Easy Slow Cooker Rice Pudding Recipe. This isn’t your grandma’s fussy, stovetop-stirring-for-hours kind of deal. This is the dump-it-in-the-crockpot-and-forget-about-it-until-dessert-time kind of rice pudding. It’s creamy, dreamy, and tastes like a warm hug on a chilly evening. Seriously, this is my go-to when I need comfort food, stat!

Oh, man, my family goes absolutely bananas for this stuff. My husband, bless his heart, has a sweet tooth the size of Texas, and this rice pudding is his weakness. I remember one time, I made a double batch for a potluck, and he “taste-tested” so much of it before we even left the house that we almost didn’t have enough to share! I swear, the man could live on rice pudding alone. Now, it’s a staple in our house, especially during the colder months. Makes the whole house smell amazing!

Why You’ll Love This Easy Slow Cooker Rice Pudding Recipe

It’s stupid simple. Like, even I can’t mess it up (and that’s saying something).
The slow cooker does all the work. Seriously, go take a nap or binge-watch your favorite show.
It tastes like pure comfort food. Seriously, one bite and all your troubles melt away.
It’s customizable! Throw in your favorite spices, fruits, whatever your heart desires!
Leftovers (if there are any) are amazing cold, straight from the fridge. Don’t judge me.

How to Make It

Alright, so here’s the deal. First, you’re gonna grab your trusty slow cooker. I have this old one my grandma gave me, it’s probably older than I am, but it works like a charm. You just toss in your rice, milk (whole milk is where it’s at, people, don’t skimp!), sugar, spices, a pinch of salt (don’t forget the salt!), and a knob of butter. Stir it all up like you mean it.

Now, here’s where the magic happens – you just set it and forget it! I usually go for low heat for, like, 3-4 hours. But honestly, I’ve totally left it on longer when I get distracted (which is, like, always). Just keep an eye on it towards the end so it doesn’t get too dry. Give it a good stir every now and then if you’re feeling ambitious.

Once it’s thick and creamy, take the lid off for the last little bit to let it thicken up even more. Taste it, add more sugar if you’re feeling extra sweet, and then BAM! You got yourself some amazing rice pudding. Serve it warm, maybe with a sprinkle of cinnamon or some berries. Or, you know, just eat it straight from the slow cooker with a spoon. I won’t judge.

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Ingredient Notes

Rice: Use long grain rice. Brown rice can work, but takes forever, and who has that kind of time? Short grain rice turns to mush. Trust me, I’ve tried it.
Milk: Whole milk is the key to creamy goodness. Don’t even think about skim milk unless you want sad, watery pudding.
Sugar: I usually go for brown sugar because it adds a nice molasses-y flavor, but white sugar works too. Sometimes I even throw in a little maple syrup if I’m feeling fancy.
Cinnamon: Don’t skip this! It’s what gives it that cozy, warm flavor. I sometimes add a pinch of nutmeg too.
Butter: Just a little pat of butter adds richness. Don’t go overboard, or it’ll be greasy.
Salt: Seriously, don’t forget the salt! It balances out the sweetness and makes all the flavors pop.

Recipe Steps:

Combine rice, milk, sugar, cinnamon, salt, and butter in a slow cooker.
Stir ingredients thoroughly to ensure even distribution.
Cook on low for 3-4 hours, stirring occasionally.
Remove lid during the last 30 minutes to allow thickening.
Taste, adjust sweetness if needed, and serve warm.

What to Serve It With

Okay, so this rice pudding is pretty amazing on its own, but if you wanna get fancy, here are some ideas:

Sprinkle with cinnamon or nutmeg.
Top with fresh berries.
Drizzle with maple syrup or honey.
Add a dollop of whipped cream (because why not?).
Serve with a side of roasted apples.

Tips & Mistakes

Don’t overcook it! It’ll get dry and clumpy.
Stir it every now and then to prevent sticking.
If it’s too thick, add a little more milk.
If it’s too thin, let it cook a little longer with the lid off.
Don’t freak out if you forget to stir it. It’ll still be yummy! Probably.

Storage Tips

Alright, so if you actually have any leftovers (which is a big IF in my house), just pop it in an airtight container and stick it in the fridge. It’ll keep for, like, 3-4 days. Honestly, though, it never lasts that long. Cold rice pudding straight from the fridge is my guilty pleasure. I’ve totally eaten it for breakfast more times than I care to admit. Don’t judge me!

Variations and Substitutions

Okay, so here’s where you can get creative. I’ve made this rice pudding a million different ways, depending on what I have in the fridge.

Spices: Try adding cardamom, ginger, or even a pinch of cloves.
Fruit: Throw in some raisins, dried cranberries, or chopped apples.
Sweeteners: Use honey, maple syrup, or even a little agave instead of sugar.
Milk: I’ve used almond milk in a pinch, and it’s actually pretty good! Just don’t expect it to be as creamy as with whole milk.
No milk at all: I’ve once skipped the milk all together (don’t ask me why!) and used heavy cream instead. It was so rich it was almost sinful. I don’t recommend it for every day, but…you know…treat yourself.

Frequently Asked Questions

I can’t have gluten… will this still work?

Girl, YES. Rice pudding is naturally gluten-free! Just double-check your add-ins if you’re super sensitive.

Can I use instant rice?

Uh…I wouldn’t. It’ll probably turn into a gluey mess. Just stick with regular rice, it’s worth the wait!

My rice pudding is too thick! Help!

Easy fix! Just stir in a little more milk until it reaches your desired consistency.

Can I double the recipe?

Totally! Just make sure your slow cooker is big enough. You might need to add a little extra cooking time, too.

My slow cooker runs really hot. Will that be a problem?

Keep an eye on it! You might need to reduce the cooking time or add a little extra milk to prevent it from drying out. Every slow cooker is different, so get to know yours!

Easy Slow Cooker Rice Pudding Recipe

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