Slow Cooker Rice Pudding

Whip up this slow cooker rice pudding for a dreamy, creamy dessert loaded with cozy flavors. It takes just 10 minutes to prep, and then your slow cooker takes over, turning simple pantry ingredients into a crowd-pleasing treat everyone will adore.

This slow cooker rice pudding is hands-down the easiest comfort dessert you’ll make. Just toss all the ingredients into your crockpot, and without any fuss or constant stirring, it’ll turn into a naturally creamy, dreamy dessert you can spoon right out.

If you’re a fan of tapioca pudding, then you’re going to fall head over heels for this slow cooker rice pudding recipe — it’s just as comforting and silky. Plus, if you enjoy other cozy desserts like chia seed pudding or classic bread pudding, this one will fit right into your dessert rotation. I especially love serving it warm on crisp Fall evenings when comfort food cravings hit hard.

Recipe Notes

Keep in mind, cooking times can vary depending on your slow cooker. It’s a good idea to keep an eye on it as it cooks so you get the perfect texture.  

I didn’t spray my crockpot insert when I made this, but if your slow cooker tends to have food stick, go ahead and use a bit of non-stick spray before adding your ingredients.  

Once you’re done, let any leftovers cool completely at room temperature before storing them in an airtight container in the fridge. It keeps well for 3–5 days, making for a handy grab-and-go dessert.

Nutrition Facts

Calories 278kcal, Carbohydrates 42g, Protein 7g, Fat 9g, Saturated Fat 5g, Polyunsaturated Fat 0.4g, Monounsaturated Fat 2g, Trans Fat 0.2g, Cholesterol 30mg, Sodium 94mg, Potassium 252mg, Fiber 0.5g, Sugar 25g, Vitamin A 381IU, Vitamin C 0.01mg, Calcium 208mg, Iron 1mg

This slow cooker rice pudding is comfort food at its finest, made easy. Just 10 minutes of prep turns simple ingredients like milk, uncooked instant rice, sugar, cinnamon, vanilla, and butter into a rich, creamy dessert that feeds around six people.

You’ll love this set-it-and-forget-it style—no constant stirring or babysitting. Plus, I’ll walk you through clear step-by-step slow cooker instructions, share tips for getting the perfect custard-like consistency, and give you some easy ideas to mix in if you want to make it your own. This pudding tastes wonderful warm for that cozy, comforting feel but also chills nicely into a thick, scoopable treat.

• Quick prep: just 10 minutes
• Cook time: 2–3 hours on low
• What’s inside this post: full recipe, slow cooker step-by-step, tips, mix-ins, and how to store or reheat

Set-and-Forget Comfort and Flavor

This slow cooker rice pudding ticks every box for an easy, delicious dessert. It’s luxuriously creamy, barely needs your attention, and uses straightforward pantry ingredients with big, warm flavors. Perfect for chilly nights or making ahead for guests, this dish is a winner every time. Prefer the oven? Try this baked rice pudding for the same comfort with a golden top.

• Set-it-and-forget-it ease: Just 10 minutes of prep and your slow cooker handles the rest—no stirring needed.
• Wallet-friendly: Made with simple staples like rice, milk, sugar, and butter—costing roughly $4.44 total, or about 74 cents per serving.
• Creamy from scratch: Instant rice slowly cooks into a custard-like pudding without fancy tricks.
• Mix it up: Toss in raisins, chopped apples, chocolate, nuts, or swap whole milk for almond milk if you want dairy-free.
• Make ahead & reheats well: Keeps 3–5 days in the fridge and warms up beautifully with a splash of milk. Great for busy nights or entertaining.
• Kid and crowd favorite: Mildly sweet, nostalgic, and super easy—this dessert pleases all ages and fits any occasion.
• Hot or cold: Enjoy it warm with cinnamon for cozy vibes or chill for a thicker texture topped with fresh berries.

In short, this slow cooker rice pudding offers minimal work and maximum comfort. It’s reliable, affordable, and endlessly customizable—a recipe you’ll want to make again and again.

Set it and forget it! Using instant or short-grain rice like Arborio or Minute Rice means the starch slowly releases, creating a super creamy pudding with zero fuss. For help choosing the creamiest grain, see the best rice for rice pudding. It’s affordable, easy to customize (think dairy-free or extra custardy), and tastes great warm or chilled.

