Slow Cooker Rice Pudding

Slow Cooker Rice Pudding is ultra rich and creamy and only requires a minimal amount of effort. Just combine the ingredients in the crock pot and let it do its work.

Be sure to try this stovetop Rice Pudding. It’s one of the top 5 recipes on Delepta. Another one of my favorite recipes is this Bananas Foster Rice Pudding. Delicious!

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This recipe for Slow Cooker Rice Pudding is much more hands off than my other rice pudding recipes. No standing over the pot and stirring. That’s a huge win in my mind. Just combine the ingredients in a slow cooker, stir, cover, and cook.

Ingredients

• 1 can Evaporated Milk– be sure to use evaporated milk and NOT sweetened condensed milk. At first glance, they look the same.
• Vanilla Extract– use the real thing, not imitation.
• Raisins– the raisins are optional. You can leave them out or use Craisins instead.
• Long Grain White Rice– you will need to cook the rice according to package directions before adding it to the slow cooker. Once cooked, measure out 3 cups.
• Brown Sugar and Cinnamon– to sprinkle on top.

How Long To Cook

Different slow cookers cook at different rates so use the cooking time as an estimate. You will want to use a 3.5-quart to 4-quart slow cooker. Cook on HIGH for two and a half to 3 hours. No need to stir unless you notice it getting brown around the edges.

Recipe Tips

• For easier clean-up, spray the slow cooker with cooking spray.
• I like to eat rice pudding cold, but you can eat it warm or at room temperature.

Storage

Leftovers will keep in an airtight container in the refrigerator for 3 to 4 days. When reheating, you can add a little milk if you want to thin it some.

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More Slow Cooker Desserts

• Slow Cooker Butterfinger Cake
• Slow Cooker Chocolate Peanut Butter Cake
• Slow Cooker Triple Chocolate Brownies
• Crock Pot Pecan Pie
• Crock Pot Pumpkin Pie
• Crock Pot Butterscotch Apple Crisp