Creamy Crockpot Rice Pudding Recipe: Easy & Delicious Dessert

Crockpot Rice Pudding is the ultimate hands-off dessert that’s creamy, comforting, and ridiculously easy to make. This recipe takes just 10 minutes of prep, and your slow cooker does all the work in about 4 hours. No standing over the stove or constant stirring—it’s a busy cook’s dream come true!

I love how this recipe combines the convenience of a slow cooker with the nostalgic flavors of a classic homemade rice pudding. Whether you’re looking to treat your family on a weeknight or need a last-minute dessert for guests, this sweet, rich dish fits the bill perfectly. Trust me, once you’ve tried making rice pudding this way, you won’t go back to the stovetop method.

Why This Crockpot Rice Pudding Is a Game-Changer

• Hands-off cooking time: With your slow cooker doing the work, you’re free to tackle other tasks or just relax.
• No watching or stirring: Traditional stovetop rice pudding needs constant attention, but this slow cooker version requires just the occasional stir.
• Perfectly creamy results: The low, slow heat of the crockpot develops a velvety texture you can’t rush.
• Simple ingredients: Everything you need is likely already in your pantry and fridge.
• Make-ahead friendly: It tastes just as good reheated the next day, making it perfect for leftovers.

Equipment You’ll Need for This Crockpot Rice Pudding

The star of this recipe is, of course, your crockpot—or any 4-quart slow cooker. Here’s what you need to know to get it right:

• Slow cooker size: A 4-quart slow cooker is ideal. You can also use a round, oval, or casserole-shaped one, but cooking times may vary slightly.
• Grease it well: Use the butter to generously coat the inside of your slow cooker. This prevents sticking and makes cleanup much easier.
• Occasional stirring: Give it a quick stir every 45–60 minutes to prevent clumping and ensure even cooking.

Simple Ingredients for Crockpot Rice Pudding

This recipe sticks to the basics without sacrificing flavor. Here are the key ingredients you’ll need:

• Instant rice: The recipe requires Minute® White Rice (uncooked). Other types of rice won’t work here without adjustments.
• Milk: Use whole milk or 2% milk. Skim milk is too thin and won’t give you that creamy consistency.
• Brown and white sugar: The combination of these two sugars creates a perfectly balanced sweetness.
• Cinnamon and vanilla: These pantry staples add warmth and depth. Fresh cinnamon and quality vanilla make a huge difference!

Crockpot Rice Pudding Recipe Details

• Servings: 8
• Prep time: 10 minutes
• Cook time: 4 hours
• Total time: 4 hours 10 minutes

Crockpot Rice Pudding Ingredients

• 3 Tablespoons butter, divided
• 6 cups whole or 2% milk
• 2 cups Minute® White Rice, uncooked
• ¾ cup sugar
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• ⅓ teaspoon vanilla extract
• 2 Tablespoons brown sugar

How to Make Crockpot Rice Pudding

1. Start by greasing the inside of your 4-quart slow cooker with 3 Tablespoons of butter. Be sure to coat the bottom and sides thoroughly to prevent sticking.
2. Combine 6 cups of milk, 2 cups Minute® White Rice, ¾ cup sugar, ¼ teaspoon salt, ½ teaspoon cinnamon, ⅓ teaspoon vanilla extract, and 2 Tablespoons of brown sugar directly in the crockpot. Stir everything together gently.
3. Dot the top with the remaining butter for extra richness.
4. Cover your slow cooker and set it to low heat. Let it cook for 3-4 hours, stirring occasionally—about every 45 minutes to an hour.
5. Once the rice is tender and creamy, give it a final stir. Serve warm, topped with cinnamon or your favorite mix-ins.

Jake’s Tips for the Best Crockpot Rice Pudding

• Don’t skimp on the butter: Greasing the crockpot properly prevents sticking and makes cleanup easy.
• Use instant rice only: Regular rice won’t soften properly in this recipe.
• Adjust the consistency: If it’s too thick for your taste, stir in a splash of milk before serving.
• Raisins or cranberries: Add about a cup during the last hour of cooking for a fruity twist.
• Make it ahead: This pudding thickens as it cools and tastes just as good the next day—perfect for meal planning!
• Storage tips: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave, adding a splash of milk if needed.

Easy Crockpot Rice Pudding Variations

Switch things up with these simple additions or substitutions:

• Chocolate lovers: Stir in a handful of chocolate chips during the last 15 minutes of cooking.
• Coconut twist: Swap out 1 cup of milk for coconut milk and top with toasted coconut flakes.
• Spiced delight: Add a pinch of nutmeg or cardamom for an extra layer of warmth.
• Nutty crunch: Sprinkle chopped nuts like almonds or pecans on top before serving.

Crockpot Rice Pudding FAQs

Can I use regular rice instead of instant rice?

No, this recipe specifically calls for Minute® White Rice because it cooks quickly. Regular rice requires different liquid ratios and cook times.

How do I keep the rice from sticking to the crockpot?

Greasing your slow cooker generously with butter ensures that the rice won’t stick. Stirring occasionally also helps.

Can I add mix-ins like raisins or dried fruit?

Absolutely! Add about a cup of raisins or dried cranberries during the last hour of cooking for best results.

How do I reheat Crockpot Rice Pudding?

Reheat in the microwave or on the stovetop, adding a splash of milk to loosen it up if needed.

What can I use instead of whole milk?

You can use 2% milk, but avoid skim milk as it won’t give you that creamy texture. For dairy-free, try coconut or almond milk, though the flavor will change slightly.

Ready to give this Crockpot Rice Pudding a try? I promise it’s about to become a dessert your family requests again and again. What’s your favorite dessert shortcut? Let me know in the comments below!