A little splash of vanilla added at the end makes the pudding smell heavenly, and you can toss in raisins, diced apples, or a sprinkle of shredded coconut to switch things up. Served warm with cinnamon sprinkled on top, it’s perfect for chilly nights. Or chill it to get a thicker, scoopable pudding that pairs beautifully with fresh berries.

This treat keeps well in the fridge for several days, reheats easily with a splash of milk, and tastes just like the comforting bowls you remember from childhood.

Ingredients for Creamy Rice Pudding

• 4 cups Whole Milk
• ½ cup granulated sugar
• 1.5 cups instant rice – uncooked
• ½ tsp ground cinnamon
• ½ tsp vanilla extract
• 2 Tbsp butter diced

How to Cook in the Crockpot

1. If your slow cooker tends to stick, lightly spray the insert with nonstick cooking spray.
2. Pour 4 cups whole milk and 1/2 cup granulated sugar into the slow cooker and stir to combine.
3. Add 1.5 cups uncooked instant rice, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon vanilla extract; stir to combine.
4. Scatter 2 tablespoons diced butter evenly over the top of the mixture.

5. Cover and cook on low for 2 to 3 hours, stirring a couple of times during cooking, until the rice is tender and most of the liquid is absorbed.

Tips for Perfect Creaminess

• Cooking Time – Every crockpot is a little different, so keep an eye on things as it cooks to avoid over- or under-cooking.  
• Prepare Crock Pot – My slow cooker didn’t need any greasing, but if yours is prone to sticking, lightly spray it with non-stick cooking spray before adding your ingredients.  
• Perfect Consistency – Remember the pudding thickens as it cools. If it gets too thick, just stir in a splash of milk or cream to loosen it back up before serving. For more ratio tips and texture cues, see our Irresistible Rice Pudding recipe.

Flavor Mix-Ins and Swaps

• Cinnamon Apple – Try folding in 1 cup of sautéed cinnamon apples right at the end for a lovely twist.
• Chocolate – Stir in ½ cup chopped chocolate until it melts completely, then swirl in the vanilla.
• Extras – Dried cherries, raisins, cranberries, pears, jam, or diced dates all add great texture and flavor (or try a spoonful of date paste if you prefer desserts sweetened with dates). I also love tossing in sliced almonds, pecans, or chopped walnuts for crunch.

Storing and Reheating

Let your slow cooker rice pudding cool fully to room temperature before putting it in the fridge. Store in an airtight container for 3–5 days. The pudding thickens more as it chills; just stir it before serving to smooth it back out.

When reheating:

• Stovetop: Warm gently on low heat in a saucepan with a splash of milk or cream (about 1-2 tablespoons per cup) until heated through. Avoid boiling so it stays creamy.
• Microwave: Scoop a serving into a microwave-safe bowl, add a little milk, cover loosely, and heat in 20–30 second bursts. Stir in between until warm and smooth.

Freezing is possible, but keep in mind the texture might get a bit grainy. Cool completely, pack into freezer-safe containers with some space on top, and freeze for up to 1 month. Thaw overnight in the fridge, then gently reheat with a splash of milk and stir until smooth again.

Make-ahead tip: This pudding holds up beautifully made a day ahead. Chill it for a firm texture or reheat as needed, adding a splash of milk if it thickens too much. For another easy, chilled make-ahead dessert, try Vanilla Chia Pudding.

Answers to Common Questions

What Type of Rice to Use?

For this recipe, using uncooked instant rice is best. It softens well in the slow cooker, making a creamy pudding without extra effort. Got standard long-grain rice instead? Save it for a savory side like this garlic mushroom rice pilaf.

What Does Rice Pudding Taste Like?

Rice pudding is smooth and creamy with gentle texture from the rice grains, all wrapped in warm, sweet flavors from cinnamon and vanilla. If you’re craving another rice-based dessert with a pleasantly chewy bite, try Mochi Doughnuts.

How to Store Leftover Rice Pudding?

Once cooled, store leftovers in an airtight container in the refrigerator for up to 3-5 days.

How to Reheat Rice Pudding?

Warm it gently on the stovetop or in the microwave with a splash of milk to keep it creamy and smooth.

If you try this Crockpot Rice Pudding recipe, please drop a comment or leave a star rating. We love hearing how you enjoyed it!