Name: Crock Pot Rice Pudding
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 6
Ingredients: 4 cups cooked white rice (1 cup uncooked); 3 cups whole milk; 1 (14.5 oz) can sweetened condensed milk; 2 large eggs, beaten; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/2 teaspoon vanilla extract (optional); 1/4 cup raisins (optional); Ground cinnamon (for garnish)

Crock Pot Rice Pudding

Crock pot rice pudding is a delightful and comforting dessert that practically makes itself. This recipe is perfect for busy weeknights or lazy weekends when you want a sweet treat without the hassle. The slow cooker allows all the ingredients to gently simmer and meld together, resulting in a creamy, heartwarming rice pudding bursting with flavor.

Unlike traditional stovetop methods that require constant monitoring and stirring, the crock pot takes care of all the work. Simply combine the rice, milk, eggs, and spices, and let the slow cooker work its magic. In a few hours, you’ll be rewarded with a pot of decadent rice pudding, perfect for serving warm with a sprinkle of cinnamon or chilling for a refreshing cold dessert.

This recipe is easily customizable to your preferences, so feel free to add your favorite mix-ins like raisins, nuts, or chopped dried fruit. So ditch the complicated stovetop methods and embrace the ease and deliciousness of crock pot rice pudding!

Questions I often get asked about this recipe:

Can I use a different type of rice?
Yes, you can! While long-grain white rice is common, you can experiment with short-grain rice for a stickier texture or jasmine rice for a fragrant twist. However, quick-cooking rice is not recommended as it can become mushy.

Do I need to pre-cook the rice?
No, you don’t necessarily need to pre-cook the rice. The recipe includes instructions for cooking the rice directly in the crock pot with the other ingredients.

Can I use brown rice?
Brown rice can be used, but it will take longer to cook and may have a slightly chewier texture. You might need to adjust the cooking time by an additional hour or so.

Can I use a dairy alternative?
Yes, you can substitute the whole milk with non-dairy milk alternatives like almond milk, coconut milk, or oat milk. The flavor will vary slightly, but it can still be delicious.

Can I serve this cold?
Absolutely! Rice pudding is delicious warm or cold. Simply refrigerate it for a few hours before serving.

How long will the leftovers last?
The rice pudding can be stored in an airtight container in the refrigerator for up to 3 days.

What you need to make Crock Pot Rice Pudding:

4 cups cooked white rice (1 cup uncooked)

3 cups whole milk

1 (14.5 oz) can sweetened condensed milk

2 large eggs, beaten

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 teaspoon vanilla extract (optional)

1/4 cup raisins (optional)

Ground cinnamon, chocolate or berries (for garnish)

How to make Crock Pot Rice Pudding:

Cook the rice (optional):
If you don’t have pre-cooked rice, rinse 1 cup of white rice in a strainer. In a separate pot, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the rice is cooked and fluffy. Let the cooked rice cool slightly before using.

Combine ingredients in crock pot:
In your crock pot, whisk together the cooked rice (or uncooked rice and water), whole milk, sweetened condensed milk, beaten eggs, ground cinnamon, nutmeg, and salt.

Add optional ingredients:
If using, stir in the vanilla extract and raisins.

Cook on low:
Cook the rice pudding on LOW for 4-6 hours, or until the rice is softened and the pudding has thickened. Stir occasionally to prevent scorching.

Serve and garnish: Once cooked, spoon the rice pudding into bowls and garnish with a sprinkle of ground cinnamon, crackers or berries.

Tips:

For a richer pudding, you can use heavy cream instead of whole milk.

If your rice pudding seems too thick after cooking, you can add a splash of additional milk to thin it out.

You can experiment with different spices, such as ginger or cardamom, to add a unique flavor profile.

To make this recipe ahead of time, cook the rice pudding in the crock pot on LOW for up to 8 hours. Let it cool completely, then store it in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Enjoy this delicious and easy crock pot rice pudding!

Latest Reviews:

Beatrice: “I was a bit skeptical about a crock pot dessert, but this recipe surprised me! The rice pudding came out perfectly cooked through – no mushy bits! I used brown rice for a bit more texture, and it worked beautifully. This will definitely be a new addition to my weeknight dessert rotation.”

Carlos: “Lifesaver for a college kid like me! Needed a cheap and easy dessert to impress my date, and this crock pot rice pudding did the trick. Added some chopped walnuts for a little extra something, and it looked fancy without any extra effort. Definitely will be making this again (and maybe sneaking some for myself next time).”

Emily: “Busy mom here, and this recipe is a godsend! Threw everything in the crock pot before work, and by dinner time, we had a delicious and comforting dessert ready to go. The kids gobbled it up, and even my picky eater went back for seconds. Huge win!”

Printable Recipe:

Yield: 6 servings