Crockpot Rice Pudding
Crockpot rice pudding is a creamy, cinnamon-scented dessert made with plain white rice and milk. The slow cooker stirs itself, so there is no scorched pan to scrub and no constant stirring on the stove.
8
servings10
minutes3
hoursRice, milk, sugar and cinnamon cooked slowly into a creamy pudding, finished with eggs and vanilla.
Ingredients
1 cup long-grain white rice, uncooked, not rinsed
4 cups whole milk
1 cup heavy cream
2/3 cup granulated sugar
1/4 tsp salt
1 cinnamon stick
3 large eggs, lightly beaten
1 Tbsp unsalted butter
2 tsp vanilla extract
1/2 cup raisins, optional
Ground cinnamon and nutmeg for topping
Directions
- Grease the inside of a 4-quart slow cooker with butter.
- Add the rice, 3 cups of the milk, the cream, sugar, salt and cinnamon stick.
- Stir until the sugar dissolves.
- Cover and cook on LOW for 2 1/2 to 3 hours, stirring once or twice. The rice should be tender and most of the liquid absorbed.
- Whisk the eggs with the remaining 1 cup of milk in a bowl.
- Whisk a ladle of the hot pudding into the egg mixture to warm it, then pour the mixture back into the pot, stirring.
- Add the raisins and cook on LOW for 20 more minutes, stirring once, until the pudding thickens and the eggs are cooked, reaching 160°F.
- Remove the cinnamon stick. Stir in the butter and vanilla.
- Serve warm with cinnamon and nutmeg, or chill for 3 hours for a firmer pudding.
Notes
- Use medium or long-grain rice. Do not use instant rice. Leftover cooked rice can be used with less cooking, about 1 hour on LOW, with 1 1/2 cups of rice. The pudding thickens in the fridge, so stir in a splash of milk before serving. Store for 4 days covered. Do not freeze, since egg custards turn watery.
Why rice pudding works in a slow cooker
Stovetop rice pudding needs constant stirring so the milk does not scorch or boil over. The crockpot turns it into a gentle, hands-off dessert. The rice cooks slowly in warm milk and cream until the grains are soft and the pudding is thick and creamy.
Eggs stirred in near the end make it custardy, in the old-fashioned way. Cinnamon and vanilla scent the whole house while it cooks, and you finish with a warm, comforting dessert that tastes like something from a grandmother's kitchen. Nobody needs to stand at the stove, and there is no skin forming on top the way there can be on the stove.
Ingredient notes
Long-grain white rice: Use plain long-grain rice. Avoid instant or parboiled rice, which turn to paste, and skip rinsing, since the starch helps thicken the pudding.
Whole milk: This is the backbone of the pudding. Lower-fat milks give a thin result.
Heavy cream: It adds richness and a silky mouthfeel. Half-and-half can replace some of it if you prefer.
Eggs: Beaten eggs make the pudding custardy. Temper them with a little hot pudding before stirring them in so they do not scramble.
Vanilla and cinnamon: A real cinnamon stick in the pot adds a clean spice, and the vanilla goes in at the end so its flavor stays fresh. If you want a thicker pudding, use the full amount of rice. If you like it looser, stir in a little more milk at the end.
Tips for the best rice pudding
Grease the crock: Rice and milk stick to the sides. Spray the crock well or use a liner, and the cleanup will be much easier.
Stir only at the end: Leave the pot alone while the rice cooks. Stirring too much breaks the grains and makes it gluey.
Temper the eggs: The most common mistake is pouring cold eggs straight into the hot pot, which scrambles them. Whisk a cup of the hot pudding into the eggs first, then stir the mixture back into the crock and cook on HIGH for another 20 to 30 minutes. Check the rice near the two-hour mark. Slow cookers vary, and it is easier to add time than to rescue a pudding that has gone gluey.
Swaps and variations
Use coconut milk for a dairy-free version, or swap the sugar for maple syrup. Stir in raisins, dried cranberries or a handful of chopped dried apricots. A little lemon zest brings brightness. Top with toasted almonds for crunch.
Do not use brown rice without changing the time and liquid. It takes much longer and does not give the same creamy result. A little orange zest and a pinch of cardamom give a more fragrant, Middle Eastern style pudding.
What to serve with it
Serve the pudding warm in small bowls with a dusting of cinnamon and nutmeg. It is also good chilled, with fresh berries or a spoonful of jam. A pot of tea is a nice partner for a cozy dessert after a family dinner. Cold rice pudding, topped with a spoonful of fruit jam or fresh berries, makes a good snack the next day.
Storing and reheating
Cool the pudding and keep it in a covered container in the fridge for up to four days. It thickens as it chills, so stir in a splash of milk before serving cold or reheating.
Reheat single servings in the microwave in thirty-second bursts. Rice pudding does not freeze well because the texture turns grainy. Cover the surface with plastic wrap to stop a skin from forming as it cools.
Crockpot Rice Pudding at a glance
- Prep time: 10 minutes
- Cooking time: 3 hours
- Servings: 8 servings
- Ingredients: 11, led by long-grain white rice, whole milk, heavy cream, granulated sugar
Tips for Crockpot Rice Pudding
Use medium or long-grain rice. Do not use instant rice. Leftover cooked rice can be used with less cooking, about 1 hour on LOW, with 1 1/2 cups of rice. The pudding thickens in the fridge, so stir in a splash of milk before serving. Store for 4 days covered. Do not freeze, since egg custards turn watery.
Crockpot Rice Pudding FAQ
How long does Crockpot Rice Pudding take?
Crockpot Rice Pudding takes 3 hours of cooking after 10 minutes of prep.
How many people does Crockpot Rice Pudding serve?
This recipe makes 8 servings.
What do I need to make Crockpot Rice Pudding?
11 ingredients, led by long-grain white rice, whole milk, heavy cream, granulated sugar. Amounts are in the recipe card above.
