Crock pot rice pudding is an easy, hands-off method of making this delicious all-time favorite dessert. You'll love this rich and creamy traditional version with cinnamon, sugar, and nutmeg - total comfort food.
Why You'll ❤️ Crockpot Rice Pudding
Want more Scandinavian-inspired recipes? Be sure to try this pickled red cabbage and frikadeller (Danish Meatballs). Make it a full meal and serve with this Roasted Beet Salad with Feta.
"Growing up, this traditional risengrød Danish rice pudding was always served on Christmas Eve with butter and cinnamon sugar. My Grandfather was Danish, and they had a wonderful tradition of serving one bowl with a white blanched almond. The person who got the nut won a "nutty gift" - now we do the same for our kids. So fun. 🙂"
Traditional But Made Easy
You'll love how easy this is to make! I love to eat rice pudding, but I don't enjoy standing over a stove stirring almost constantly - trying to keep the milk and rice from sticking and burning to the bottom of the pot. Ironically, I remember my Grandmother complaining about this too. LOL. Problem solved: make it in a slow cooker!
There is nothing like creamy rice pudding with that delicious cinnamon sugar - total comfort food. Do you remember this as a child? Hopefully, you aren't remembering the school lunch version... 😉
This recipe is gluten free and can be made sugar free by using a sugar free substitute. I recommend using Allulose as it will not crystallize when cooled and does not leave a cooling effect in your mouth.
🥘 What You'll Need
Here are the ingredients you will need to make crock pot rice pudding:
Arborio Rice - arborio is wonderful and absorbing liquid helping to achieve that creamy thick pudding consistency. You can also use a short grain rice, short grain sushi rice, and pudding rice. Regular long grain rice can be used but it will need to cook slightly longer and you may need more milk.
Milk - use 2% or whole milk. Fat-free and skim milk is too watery.
Eggs - eggs are used as a binder and help to give it a custardy pudding consistency.
Pure Vanilla Extract - pure vanilla has the best flavor.
Heavy Whipping Cream - this is whipped and folded into the pudding.
For serving - cherry sauce, or butter and cinnamon sugar
For exact ingredient quantities, please see the recipe card below!
🔪 How To Make It
Here are the step-by-step instructions for making crock pot rice pudding:
Add Ingredients To Crockpot
Spray slow cooker with nonstick spray.
Add all ingredients except whipping cream to a slow cooker and stir together.
Cover and cook on low for 2 hours. Stir the rice and continue to cook, until rice is tender and all milk is absorbed (about 2 to 3 more hours).
(Note: stir every so often to keep the rice from sticking to the side of the crockpot; if you used long grain rice, increase cooking time)
Transfer to a bowl, cool then refrigerate until chilled.
In a medium-sized bowl, mix the whipping cream with a hand mixer until soft peaks form.
Fold in the whipping cream just before serving.
Adjust the creaminess by adding more milk - if you like it sweeter, add more sugar.
🥗 How To Serve It
Here are a few ways to serve crock pot rice pudding:
Top it with a little butter, cinnamon, and sugar - and even a little more cream if you want.
Serve it with cherry sauce or raspberry sauce.
Top with fresh fruit after cooling, and drizzle with a little more cream.
After cooling, add chopped nuts such as almonds.
Here are a few ways you can customize this recipe:
- Dried fruit, such as raisins and cranberries can be added in the beginning with the dried rice.
- Sweeten with maple syrup or honey.
- Add a few tablespoons of rum after cooking.
- Adjust the creamininess by adding more milk or cream during cooking.
- This recipe can be adjusted to your tastes. Increase the sugar, spices, and vanilla to your liking.
💭 Top Tips
- Spray the inside of the pot with nonstick spray or use a crock pot liner for easier cleanup.
- If your crockpot runs hot like mine does, you need to give it a stir more frequently - like maybe once an hour, or turn it down to warm if it's too hot.
- The pudding is done when the rice is soft and the liquid is absorbed.
- Rice pudding is a personal thing - some people don't like it creamy, some people love it creamy. If you like it creamy add 1 additional cup of milk. You can also fold in more whipped cream before serving.
How To Store
To store leftovers, let the pudding cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days. When ready to serve add more cream or milk to soften.
How To Reheat
If you want to warm your pudding, cover it with a lid or plastic wrap and microwave on low until warmed through. Stir frequently. Add more milk or cream if needed.
Yes, cooking rice in a crock pot is safe. Because it is cooked on such a low setting it doesn't burn as easily as it would if you had cooked it on a stovetop. In addition, using a slow cooker means you can add all the ingredients and walk away - no standing over the stove.
Short-grain rice, pudding rice, short grain sushi rice, and arborio rice are best for a creamy rice pudding. These rices are faster cooking than long grain rice, and they have more starch than the instant or quick cooking variety.
Rice pudding is thickened when the moisture is absorbed into the rice, and it releases starches.
✔️ More Dessert Recipes
If you are looking for more delicious gluten free desserts, check these out. All of the below recipes are made healthier with a sugar substitute, but they can be made with regular sugar too!
- Raspberry Coconut Squares
- Low Carb Almond Cake Recipe
- Low Carb Chocolate Torte Recipe
- Keto Brownies Recipe: Fudgy Dark Chocolate Brownies
- Mini Lemon Meringue Pies
Crock Pot Rice Pudding Recipe
- 1 cup arborio rice
- 5 cups milk
- ½ cup granulated sweetener (use regular sugar or a substitute)
- 2 large eggs, slightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- 1 cup heavy whipping cream
- Coat the crockpot with nonstick spray.
- Add all ingredients except whipping cream to a slow cooker and stir together. If using raisins, add them here.
- Cover and cook on low for 2 hours. Stir the rice and continue to cook, until rice is tender and all milk is absorbed (about 2 to 3 more hours). (Note: stir every so often to keep the rice from sticking to the side of the crockpot; if you used long grain rice, increase cooking time)
- Transfer to a bowl, cool then refrigerate until chilled.
- In a medium sized bowl mix the whipping cream with a hand mixer until soft peaks form. Fold in the whipping cream just before serving.
- Serve topped with butter, cinnamon, and sugar - or cherry sauce.
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Add raisins or dried cranberries; sweeten with maple syrup or honey; add a little rum after cooking. Short-grain, sushi, or pudding rice can be substituted.
- TOP TIPS: Be sure to stir every so often (every hour or hour and half). Some crackpots run hot.
- SERVING SUGGESTIONS: Serve warm or cold; top with butter, cinnamon sugar, and a drizzle of cream; cherry sauce is fantastic on top too.
© 2023 Seeking Good Eats™
Trish Miller says
I LOVE LOVE your rice pudding.
I wish I had paid attention when my Uncle was cooking. He was a chef in a family business. I was too young. Now with more of my family in heaven, it's so sad. Now the recipes are gone with them.
Awww, thank you so very much! Like you, I wish I could have gotten as many recipes and tips from my Grandmothers and Aunt before they passed. We never think of these things when we're young. This is a recipe my grandmother made every single Christmas Eve - only I adapted it to the slow cooker because I remember her fussing about how the pudding always stuck to the bottom of her pot! LOL 🙂