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Home » Recipe Index » Dessert: Misc. » Crockpot Rice Pudding

Crockpot Rice Pudding

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Crockpot Rice Pudding is rich and creamy and ridiculously easy. Just toss all the ingredients into your slow cooker and it does all the work!

bowl of crock pot rice pudding with a cinnamon stickCrockpot Rice Pudding

Creamy homemade rice pudding has been a favorite at my house since my boys were little. Some of us like it with cinnamon sugar sprinkled on top, some of us like it with a spoonful of jam. It’s a comforting dessert, but sometimes I add less sugar and we have it for breakfast.

The one thing I don’t love about making rice pudding is that you have to stand at the stove and stir it until it thickens. It’s not hard, it’s just time consuming. Well not anymore! With this recipe, you just stir everything together in your slow cooker and walk away.

bowls of cinnamon rice pudding made in the crock pot

How to make rice pudding in the slow cooker:

Ingredients:

  • long grain rice
  • evaporated milk
  • milk (I prefer whole milk, but 2% is fine.)
  • granulated sugar
  • butter (I used salted butter.)
  • vanilla extract
  • ground cinnamon
  • salt

It really doesn’t get easier than this. Just dump raw rice, evaporated milk, milk, sugar, butter, vanilla, cinnamon, and salt into the slow cooker. Stir everything together, and turn on your slow cooker.

I’m usually in a hurry, so I always use the high setting. In my crock pot it takes just over 2 1/2 hours. You want to make sure you don’t overcook it, or it loses its creaminess and gets too thick.

crock pot rice pudding recipe collage

One thing that’s different about this recipe than my traditional rice pudding is that it doesn’t contain eggs as a thickener. That makes this recipe perfect for people with an egg allergy.

Tips for making crockpot rice pudding:

  1. -All crock pots cook differently, so the first time you make this I recommend stirring it occasionally to see how it’s doing. If it is drying out, add more evaporated milk.
  2. -You can substitute cream for the evaporated milk if you want. 
  3. -Don’t replace the evaporated milk with regular milk, it tends to curdle.
  4. Starch in the rice is what thickens the pudding, so don’t rinse your rice before you add it. 
  5. Feel free to adjust the spices to your taste. You can add more or less cinnamon, or even add some nutmeg.
  6. If you want, you can add raisins or Craisins. Either stir them in at the beginning so they plump up, or add them during the last 20 minutes so they are just heated through.

crock pot rice pudding recipe collage

Here are a few more dessert recipes to check out:

Crockpot Rice Pudding Recipe

Yield: 6 servings

Slow Cooker Rice Pudding

Slow Cooker Rice Pudding

Cinnamon rice pudding made in the slow cooker. So easy!

Prep Time 5 minutes
Cook Time 2 hours 45 minutes
Total Time 2 hours 50 minutes

Ingredients

  • 3/4 cup raw rice (I used long grain)
  • 1 cup evaporated milk
  • 2 cups whole milk (or 2%)
  • 3/4 cup granulated sugar
  • 2 Tbsp melted butter
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt

Instructions

  1. Spray inside of slow cooker with non-stick spray. (I used a 6 quart slow cooker.)
  2. Add all ingredients to the slow cooker. Whisk together to blend in the cinnamon.
  3. Cook on HIGH for 2-3 hours, or on LOW for 4-5. I cooked mine on HIGH for 2 hours and 45 minutes.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 329Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 207mgCarbohydrates: 53gFiber: 0gSugar: 33gProtein: 7g

Did you make this recipe?

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© Kara
Cuisine: American / Category: Crock Pot

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Reader Interactions

Comments

    • Kara Cook

      I’ve never added the raisins, but I imagine that they could give off some of their color as the rice pudding cooks. As long as it tastes good, it should be fine! 🙂

      Reply

  3. F. W.

    This recipe is awesome! I made this tonight and it turned out delicious. I didn’t have any evaporated milk, so I used 3 cups of whole milk. Also, I used short grain rice.
    Took 2 hrs & 15 min to cook. I stirred it three times during the process.
    When I turned the slow cooker off, I mixed in another 3/4 cup of cold whole milk and let it rest, which added the perfect amount of moisture and gooiness.
    Thank you for this recipe!

