Crock Pot Rice Pudding
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.
CRAVING MORE RECIPES?
- Old-Fashioned Bread Pudding
- Hot Chocolate Bread Pudding
- Homemade Vanilla Pudding
- The Best Banana Pudding
Originally published: November 2015
Updated and republished: December 2021
Crock Pot Rice Pudding
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)
- ¾ cup sugar
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ⅓ teaspoon vanilla extract
- 2 Tablespoons brown sugar
Instructions
- Grease the inside of a 4-quart slow cooker with 3 Tablespoons butter. Be sure to get the sides too. Set aside the remaining butter for use again in just a minute.
- Add 6 cups whole or 2% milk, 2 cups Minute® White Rice, uncooked, 3/4 cup sugar, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, 1/3 teaspoon vanilla extract and 2 Tablespoons 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 and other nutritional values can vary quite a bit depending on which brands were used.
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!
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. 🙂
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
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?
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!
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 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
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?
Can I use Uncle Ben’s white rice ?
Did you try this yet? Wanting to make it with uncle bens!
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.
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. 🙂
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!????????????????????
Are you sure to add milk to thicken it ??? Also, how many servings??? Also, can reg rice be used ??? Thanks !
Can I use regular rice I don’t have minute rice ???
Thank you for such an easy and yummy recipe for rice pudding!
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!
THis is my Favorite !! We top it with Butterscotch topping !!! Super good 🙂
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!
How many servings does this recipe make?
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. :/
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 this be doubled
I don’t see why not, just use 8 qt crock pot.
How would you adjust recipe to use instant BROWN rice?
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 .
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!