Slow Cooker Rice Pudding

Slow Cooker Rice Pudding is a creamy, comforting dessert that’s incredibly easy to make. Just add the ingredients to your slow cooker and let it work its magic!

This hands-off recipe creates a smooth, indulgent pudding with plump rice and a hint of vanilla and cinnamon.

Serve it warm for the ultimate cosy treat, or chill it and top with fresh summer fruits for a refreshing twist. A simple dessert with nostalgic charm—made even easier in the slow cooker.

pudding, rice, rice pudding. slow cooker, winter desserts, gluten free, creamy

dessert

Australian

Yield: 2-3

Author: Ange Zahn

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Slow Cooker Rice Pudding

Slow Cooker Rice Pudding is a creamy, comforting dessert that’s incredibly easy to make. Just add the ingredients to your slow cooker and let it work its magic! Serve it warm for the ultimate cozy treat, or chill it and top with fresh summer fruits for a refreshing twist. A simple dessert with nostalgic charm—made even easier in the slow cooker.

Prep time: 10 MinCook time: 3 HourInactive time: 5 MinTotal time: 3 H & 15 M

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Ingredients

• ½ cup medium grain rice
• ½ cup water
• 2 cups milk (any kind – full cream, almond, oat, etc.)
• ¼ cup sugar (raw, caster, white, or coconut)
• 1 tsp vanilla extract
• Pinch of salt
• 1 cinnamon stick

Instructions

1. Add the rice, water, milk, sugar, vanilla, salt, and cinnamon stick to the bowl of your slow cooker. Stir gently to combine.
2. Set the slow cooker to HIGH and cook for 3 hours, or until the rice is plump and the mixture has thickened. Stir once or twice during cooking.
3. Remove the cinnamon stick before serving. The pudding should be creamy, with most of the liquid absorbed and rice tender.
4. Enjoy warm or cool and refrigerate for a chilled version. Delicious on its own or topped with stewed fruit, jam, or fresh berries.

Notes

Tips & Variations

• Creamier texture: Add an extra ½ cup milk near the end if it thickens too much.
• Dairy-free option: Use coconut milk or almond milk for a plant-based version.
• Sweetness swap: Maple syrup or honey can be used instead of sugar—add to taste at the end.
• Add-ins: Stir through raisins or sultanas halfway through cooking for a traditional touch.
• Serve it your way: Winter: Serve warm with poached pears, rhubarb compote or stewed apple. Summer: Serve chilled with mango, strawberries, a drizzle of passionfruit or fresh berries.

Nutrition Facts

Calories

465

Fat

8 g

Sat. Fat

5 g

Carbs

85 g

Fiber

3 g

Net carbs

82 g

Sugar

37 g

Protein

12 g

Sodium

116 mg

Cholesterol

29 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

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