rice pudding crock pot recipe

The Best rice pudding crock pot recipe

I started making rice pudding in my slow cooker because I wanted a dessert I could set up in the morning and forget about until after dinner. It turns out to be one of the easiest things I make. You stir the rice, milk, sugar, and cinnamon together, turn the slow cooker on low, and it handles the rest. No standing at the stove stirring a pot for forty minutes, and no worrying about scorching the bottom while I help with homework.

My kids ask for this before I even finish getting the ingredients into the pot. They like it warm with extra cinnamon on top, and my husband eats his cold from the fridge the next morning. The raisins are optional in our house because one of my kids picks them out anyway, so I usually set them on the side and let everyone add what they want. It works just as well for a holiday dinner as it does on a plain Tuesday, and that is the main reason it stays in our rotation.

The ingredient list is short and I know exactly what is going into it, which matters to me more than it used to. Milk brings calcium and protein, the rice makes it filling, and the cinnamon lets me use a little less sugar without anyone noticing. It is a good dessert for people who want something sweet without a heavy cake or a bowl of ice cream, and the leftovers make a decent breakfast too. Mine rarely make it that far.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Creamy Crock Pot Rice Pudding Works

This rice pudding is the one dessert I keep coming back to because the slow cooker does the work while I get on with everything else. It feeds a crowd, holds up on a buffet table, and tastes just as good warm from the pot as it does chilled the next day. Whether it is a holiday dinner, a potluck, or a Sunday with the grandkids, I know everyone will clean their bowl.

❓ Frequently Asked Questions About Creamy Crock Pot Rice Pudding

1. How long does rice pudding take to cook in a slow cooker?

Most slow cooker rice pudding recipes need roughly two to four hours on low, depending on the size of your cooker and the rice you use. Start checking at the two-hour mark. The pudding is ready when the rice is fully tender and the liquid has thickened around it, keeping in mind that it firms up further as it cools.

2. What kind of rice works best for crock pot rice pudding?

Long-grain white rice is the most forgiving choice and gives you distinct, tender grains. Arborio or another short-grain rice produces a creamier, more classic texture, but it can turn sticky if it sits too long on the warm setting. Avoid instant or quick-cooking rice, which breaks down into mush during the long cook time. Brown rice works too, though it needs extra liquid and a longer cook.

3. Why did my rice pudding turn out runny or too thick?

Runny pudding usually means the rice was undercooked or the cooker was opened repeatedly, which drops the temperature and slows the thickening. Too-thick pudding often comes from overcooking or from using too little liquid for the amount of rice. If it looks loose at the end of the cook time, leave the lid off for 15 to 20 minutes on low, stirring once or twice. If it sets up too firm, stir in a splash of milk while it is still warm.

4. Can I double the recipe in my slow cooker?

You can scale up, but do not fill the insert more than about halfway to two-thirds full, because the mixture bubbles and swells as it cooks. A double batch also needs a longer cook time, so add 30 to 60 minutes and check the texture before you stop cooking. Keep the lid on as much as possible to hold the heat steady.

5. How should I store leftover rice pudding?

Cool the pudding to room temperature within about two hours, then transfer it to a covered container and refrigerate. It keeps for three to four days. Reheat single portions gently on the stove or in the microwave with a small splash of milk, since the rice absorbs liquid in the fridge and the pudding thickens considerably.