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.
