This is a classic, comforting dessert. This Crock Pot Rice Pudding recipe makes it easy to enjoy creamy, gently spiced rice pudding with minimal hands-on time. Serve warm or chilled, and finish with extra cinnamon, chopped fruit, or a drizzle of caramel for added indulgence.
Crockpot Rice Pudding
Prep Time:
5
5
Cook Time:
6
6
Total Time:
6 5
6 5
Ingredients
- 2 cups milk (whole milk recommended for creaminess)
- 1/3 cup rice (short or medium grain works best)
- 1/4 cup sugar (adjust to taste)
- 1 egg (lightly beaten)
- 1 teaspoon butter
- 1 teaspoon vanilla
- 1/8 teaspoon cinnamon
- pinch salt
- pinch nutmeg
Instructions
-
Lightly grease the inside of the crock pot with butter or nonstick spray to prevent sticking. In a mixing bowl, dissolve the sugar into the milk, stirring until well combined. Add the rice, beaten egg, butter, vanilla, cinnamon, salt, and nutmeg. Stir everything together until evenly distributed.
-
Pour the mixture into the prepared crock pot. Cover and cook on high for about 6 hours. During cooking, stir the pudding once or twice if convenient—this helps keep the texture even. The rice should become tender and the mixture should thicken into a creamy pudding.
-
When the cooking time is complete, taste and adjust sweetness or spices if needed. If you prefer a thicker pudding, leave the crock pot uncovered for 10–15 minutes to allow some liquid to evaporate. For a silkier texture, whisk in a splash of warm milk or a small knob of butter just before serving.
-
Serve warm straight from the crock pot, or transfer to a bowl and chill in the refrigerator for a few hours to enjoy cold. Garnish with a sprinkle of cinnamon, a dusting of nutmeg, fresh fruit, toasted nuts, or a little caramel sauce if desired.
Servings: 0
Author: Amanda
Tips and Variations
- For extra creaminess, substitute half the milk with evaporated milk or add a splash of heavy cream at the end of cooking.
- Stir in a handful of raisins, dried cranberries, or chopped apples during the last hour of cooking for added texture and flavor.
- To make this recipe dairy-free, use an unsweetened plant-based milk such as coconut or almond milk; note that coconut milk will give a richer flavor.
- If you prefer a custard-like pudding, temper the beaten egg by whisking a small amount of hot milk into it before adding it to the crock pot to avoid scrambling.
- Leftovers keep well refrigerated for 3–4 days. Reheat gently on the stove or in the microwave, stirring to restore creaminess.
This simple crock pot rice pudding is a low-effort dessert that yields comforting results. With only a few pantry ingredients and a little hands-off time, it’s an ideal treat for busy days, potlucks, or cozy family dinners. Adjust spices and sweetness to suit your taste, and enjoy a timeless dessert that’s easy to make and even easier to savor.