Slow Cooker Rice Pudding

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Slow Cooker Rice Pudding is creamy, satisfying, and full of old-fashioned comfort. It’s super easy to make with just a few ingredients and can be cooked with or without raisins. A sprinkle of cinnamon on top makes it even more irresistible!

Slow cooker rice pudding might just be the most underrated dessert out there. While everyone’s fussing over complicated cakes and finicky custards, you can have a crowd-pleasing dessert bubbling away with practically zero effort.

The slow, gentle heat transforms humble rice into something luxuriously creamy, with no constant stirring, no scorched pots, and no stress. Once you make rice pudding this way, you’ll never go back to the stovetop method.

It’s the ultimate crowd-pleaser, equally at home at a family dinner, a potluck, or served in bowls on the couch during movie night.

Why I love this recipe

• It’s incredibly hands-off. I can set it up in the morning and have dessert ready by afternoon without standing over the stove
• The ingredient list is short and sweet. Everything I need is usually already in my pantry
• It’s endlessly customizable. I can adjust the thickness to exactly how I like it by changing the amount of liquid and add or skip the raisins based on my mood
• It’s budget-friendly comfort food. I can feed a crowd without breaking the bank

More pudding recipes to try? Check out my Coconut Pudding or Banana Pudding.

Ingredients

• whole milk
• instant white rice
• white granulated sugar
• brown sugar
• salted butter
• vanilla extract
• cinnamon
• salt
• Optional: raisins, extra cinnamon, and cinnamon sticks

Step by step

1. Lightly coat the inside of your slow cooker with non-stick cooking spray.
2. Combine all the ingredients in the slow cooker and give them a good stir.
3. Cover and cook on low for about 4 hours, stirring every now and then, until the rice is soft and the pudding is as thick as you like.
4. Before serving, top with cinnamon sticks, a dusting of ground cinnamon, and a few raisins if you’d like. Enjoy!

Variations

Try using coconut milk instead of whole milk for a tropical flavor. Add a pinch of nutmeg for more warmth, or swap vanilla for almond extract for a different twist. You can even mix in dried cranberries, chopped dates, or a handful of shredded coconut for extra texture and flavor.

Serving suggestion

I love serving this crockpot pudding warm with a sprinkle of cinnamon on top and a few raisins. It also tastes amazing chilled and topped with whipped cream or a drizzle of caramel sauce. You can serve it in small dessert cups for gatherings or as a comforting weeknight treat after dinner.

Storage

Store leftover rice pudding in an airtight container in the refrigerator for up to four days. The texture is best when fresh, so I recommend enjoying it soon after cooking. Simply reheat gently in the microwave or enjoy it cold straight from the fridge.

Avoid freezing as it can change the texture of the rice.

If you try this recipe please comment and give it a 5-star rating below, I love hearing from you!