Crockpot rice pudding is the easiest way to make such a delicious recipe. The slow cooker does all the hard work for us in this delicious dessert recipe!
Disclosure: This post contains links to items you can purchase that we make a commission on.
The great thing about this recipe is that it’s simple to make. The one thing about making stovetop rice pudding is that it’s very time consuming.
Thanks to the slow cooker all the time consuming parts of making rice pudding are done for you!
Is it rice or is it pudding?
It’s both…and neither! This rice pudding has the consistency of pudding with rice in it but the rice is so sweet and delicious it doesn’t taste like rice either.
I know, it’s a conundrum but truly it’s the best of both worlds, coming together, to create a classic dessert that the whole family will enjoy.
Is this pudding gluten free?
Yes! Check your ingrinets to be sure they don’t have any additives that contain gluten but by default I would think you have nothing to worry about in this recipe in terms of gluten.
I love when I can make a dessert like this that’s totally gluten free, everyone can enjoy it and there’s no substitutions or wonky changes that need to be made. You can be sure that this one will turn out perfectly!
Here’s what you’ll need to make Crockpot rice pudding:
There’s just a few simple ingredients in this easy rice pudding! It’s a great way to take everyday ingredients and elevate them into something truly scrumptious!
We’ll take seven ingredients from the fridge and pantry and we’ll make something that everyone will beg for!
This recipe calls for uncooked long grain rice, water, sugar, ground cinnamon, melted butter, vanilla, and evaporated milk.
That’s it! Just some simple ingredients that come together beautifully to create a classic, indulgent, sweet treat.
How to make classic rice pudding in the slow cooker:
Spray the insert of a 3 ½ quart slow cooker with cooking spray
In a 2-quart saucepan, heat rice and water to a boiling over medium heat. Cover and reduce heat to low and cook for 20-25 minutes or until the rice is tender and the liquid is absorbed.
In a medium size bowl, mix the evaporated milk, melted butter, ground cinnamon and vanilla.
Add the rice to the slow cooker and add in the liquid ingredients.
Cover and cook on low for 2 hours. Stir and cook for 30-40 minutes or until most of the liquid is absorbed. Turn off the heat and remove the cover and stir.
Let stand for 15 minutes. Serve warm. Sprinkle with a bit of ground cinnamon.
- 1 ½ cups uncooked long grain rice
- 3 cups water
- ½ cup sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
- 2 12-ounce cans evaporated milk
- 1 teaspoon vanilla
- Spray the insert of a 3 ½ quart slow cooker with cooking spray
- In a 2-quart saucepan, heat rice and water to a boiling over medium heat. Cover and reduce heat to low and cook for 20-25 minutes or until the rice is tender and the liquid is absorbed.
- In a medium size bowl, mix the evaporated milk, melted butter, ground cinnamon and vanilla.
- Add the rice to the slow cooker and add in the liquid ingredients.
- Cover and cook on low for 2 hours. Stir and cook for 30-40 minutes or until most of the liquid is absorbed. Turn off the heat and remove the cover and stir.
- Let stand for 15 minutes. Serve warm. Sprinkle with a bit of ground cinnamon.
Cook on low. Cooking on high will burn the rice pudding.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 241Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 35mgSodium 127mgCarbohydrates 31gFiber 0gSugar 22gProtein 7g
These recipes are calculated as a courtesy. They are not intended as medical advice or guaranteed accurate. Please do your own calculations if necessary.
Looking for more delicious desserts?
When it comes to a true dessert, you can’t go wrong with this peanut butter lava cake!