Slow Cooker Rice Pudding is a creamy, old fashioned dessert that brings comfort with every spoonful. It's made with simple pantry staples and slowly cooked until perfectly rich and sweet.
This cozy fall treat reminds me of the rice pudding my mom used to bake when the weather turned chilly, only now it's even easier thanks to the slow cooker. If you've tried my Old-Fashioned Baked Rice Pudding, you'll love how this version gives you that same ostalgic flavor with less effort.
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Why You'll Love This Recipe
Easy prep: just stir everything together in the slow cooker and let it work its magic.
Creamy comfort: cooking low and slow gives this pudding that classic creamy texture of an old fashioned rice pudding.
Perfect for fall: warm spices and slow cooking make it an easy slow cooker dessert for cozy weekends or holiday gatherings.
Key Ingredients for Creamy Rice Pudding
See the recipe card below for a full list of ingredients and instructions.
- Whole milk: gives the pudding its creamy, rich texture.
- Instant rice: cooks perfectly in the slow cooker without turning mushy.
- White and brown sugar: adds sweetness with a hint of caramel depth.
- Cinnamon and vanilla: the classic flavor combination that makes this dessert warm and comforting.
- Butter: adds richness and helps the pudding thicken slightly as it cooks.
- Raisins (optional): for a traditional old fashioned rice pudding touch.
Ingredient Substitutions
- Evaporated milk: swap half the milk for evaporate milk for a richer texture.
- Jasmine rice: use insted of instant rice if you prefer more bite (increase cook time slightly).
- Nutmeg: replace cinnamon with nutmeg or use both for extra warmth.
Variations on Slow Cooker Rice Pudding
- Coconut Rice Pudding: replace 2 cups of milk with coconut milk for a tropical twist.
- Maple Raisin Pudding: stir in maple syrup and raisins for extra fall flavor.
- Pumpkin Spice Rice Pudding: add a few tablespoons of pumpkin puree and pumpkin pie spice for a seasonal spin.
Tips for the Best Slow Cooker Rice Pudding
- Stir occasionally: this helps the rice cook evenly and prevents sticking.
- Adjust consistency: if the pudding thickens too much, add a splash of warm milk before serving.
- Use the right slow cooker size: a 6-quart crockpot works best for even cooking.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 4 days.
More Fall Comfort Recipes You'll Love
If you love cozy fall desserts, try my Homemade Apple Crisp, Pumpkin Chocolate Chip Bars, Mini Ritz Crumb Topped Cheesecakes, Crockpot Chocolate Cobbler, and Sourdough Doughnuts with Vanilla Glaze.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Slow Cooker Rice Pudding
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Ingredients
- 6 Cups whole milk
- 2 cups instant rice
- ¾ cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon salted butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup raisins optional add-in/garnish
- extra cinnamon optional garnish
- cinnamon sticks optional garnish
Instructions
- Spray the inside of the crockpot with non-stick spray.
- Add all of the ingredients into the crockpot and stir it together.
- Cook on low for 4 hours, stirring occasionally, or until the rice is tender and the pudding is at your preferred thickness.
- Garnish with pieces of cinnamon stick, a sprinkle of ground cinnamon, and a few raisins, if desired.
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