Slow Cooker Rice Pudding

Why You’ll Love This Recipe

This rice pudding is incredibly easy to make—just dump the ingredients into your slow cooker and let it do the work. It’s perfectly creamy, gently spiced, and just sweet enough. Plus, it’s naturally gluten-free, highly customizable, and works as both a dessert and a cozy breakfast. Whether you’re serving it on a cold day or chilling it for a cool treat, this recipe is always satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Long-grain white rice (uncooked)
• Whole milk
• Heavy cream (or additional milk for a lighter version)
• Granulated sugar
• Vanilla extract
• Ground cinnamon
• Salt
• Optional: raisins, nutmeg, butter, sweetened condensed milk for richness

Directions

1. Lightly grease the inside of your slow cooker with butter or non-stick spray.
2. Add uncooked rice, milk, heavy cream, sugar, cinnamon, salt, and optional raisins to the slow cooker. Stir to combine.
3. Cover and cook on low for 2.5 to 3.5 hours, stirring once or twice if possible.
4. Once the rice is tender and the mixture is thick and creamy, stir in the vanilla extract.
5. Taste and adjust sweetness or spices as desired.
6. Serve warm, or let it cool and refrigerate for a chilled version. Top with extra cinnamon, fruit, or a drizzle of honey if desired.

Servings and timing

This recipe serves 6 people.
Prep time: 5 minutes
Cook time: 2.5 to 3.5 hours on low
Total time: about 3 hours

Variations

• Dairy-Free: Use almond milk, coconut milk, or oat milk instead of dairy.
• Vegan: Swap in plant-based milk and use maple syrup or coconut sugar instead of granulated sugar.
• Extra Creamy: Stir in sweetened condensed milk or a knob of butter at the end.
• With Eggs: Whisk in an egg or two during the final 30 minutes for a custard-like texture.
• Spiced Version: Add ground nutmeg, cardamom, or star anise for a warm spice blend.
• Fruit Add-In: Mix in dried cranberries, chopped dates, or stewed apples.
• Tropical Twist: Use coconut milk and top with toasted coconut and pineapple.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in the microwave or on the stovetop with a splash of milk to loosen the texture.
This dish can also be enjoyed cold—just give it a good stir before serving.

FAQs

Can I use cooked rice instead?

Yes, reduce the cook time to about 1–1.5 hours and use less liquid since the rice is already cooked.

What type of rice is best?

Long-grain white rice is ideal, but jasmine or basmati also work. Avoid quick-cooking or instant rice.

Can I make this with brown rice?

Yes, but you’ll need to increase the cook time and add a bit more liquid to account for the longer cooking.

How do I keep it from sticking?

Grease the slow cooker and stir occasionally if possible. A non-stick insert also helps.

Is rice pudding served hot or cold?

It can be served either way. Warm is comforting in cold weather, while chilled is refreshing in summer.

How can I thicken rice pudding?

Let it cook uncovered for a bit at the end, or stir in a bit of cornstarch slurry if needed.

Can I reduce the sugar?

Yes, adjust the sugar to your taste or use alternative sweeteners.

What toppings go well with rice pudding?

Cinnamon, nutmeg, fruit preserves, chopped nuts, whipped cream, or a drizzle of caramel.

Can I freeze rice pudding?

Yes, though texture may change slightly. Freeze in airtight containers and thaw in the fridge overnight.

Why is my rice pudding too thick?

It may continue to thicken as it cools. Add a splash of milk when reheating to loosen the consistency.

Conclusion

Slow Cooker Rice Pudding is the ultimate low-effort, high-reward dessert. Creamy, cozy, and endlessly customizable, it’s a comforting treat that’s perfect any time of year. Whether you’re enjoying it fresh from the pot or chilled from the fridge, this classic pudding is sure to bring warmth and nostalgia with every bite.

Slow Cooker Rice Pudding

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Slow Cooker Rice Pudding is a creamy, cozy dessert made with rice, milk, sugar, and warming spices, all slow-cooked to perfection. It’s an easy, hands-off treat perfect for dessert or breakfast, served warm or chilled.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 2.5–3.5 hours (low)
• Total Time: 3 hours
• Yield: 6 servings
• Category: Dessert
• Method: Slow Cooker
• Cuisine: American

Ingredients

• 3/4 cup long-grain white rice (uncooked)
• 4 cups whole milk
• 1 cup heavy cream (or more milk for lighter version)
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Optional: 1/2 cup raisins, 1 tablespoon butter, pinch of nutmeg

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Instructions

1. Grease the inside of the slow cooker with butter or non-stick spray.
2. Combine rice, milk, heavy cream, sugar, cinnamon, salt, and optional raisins in the slow cooker. Stir well.
3. Cover and cook on low for 2.5 to 3.5 hours, stirring once or twice if possible.
4. Once rice is tender and the pudding is creamy, stir in the vanilla extract.
5. Taste and adjust sweetness or spices as desired.
6. Serve warm or chilled. Top with cinnamon, fruit, or honey if desired.

Notes

• Use coconut or almond milk for a dairy-free version.
• To thicken, cook uncovered at the end or stir in a cornstarch slurry.
• Rice pudding thickens as it cools—add milk to loosen when reheating.
• Serve with toppings like fruit, nuts, or caramel sauce for extra flavor.

Nutrition

• Serving Size: 1 cup
• Calories: 280
• Sugar: 20g
• Sodium: 130mg
• Fat: 11g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 35mg