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 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: 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)
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.