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.
I cannot wait to make this recipe for thanksgiving! How long will it stay fresh in the fridge?
What about using Splenda instead of sugar? This looks great!
Made this today and it turned out wonderful. Couldn’t be easier and everyone loved it. Thank you 🙂
Hi Brandie! This looks delicious but I wondered if it might be cooked in an oven instead . Somebody stole my crockpot at work ! ????
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.
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 made it last night and it turned out great. Very delicious ????????
Do you use Minute Rice that is instant or just cooked rice?
Hi Donna – Minute Rice is an instant rice. Hope that helps!
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?
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.
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!!
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 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.
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 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….
Is this served warm or cold?
Either way. Doesn’t matter.
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?
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 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
Has anybody made this with Splenda sugar instead of regular?
I was wondering the same thing. Did you try it?
DOESN’T THE MILK CURDLE IN A SLOW COOKER
Nope because it cooks so slowly. 🙂
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!
THANK YOU
THANK YOU MY WAIST LINE WILL LOVE YOU
I can’t wait to try this. My mom always made rice pudding and it was my favorite.
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!