Creamy Slow Cooker Rice Pudding Recipe

Slow Cooker Rice Pudding is a classic, comforting dessert made simple. Let your crockpot do the work, then enjoy a warm, cinnamon-scented bowl of creamy rice pudding.

If you’re craving an easy, cozy dessert, try this Slow Cooker Rice Pudding recipe. It’s nearly hands-off: combine the ingredients, let the slow cooker work for a few hours, and serve. This method is perfect for busy days when you want a warm treat with minimal effort.

Recipe features

• Almost no-effort dessert with about 5 minutes of active prep.
• Uses common pantry ingredients you likely already have.
• Creamy, comforting, and warmly spiced with cinnamon.
• Easy to customize with toppings such as the brown sugar butter in the recipe, fresh fruit, or chocolate chips.

Ingredients

Milk – Use the milk you enjoy for a rich pudding. Whole milk yields the creamiest results, but 1% or 2% also work. For a dairy-free version, use oat, soy, or another plant milk.

Sweeteners – This recipe combines maple syrup, brown sugar, and vanilla for sweetness. You can substitute coconut sugar or use extra maple syrup in place of brown sugar if preferred.

Cinnamon – Cinnamon provides the warm flavor that defines this pudding. A pinch of nutmeg is a nice optional addition.

Rice – Long-grain white rice is recommended because it cooks evenly and keeps a pleasant texture. Jasmine, basmati, or arborio can also be used, but cooking times and final texture may differ.

Instructions

Step 1: Combine the ingredients. Spray the slow cooker with nonstick spray. Add all ingredients except the butter, stir to combine, then place the butter on top.

Step 2: Cook. Cover and cook on high until the rice is tender, about 2 1/2 to 3 1/2 hours. Check at 2 1/2 hours and continue cooking in 15-minute increments if needed.

Step 3: Add toppings and serve. Portion the pudding into bowls and top with the optional cinnamon brown sugar butter or other favorite toppings. Serve warm or chilled.

Tips and FAQs

• Stir occasionally. Stir the pudding every hour or so while it cooks to prevent the rice from sticking together and to encourage even cooking.
• Rest before serving. Let the pudding sit for at least 15 minutes after cooking. Chill it for a few hours if you prefer a cool, firmer texture.
• Adjust consistency. If the pudding becomes too thick, stir in a splash of milk or cream until you reach the desired consistency.

Variations

• Vegan option – Swap in non-dairy milk and vegan butter for a dairy-free pudding.
• Fruit mix-ins – Stir in diced apples or pears, or add dried fruits like raisins, cranberries, apricots, or figs. Orange zest and a splash of juice brighten the flavor.
• Chocolate version – Add chopped dark chocolate or a teaspoon of cocoa powder for a chocolate twist.
• Add crunch – Mix in chopped almonds, pecans, walnuts, pepitas, or sunflower seeds. Toasted coconut flakes also make a delicious topping.

Topping ideas for rice pudding

Toppings elevate each bowl — the cinnamon brown sugar butter from the recipe adds a little crunch and sweetness, but other great options include:

• Strawberries, blueberries, or raspberries
• Sliced bananas
• Cinnamon raisin granola
• Chocolate chips
• Diced apples
• Candied or chopped nuts
• Crushed graham crackers or ginger cookies
• Crunchy apple chips

What is old-fashioned rice pudding?

Old-fashioned rice pudding is a simple, soothing dessert made by simmering rice with milk, sugar, vanilla, and warming spices until it becomes a gently sweet, creamy pudding. It shares similarities with arroz con leche, but recipes and ingredients vary by region.

How long does it take to make rice pudding in the slow cooker?

Cook on high for about 2 1/2 to 3 1/2 hours. Start checking for tenderness at 2 1/2 hours and continue in 15-minute increments until the rice is cooked through but not mushy.

Can I use less sugar?

Yes. If you prefer a less sweet pudding, reduce the brown sugar to 2 tablespoons or use more maple syrup or coconut sugar as an alternative sweetener.

Does brown rice work?

Brown rice can be used but will require a longer cook time — add about 30 minutes to an hour extra and check for tenderness.

Storage

Make ahead: Prepare the pudding up to 3 days in advance. Keep it covered in the refrigerator and reheat gently before serving or enjoy it cold.

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze leftover pudding for up to 2 months. Thaw overnight in the refrigerator before reheating or serving chilled.

More creamy dessert recipes

• Coconut Chia Pudding
• Mango Mousse
• Banana Pudding Pie

If you made this recipe, please leave a comment and star rating below. Thanks!