    Reply

  4. Julie Stover

    I had this as a child, I’m 62 this year. I loved how this turned out! I stirred it a couple of times while it cooked. It tastes just as I remembered! Creamy and sweet 😋

    Reply

    • Kara Cook

      I love that you were able to use one of my recipes to recreate a childhood memory! That makes me so happy. 🙂

      Reply

  5. Leslie

    Do you have to add butter? And if so, does it give a buttery flavor? I’ve used butter in another recipe and wasn’t a fan of the butter flavor it had. But I am excited to try your recipe 😋

    Reply

    • Kara Cook

      I think it would be just fine if you left out the butter. I don’t think it adds much butter flavor, especially with the cinnamon. But it does make it more creamy.

      Reply

  6. Jeanette

    I’m 55 years old and this is a childhood favorite my mother made for me. She used the old-fashioned method, but I can’t wait to treat myself using the crockpot. The best comfort food!

    Reply

  8. Tamy

    My hubby has been begging me to make rice pudding!! When I saw your easy peasy recipe I have it cooking right now. Thank you for the inspiration!

    Reply

  9. Sue Leonhardt

    Made it and doubled it like the comment above and cooked in my crockpot for 3.5 hrs on high. Added a touch more cinnamon and used 2 cans of evaporated milk and 8 cups of 2 percent milk. Worked well. Now in the fridge to get cold. Thank you so much for this great easy recipe. My husband now gets Flan and Rice pudding his favourites.

    Reply

    • Kara Cook

      Thanks for sharing your changes! It’s always good to have your husband’s favorite treats on hand, isn’t it? 🙂

      Reply

  10. Fiona

    I always add evaporated milk after it’s been cooked. I use 2% milk and never have an issue with it. I usually add sultanas.

    Reply

  11. Sharon

    My question is u have mentioned that u don’t like to use milk?? Yet ur recipe calls for evaporated milk plus 2 cups of milk? Also is it whole or 2% milk if it’s used in the recipe. Thank u I love the idea of using the crockpot, and my family loves rice pudding!

    Reply

    • Kara Cook

      I don’t like using lowfat milk alone in the crockpot, I always have trouble with it curdling. But evaporated milk is thicker, so it made this recipe work. Whole milk works the best, buy you can also use 2%. And of course if you want it extra creamy, you can use cream. 🙂

      Reply

  15. Sharon

    As a healthier option I will be using brown rice instead of white. Also, could you possibly use almond milk as a substitute for evaporated milk?

    Reply

    • Kara Cook

      I think the cream would work. The 1/2 and 1/2 might also work. I just know I haven’t had luck using regular milk in the crock pot, it curdles.

      Reply

  18. Jennette

    I love the recipe! Very easy! I doubled the recipe and cooked for about 3.5 hours on high and once it was done it was thick so I just added the rest of the evaporated milk. So there was 24oz total in evaporated milk! But wouldn’t add it all in the beginning! Yummy I can’t wait to enjoy it with my family !

    Reply

  21. Emily

    This didn’t work for me at all. Followed every step. Cooked it for hours on high and the rice was still hard. Made the house smell nice at least. Such a bummer.

    Reply

    • Kara Cook

      Sorry it didn’t turn out. It could be that your slow cooker cooks hotter than mine. If the rice is still hard and the liquid is gone, you could add more milk and cook it a little longer.

      Reply

  22. Jeannine

    Hello, I am making rice pudding for the first time. Don’t have the time to stand at the stove and stir. Thanks for the easy fix. One question, how many servings does this yield? Thanks again and Merry Christmas!!!

    Reply

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