Crockpot Rice Pudding (Creamy, Cozy Dessert)

ByFoodarshia

If you’re craving something warm, sweet, nostalgic, and borderline addictive… congratulations, you’ve just unlocked crockpot rice pudding. It’s creamy, cozy, and tastes like childhood but with significantly less effort. Honestly, this is the dessert you make when your soul needs a hug but your energy level says, “Let’s not overthink this.”

Why This Recipe is Awesome

Rice pudding alone is comforting — but crockpot rice pudding? That’s luxury.
It’s the kind of dessert that cooks itself while you go live your life, and then magically transforms into a creamy, cinnamon-scented bowl of happiness.
Plus, it’s foolproof. Truly. If you can dump ingredients into a crockpot and stir once, you’re hired.

Course: Dessert
Cuisine: American
Difficulty: Easy
Servings: 6
Prep time: 5 minutes
Cooking time: 2–3 hours
Calories: ~250 per serving
Total time: About 3 hours

Ingredients You’ll Need

  • 1 cup uncooked long-grain white rice
  • 4 cups whole milk (the creamier, the better)
  • 1 cup heavy cream
  • ½ cup sugar
  • 1 tbsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg (optional but cozy)
  • Pinch of salt
  • 2 tbsp butter
  • Optional add-ins: raisins, toasted coconut, chopped nuts, or caramel drizzle

Step-by-Step Instructions

  1. Grease your crockpot lightly to keep the rice from sticking like glue to the sides.
  2. Add rice, milk, heavy cream, sugar, cinnamon, nutmeg, vanilla, and salt into the crockpot. Give it a quick stir to combine — nothing fancy.
  3. Cover and cook on LOW for 2–3 hours. Stir every 45 minutes or so to prevent the rice from clumping into one giant rice blob.
  4. When the pudding reaches your preferred thickness, stir in butter until smooth and glossy.
  5. Let it sit for 5–10 minutes to thicken even more. Rice pudding always gloops up as it cools.
  6. Serve warm with cinnamon, honey, fruit, or whatever toppings your heart desires.

Common Mistakes to Avoid

  • Using skim milk. Don’t do it. This dessert thrives on creaminess, not sadness.
  • Skipping the stirring. Stir occasionally or you’ll end up chiseling rice off the crockpot walls later.
  • Overcooking. It thickens a LOT as it cools, so don’t panic if it looks a little loose in the pot.
  • Adding raisins too early. They’ll puff up like water balloons. Add them near the end if you like them chewy.

Alternatives & Substitutions

  • Swap whole milk for coconut milk for a tropical, creamy twist.
  • Use almond milk + extra cream for a lighter version that’s still cozy.
  • Add orange zest for a brighter flavor — trust me, it slaps.
  • Stir in some chocolate chips at the end for a dessert-pudding hybrid moment.
  • Want it thicker? Add an extra ¼ cup rice next time.

FAQ (Frequently Asked Questions)

Can I use brown rice?
Yes, but it’ll take longer to cook and the texture will be chewier. Still delicious, just different vibes.

Can I make this dairy-free?
Absolutely. Use full-fat coconut milk + almond milk. It becomes extra creamy and slightly tropical.

Why is my pudding too thick?
It thickens as it cools, always. Just add a splash of milk and stir to loosen it back up.

Do I have to add butter?
You don’t have to… but it makes the texture silky. So, yes. Yes you do.

Can I double the recipe?
Totally — just add about 30 extra minutes of cook time and stir more frequently.

Can I serve it cold?
Yes! It becomes firmer when chilled, almost like dessert risotto. Top with fruit or caramel and enjoy.

Final Thoughts

Crockpot rice pudding is the kind of dessert that asks almost nothing from you yet gives everything in return. It’s creamy, comforting, and perfect for nights when you want dessert but refuse to turn on the oven.
So go ahead — serve it warm, serve it cold, eat it for breakfast (I won’t judge). Just enjoy the coziest bowl of sweetness you’ve made all week.

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