Why You’ll Love This Recipe
I like this recipe because it’s simple and requires just a handful of pantry ingredients. The slow cooker does most of the work, and I end up with a perfectly smooth pudding every time. It’s also versatile—I can enjoy it warm as a cozy dessert or chilled from the fridge for a refreshing treat. A sprinkle of cinnamon or a drizzle of cream makes it even better.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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¾ cup long-grain white rice
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4 cups milk
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½ cup sugar
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1 cinnamon stick
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1 teaspoon vanilla extract
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40 g (1.4 oz) unsalted butter
Directions
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I rinse the rice under cold water to remove excess starch and prevent clumping.
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I add the rice, milk, sugar, cinnamon stick, vanilla extract, and butter into the slow cooker, then stir until the sugar dissolves.
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I cook on high for 2 ½ to 3 hours, stirring occasionally, until the rice is tender and the mixture has thickened into a creamy pudding.
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I remove the cinnamon stick and serve warm—or let it chill in the fridge if I want it cold.
Servings and timing
This recipe serves 4 people. It takes about 10 minutes to prep and 2 hours 30 minutes to cook, for a total time of around 2 hours 40 minutes.
Variations
Sometimes I substitute two cups of the milk with cream for an extra creamy texture. If I don’t have a cinnamon stick, I use a teaspoon of ground cinnamon instead. I also like to stir in raisins, dried cranberries, or even a bit of nutmeg for added flavor. For a lighter version, I use low-fat milk and reduce the sugar slightly.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in the microwave or on the stovetop, adding a splash of milk to loosen the texture if it has thickened too much.
FAQs
Can I use brown rice instead of white rice?
Yes, but it will take longer to cook—usually around 4–5 hours on high. The pudding will also have a nuttier flavor and slightly chewier texture.
Can I make this dairy-free?
Yes, I replace the milk with almond, coconut, or oat milk, and use a dairy-free butter alternative. Coconut milk adds a lovely richness.
How do I make it less sweet?
I reduce the sugar to ¼ cup or use a natural sweetener like honey or maple syrup.
Can I freeze rice pudding?
Yes, I freeze portions in airtight containers for up to 2 months. I thaw them in the fridge overnight and reheat with a splash of milk.
How do I know when it’s done?
The rice should be tender and the liquid creamy but not too runny. If it looks too thick, I stir in a little extra warm milk before serving.
Conclusion
Slow cooker rice pudding is one of the easiest desserts I make, and it always comes out rich and satisfying. I love how it combines simple ingredients into something so comforting. Whether I serve it warm with a sprinkle of cinnamon or chilled straight from the fridge, it’s a timeless recipe that never disappoints.
Print
Slow Cooker Rice Pudding Recipe
- Total Time: 2 hours 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Creamy, comforting, and easy to make—this slow cooker rice pudding is a classic dessert made with simple ingredients and cozy cinnamon flavor.
Ingredients
¾ cup long-grain white rice
4 cups milk
½ cup sugar
1 cinnamon stick (or 1 teaspoon ground cinnamon)
1 teaspoon vanilla extract
40 g (1.4 oz) unsalted butter
Instructions
Rinse rice under cold water to remove excess starch.
Add rice, milk, sugar, cinnamon stick, vanilla, and butter to slow cooker. Stir until sugar is dissolved.
Cook on high for 2 ½ to 3 hours, or until rice is tender and mixture is creamy.
Remove cinnamon stick before serving.
Serve warm or chilled, topped with extra cinnamon or fruit if desired.
Notes
Cooking times may vary depending on your slow cooker. Check after 2 hours to avoid overcooking.
For extra creaminess, substitute 2 cups of milk with heavy cream.
Rinsing the rice helps prevent clumping and creates a smoother pudding.
If you don’t have a cinnamon stick, use 1 teaspoon ground cinnamon instead.
Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dessert, Comfort Food
- Method: Slow Cooker / Crockpot
- Cuisine: British, American
