Slow Cooker Rice Pudding

This Slow Cooker Rice Pudding recipe is the definition of comfort food—rich, creamy, and wonderfully comforting. By cooking low and slow, the instant rice becomes tender, slowly absorbing the whole milk and thickening into a velvety smooth pudding infused with vanilla and cinnamon. This crock pot rice pudding requires minimal effort and delivers maximum warmth and flavor, making it a perfect easy dessert for any season.

Ingredients and What You’ll Need

The ingredient list is short, focusing on simple dairy and spices to achieve a classic, creamy flavor.

• Whole Milk: The liquid base; provides richness and creaminess as it's absorbed by the rice.
• Granulated sugar: Adds sweetness to the pudding.
• Instant rice: Uncooked; the starches in the instant rice quickly release and help thicken the pudding.
• Ground cinnamon: Adds a warm, traditional spice note to the pudding.
• Vanilla extract: Enhances the overall sweet, aromatic flavor.
• Butter: Diced; added on top to slowly melt and enrich the pudding.

How to Make Slow Cooker Rice Pudding

The key to this simple recipe is the occasional stirring, which prevents sticking and ensures a smooth, even texture.

1. Combining the Base

Starting with the milk and sugar helps ensure the sugar fully dissolves.

1. Prep Milk Base: Add the milk and sugar to your crock pot. Stir well to combine.
2. Add Flavor and Rice: Stir in the rice, ground cinnamon and vanilla.

2. Cooking and Finishing

The butter melts over the top, adding a layer of rich flavor as the rice softens.

1. Add Butter: Place the diced butter evenly on top.
2. Cook: Cover and cook on low for 2 to 3 hours, stirring occasionally, until the rice is tender and most of the liquid is absorbed.
3. Serve: Serve with additional cinnamon sprinkled and on top and enjoy!

Recipe Notes and Serving Suggestions

• Stirring: Occasionally: Stirring the pudding occasionally is important to prevent the rice from sticking to the bottom of the slow cooker and to help the starch release evenly, creating a creamier pudding.
• Rice Type: Instant rice: Using instant rice (or quick-cooking rice) is essential here as it cooks much faster and absorbs liquid more efficiently than long-grain or Arborio rice.
• Consistency: Liquid: The cooking time is complete when most of the liquid is absorbed and the rice is tender. Keep in mind that the pudding will thicken further as it cools.
• Serving: Cinnamon: Serve warm, topped with a dusting of cinnamon, fresh fruit, or a dollop of whipped cream.