Slow cooker rice pudding recipe made with milk, coconut milk, rice, sugar, salt, and a hint of cinnamon for cozy, hands-off comfort.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
I still remember the first time I made rice pudding in a slow cooker. I was knee-deep in a chaotic Sunday—laundry on one end, toddler tantrum on the other, and a desperate craving for something sweet but soothing. Stirring a pot of rice pudding on the stovetop? Not in the cards. So I tossed everything into my slow cooker, crossed my fingers, and hoped for the best. When I lifted the lid three hours later, it smelled like a warm hug. Creamy, sweet, a whisper of coconut, and just enough cinnamon to make the kitchen feel like fall. Ever since then, it’s been my go-to dessert when I need something delicious without the drama. Plus, it turns out rice pudding in a slow cooker is basically magic—no babysitting, no burnt bottoms, just pudding perfection.
Why You’ll Love This Slow Cooker Rice Pudding Recipe
This isn’t just any rice pudding—this is your ticket to dessert bliss with barely any effort. First off, you don’t have to stand around stirring, so your arm can finally take a break. It’s ridiculously simple, with ingredients you probably already have, and the slow cooker does the heavy lifting. The combo of regular milk and coconut milk gives it that creamy texture with a tropical twist, while a sprinkle of cinnamon takes it to cozy-town. You can dress it up with fruit or nuts, or just enjoy it straight from the pot (no judgment). And here’s the kicker: it works even with leftover rice. Lazy, resourceful, and delicious? Count me in.
Ingredient Notes
This recipe may look humble, but each ingredient brings something special to the bowl.
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Rice: Use medium or long-grain white rice for a soft, creamy texture. Short-grain rice can get a bit too mushy here unless that’s your vibe.
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Milk: Regular whole milk keeps things creamy and traditional. You can also use 2%—just expect a slightly thinner result.
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Coconut Milk: Adds subtle sweetness and a rich flavor. Bonus: it’s dairy-free, so this is halfway to being lactose-friendly!
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Sugar: Four spoons keep it sweet but not cloying. Feel free to dial it up or down based on your sweet tooth.
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Salt: Just a pinch balances the sweetness and makes the flavors pop. Don’t skip it!
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Cinnamon Powder: The final flourish. Sprinkle it on top before serving for that warm, spiced aroma that makes everyone think you tried harder than you did.
How To Make This Slow Cooker Rice Pudding
Let’s be real—this recipe couldn’t be easier if it tried. The hardest part is not eating it straight from the slow cooker with a ladle.
Step 1: Add the milk, coconut milk, rice, sugar, and salt to your slow cooker bowl. Make sure it’s clean and prepped because this pudding will want to stick if things get too wild.
Step 2: Gently mix everything together with a spoon. No need to whisk like a mad person—just combine it well so the sugar doesn’t clump at the bottom.
Step 3: Cover and set your slow cooker to low heat. Let it cook for 3 to 4 hours. During this time, your house will slowly start to smell like dessert heaven.
Step 4: Once the cooking time is up, check the texture. It should be thick and creamy, with tender rice. If it looks a bit too loose, don’t worry—it thickens as it cools.
Step 5: Serve warm, topped with a sprinkle of cinnamon powder. You can also let it cool and refrigerate it for a chilled dessert later. It’s great both ways!
Storage Options
Leftovers? Lucky you. Store the rice pudding in an airtight container in the fridge for up to 4 days. When reheating, add a splash of milk to loosen it up. It thickens a lot after chilling. You can also freeze it in portions, but be warned—after thawing, the texture might be a little grainy. It’s still totally edible and cozy, though!
Variations and Substitutions
Want to tweak it a little? Here’s how you can make this recipe your own:
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Swap the rice: Use brown rice for a nuttier bite and more fiber. Just be prepared for a longer cook time.
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Change the milk: Almond milk, oat milk, or soy milk can all work instead of cow’s milk.
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Make it custardy: Add two beaten eggs during the last 30 minutes of cooking for a thick, rich custard pudding.
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Boost the spice: Try nutmeg, cardamom, vanilla extract, or a pinch of clove for more complex flavor.
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Use leftover rice: Got rice from last night’s dinner? Use 1 cup, add a bit less milk, and cook for just 20 minutes!
What to Serve With This Slow Cooker Rice Pudding
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
This creamy pudding is lovely on its own, but here’s how you can jazz it up with a little sidekick:
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Fresh Berries: Bright, juicy, and a little tart—they balance out the sweetness like a dream.
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Toasted Almonds or Pecans: Crunchy contrast, and they bring a nutty depth.
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Whipped Cream: Because why not? A little cloud of cream on top makes it feel like a fancy dessert.
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Chocolate Drizzle: Just a little zigzag across the top—totally elevates the experience.
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Diced Mango: Adds tropical flair that pairs beautifully with the coconut milk base.
FAQ
Q: Can I use jasmine or basmati rice?
A: You can, but it’ll be more fragrant and possibly a bit softer. Stick to plain long-grain for best results.
Q: Do I have to use coconut milk?
A: Nope! It adds richness and a subtle sweetness, but feel free to swap with more regular milk or another plant-based option.
Q: Can I double the recipe?
A: Absolutely—just make sure your slow cooker can handle the volume, and you may need to add 30–60 minutes to the cook time.
Slow Cooker Rice Pudding
Ingredients
- 2 cups milk
- 1/2 cup coconut milk
- 1 cup rice
- 4 tablespoons sugar
- Pinch of salt
- 1/2 teaspoon cinnamon powder for garnish
Equipment
- Slow cooker
- wooden spoon
- Measuring cups
- Measuring spoons
- Serving plates or bowls
Instructions
- Step 1: Add the milk, coconut milk, rice, sugar, and salt into the bowl of your slow cooker.
- Step 2: Gently stir the mixture using a wooden spoon to combine all the ingredients evenly.
- Step 3: Cover the slow cooker with the lid and set it to the low setting. Cook for 3 to 4 hours.
- Step 4: Once the cooking time is complete, the slow cooker will automatically stop. Carefully open the lid.
- Step 5: Serve the pudding warm on plates or in bowls and sprinkle with cinnamon powder before serving.
Notes
Experimenting with different types of milk such as almond or soy milk can offer varied taste profiles.
For a thicker custard-like texture, consider incorporating two beaten eggs into the mixture before cooking.
Leftover plain rice may be used—add 1 cup milk and 2 tablespoons sugar and cook for 20 minutes.
