Set It and Forget It Crockpot Rice Pudding

Rice pudding always takes me back to the desserts I grew up with. It’s simple, filling, and made from ingredients that most of us already have in the cupboard.

Using the crockpot means there’s very little effort involved. Once everything is in, you can leave it to do its thing while you get on with the rest of your day.

This is the sort of recipe I make when I want something homemade without spending ages in the kitchen. It’s inexpensive, makes a generous batch, and leftovers never seem to hang around for long in our house.

Equipment

• Slow cooker: A 4 to 6-quart crockpot works well for this recipe.
• Measuring cups and spoons: For accurately measuring the ingredients.
• Wooden spoon or silicone spatula: For stirring during cooking.
• Serving bowls: For serving the rice pudding warm or chilled.

Ingredients

• 6 Cups Whole Milk: Whole milk gives the rice pudding its rich, creamy texture and helps create that classic comforting finish.

• 2 Cups Instant Rice: Using instant rice keeps this recipe simple and helps it cook up perfectly in the slow cooker.

• ¾ Cup White Granulated Sugar: This adds just the right amount of sweetness without overpowering the other flavors.

• 2 Tablespoons Brown Sugar: A little brown sugar brings a subtle caramel-like flavor that works so well in rice pudding.

• 1 Tablespoon Salted Butter: Butter adds extra richness and helps make the finished pudding silky smooth.

• 1 Teaspoon Vanilla Extract: Vanilla gives the pudding a lovely warm flavor that ties everything together.

• 1 Teaspoon Cinnamon: Cinnamon adds a cozy touch and pairs beautifully with the creamy milk and rice.

• ¼ Teaspoon Salt: Just a small amount helps balance the sweetness and brings out all the flavors.

• ½ Cup Raisins (optional add-in/garnish): Raisins add little bursts of sweetness throughout the pudding for anyone who enjoys a traditional rice pudding.

• Extra Cinnamon (optional garnish): A light sprinkle on top adds extra flavor and makes each bowl look even more inviting.

• Cinnamon Sticks (optional garnish): These make a pretty finishing touch if you’re serving rice pudding for guests or a special occasion.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Spray the inside of the crockpot with non-stick spray.

Step 2: Add all of the ingredients into the crockpot and stir it together.

Step 3: Cook on low for 4 hours, stirring occasionally, or until the rice is tender and the pudding is at your preferred thickness.

Step 4: Garnish with pieces of cinnamon stick, a sprinkle of ground cinnamon, and a few raisins, if desired, and enjoy!

What to Serve with Crockpot Rice Pudding

• Fresh berries: Strawberries, raspberries, or blueberries add a pop of freshness that works really well with the creamy pudding.

• Stewed apples: Warm cinnamon apples spooned over the top turn this into an extra cozy dessert.

• A drizzle of caramel sauce: Perfect if you’re serving rice pudding as an indulgent treat after dinner.

• Whipped cream: A dollop on top makes each bowl feel a little more special.

• Chopped nuts: Toasted pecans, walnuts, or almonds add a lovely bit of crunch.

• A cup of tea or coffee: Rice pudding and a hot drink make a great combination for an afternoon treat.

• Extra raisins and cinnamon: Sometimes the simplest toppings are the best, especially if you enjoy a more traditional rice pudding.

• A spoonful of fruit preserves: Raspberry, strawberry, or apricot jam adds a burst of fruity flavor and is a great way to use up an open jar in the fridge.

Storing

If you have any leftovers, let the rice pudding cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days, making it a great make-ahead dessert or snack to enjoy throughout the week.

You’ll notice the pudding thickens as it chills, which is completely normal. If you’d like to serve it warm again, simply reheat it gently in the microwave or on the stovetop with a splash of milk stirred in to loosen it up. Some people even prefer rice pudding cold straight from the fridge, so it’s worth trying both ways to see which you like best.

Variations & Substitutions

• Skip the raisins: Not everyone is a fan, so feel free to leave them out completely or replace them with dried cranberries.

• Add nutmeg: A pinch of nutmeg alongside the cinnamon gives the pudding an even cozier flavor.

• Use different milk: Whole milk gives the creamiest results, but you can use 2% milk if that’s what you have on hand. The finished pudding may be slightly less rich.

• Stir in fresh fruit: Sliced bananas, diced apples, or fresh berries make a delicious topping when serving.

• Add a splash of almond extract: Swap part of the vanilla for almond extract if you’d like a slightly different flavor.

• Make it extra indulgent: Stir in a handful of white chocolate chips or butterscotch chips during the last few minutes of cooking.

• Top with chopped nuts: Pecans, walnuts, or almonds add a nice bit of crunch to contrast with the creamy pudding.

• Use brown sugar only: If you prefer a deeper, caramel-like sweetness, replace the white sugar with additional brown sugar.

FAQs

Can I make rice pudding in a crockpot?

Yes, a crockpot is a great way to make rice pudding. The slow, gentle heat helps create a creamy texture without needing constant attention, making it an easy dessert for busy days.

What type of rice is best for crockpot rice pudding?

This recipe uses instant rice for convenience and reliable results. If you'd like to use another type of rice, you'll need to adjust the cooking time and liquid amounts accordingly.

Why is my rice pudding too thick?

Rice pudding naturally thickens as it cools. If it becomes thicker than you'd like, simply stir in a little extra milk before serving until it reaches your preferred consistency.

Can I make crockpot rice pudding without raisins?

Absolutely. Raisins are completely optional and can be left out if you prefer. You can also replace them with dried cranberries or simply enjoy the pudding as it is.

How long does crockpot rice pudding last in the refrigerator?

Stored in an airtight container, rice pudding will keep well in the refrigerator for up to 4 days. It can be enjoyed cold or gently reheated before serving.

Can I freeze rice pudding?

You can, although the texture may change slightly once thawed. Freeze in individual portions for up to 2 months and thaw overnight in the refrigerator before reheating.

Can I use low-fat milk instead of whole milk?

Yes, but whole milk gives the creamiest results. Lower-fat milk will still work, although the finished pudding may be a little less rich and creamy.

Is crockpot rice pudding served hot or cold?

Either works well. Many people enjoy it warm straight from the slow cooker, while others prefer it chilled from the refrigerator. It's worth trying both to see which you like best.