husband and I. Thank you.