Crock Pot Rice Pudding

Why You’ll Love This Recipe

I love this recipe because it is incredibly easy to prepare. I simply combine the ingredients in the slow cooker and let it gently cook until thick and creamy.

I also enjoy the comforting flavor of cinnamon, vanilla, and brown sugar mixed with tender rice. The slow cooking process allows all the flavors to blend together beautifully.

Another reason I keep coming back to this recipe is its versatility. I can serve it warm on a chilly evening or chilled for a refreshing dessert later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/4 cup butter

6 cups milk (whole milk is best, but at least 2% milk is recommended)

2 bags Success Rice – Boil in Bags

1 cup sugar

Pinch of salt

1 teaspoon cinnamon

1 teaspoon vanilla

1/3 cup brown sugar

Directions

I place the butter in the bottom of a 4-quart slow cooker or Crock-Pot and allow it to melt completely.

Once the butter has melted, I add the uncooked rice and stir it well so every grain is coated with butter.

I pour in the milk and add the sugar, salt, cinnamon, vanilla, and brown sugar. Then I stir everything together until well combined.

I cover the slow cooker with the lid and cook on low for 3 to 4 hours, stirring occasionally throughout the cooking process.

When the rice is tender and the pudding has thickened to a creamy consistency, I know it is ready.

I turn off the slow cooker and let the pudding cool for about 15 minutes.

I spoon the rice pudding into small serving dishes or ramekins, sprinkle a little extra cinnamon on top, and serve.

Servings and timing

Servings: 6

Prep time: 10 minutes

Cook time: 3 to 4 hours

Cooling time: 15 minutes

Total time: Approximately 4 hours 25 minutes

Variations

I sometimes stir in raisins during the last 30 minutes of cooking for a classic rice pudding flavor.

When I want a richer dessert, I replace a portion of the milk with heavy cream.

I like adding a pinch of nutmeg or cardamom along with the cinnamon for extra warmth and depth.

For a fruity twist, I top each serving with fresh berries, diced apples, or sliced bananas.

I occasionally sprinkle toasted almonds or pecans on top for added crunch.

storage/reheating

I store leftover rice pudding in an airtight container in the refrigerator for up to 4 days.

As the pudding chills, it naturally thickens. If I prefer a looser consistency, I stir in a splash of milk before serving.

To reheat, I warm individual portions in the microwave in 30-second intervals, stirring between each interval until heated through.

I can also reheat it gently on the stovetop over low heat while stirring and adding a little milk if needed.

FAQs

Can I use regular rice instead of boil-in-bag rice?

Yes, I can use regular long-grain white rice, but I may need to adjust the cooking time and liquid ratio slightly for the best results.

Why is whole milk recommended?

I find that whole milk creates a richer and creamier pudding. Lower-fat milk can result in a thinner texture.

Can I make this rice pudding ahead of time?

Yes, I often make it a day ahead and refrigerate it. The flavors develop nicely as it chills.

How do I know when the rice pudding is done?

I look for tender rice and a thick, creamy consistency. The pudding will continue to thicken slightly as it cools.

Can I serve rice pudding cold?

Absolutely. I enjoy it both warm and chilled, depending on the occasion and my preference.

Conclusion

Crock Pot Rice Pudding is one of my favorite comfort desserts because it is simple, creamy, and packed with warm cinnamon flavor. I love how the slow cooker turns everyday ingredients into a satisfying treat that can be enjoyed warm from the pot or chilled from the refrigerator. Whether I serve it for dessert or a sweet snack, this recipe always delivers comforting homemade goodness.

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