Slow-Cooker Rice Pudding

This slow-cooker rice pudding delivers the same nostalgic comfort as oven-baked or stovetop rice pudding, and requires a fraction of the attention. Uncooked long-grain rice simmers in whole milk and sweetened condensed milk until each grain is tender, suspended in a thick, custardy base that perfumes your kitchen with cinnamon and vanilla.

One practical note worth mentioning: Dairy-heavy recipes like this one are prime candidates for a disposable slow-cooker liner. It acts as a barrier between the pudding and the pot, and saves you from scrubbing scorched cream off the sides later. All that’s left to do is ladle the rice pudding (either warm or cold) into bowls, and decide whether tonight calls for a handful of fresh raspberries or a pour of salted caramel sauce.

Ingredients for Slow-Cooker Rice Pudding

• Butter: Softened butter coats the slow cooker, preventing the milk and rice from scorching or sticking during the long, gentle cook time. It also adds subtle richness to the finished pudding.
• Whole milk: Whole milk is slowly absorbed by the rice. Its high fat content gives the pudding its lush, velvety consistency.
• Sweetened condensed milk: Thick and intensely sweet, this ingredient adds a deep, caramel-tinged flavor. It also contributes body, giving the pudding its signature custardy texture.
• Sugar: Sugar dissolves into the pudding, ensuring even sweetness throughout.
• Ground cinnamon: Warm, aromatic cinnamon is the spice that makes rice pudding in a crockpot taste cozy and classic. It perfumes the entire kitchen as it slowly blooms in the hot liquid.
• Salt: Salt sharpens other flavors in the pudding, keeping it from tasting flat or one-dimensional. Without it, the richness of the milk can quickly become cloying.
• Ground nutmeg: Nutmeg adds a woodsy, slightly floral note that layers with the cinnamon. This spice has a depth that distinguishes this recipe from more simply seasoned rice puddings.
• Long-grain rice: Many rice pudding recipes call for cooked or leftover rice, but this one requires uncooked long-grain rice. In the crockpot, it slowly absorbs the sweet, spiced milk over several hours.
• Vanilla: Use either vanilla bean paste or vanilla extract. Either will deliver the warm, floral notes that are typical of this dessert. Vanilla extract is the more common pantry staple, and it blends seamlessly into the pudding with its clean, familiar flavor. Vanilla bean paste is more of a specialty item that adds a deeper, more complex flavor. With vanilla bean paste, you’ll also get those appetizing vanilla flecks.

Directions

Step 1: Grease the slow cooker and combine the ingredients

Grease the sides and bottom of a 5- or 6-quart slow cooker well with softened butter. Add the whole milk, sweetened condensed milk, sugar, cinnamon, salt and nutmeg, and whisk them until they’re well combined. Add the rice and stir to coat it.

Step 2: Cook the pudding

Cook the mixture on high until the rice is tender, 2 hours and 30 minutes to 3 hours, stirring halfway.

Step 3: Finish it with vanilla

Stir in the vanilla bean paste before serving the rice pudding.

Slow-Cooker Rice Pudding Variations

• Try it tropical: Use full-fat coconut milk instead of whole milk, and stir in a handful of toasted shredded coconut and diced mango just before serving for a creamy, island-inspired twist.
• Make it chocolate: Whisk in 3 tablespoons of unsweetened cocoa powder with the other dry ingredients, then finish the pudding with a swirl of hot fudge stirred in at the end.
• Choose a chai spice blend: Replace the cinnamon and nutmeg with a mix of cardamom, ginger, cloves and a pinch of black pepper for a warmly spiced version that tastes like your favorite coffeehouse drink in dessert form.
• Drizzle it with salted caramel: Serve each bowl topped with a generous pour of warm salted caramel sauce and a sprinkle of flaky sea salt to balance the sweetness.
• Add citrus: Stir in a tablespoon of fresh orange or lemon zest along with the vanilla at the end. The brightness cuts through the richness of the milk, making the pudding taste surprisingly light.
• Fold in caramelized bananas: Just before serving, saute sliced bananas in butter and brown sugar until they’re golden and jammy, then spoon them over each bowl for a bananas Foster–inspired topping.

How to Store Slow-Cooker Rice Pudding

Transfer any leftover crockpot rice pudding to an airtight container and refrigerate it as soon as it has cooled to room temperature. Because the rice will continue to absorb the liquid as it sits, the pudding may thicken in the fridge. If that happens, stir in a splash of milk before serving it to loosen it back up to your preferred consistency.

How long does crockpot rice pudding last?

When stored properly in the refrigerator, this rice pudding will keep for up to four days. It’s a good make-ahead treat to eat throughout the week.

What’s the best way to reheat slow-cooker rice pudding?

Warm individual portions in a small saucepan over low heat or in the microwave in 30-second intervals, stirring between each burst. Either way, add a splash of milk as it heats to restore its creamy consistency.

Slow-Cooker Rice Pudding Tips

Can you serve rice pudding cold?

Yes. Many people prefer cold rice pudding. The chilled version can be thicker than the warm one, so stir in a splash of milk to bring it back to your preferred consistency.

Can you use a different type of rice for crockpot rice pudding?

The best type of rice for slow-cooker rice pudding is long-grain rice, but medium-grain rice will also work. Brown rice can be used, but keep in mind that it requires a significantly longer cook time, and will give the pudding a nuttier flavor and slightly chewier texture than traditional white rice.

What else can you serve with slow-cooker rice pudding?

A dollop of lightly sweetened whipped cream, a scattering of toasted nuts, a drizzle of caramel sauce and a dusting of cinnamon are all simple finishing touches that add a little something extra.