Slow Cooker Rice Pudding

5 from 2 votes

Make Slow Cooker Rice Pudding for a creamy dessert and full of flavor. 10 minutes to prep and the slow cooker does all the work. Turn simple ingredients into a dessert that everyone will love.

Prep Time10

Cook Time2

Total Time2 10

Course: Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $4.44, $0.74 per Serving

Ingredients

4 cups Whole Milk
½ cup granulated sugar
1.5 cups instant rice - uncooked
½ tsp ground cinnamon
½ tsp vanilla extract
2 Tbsp butter diced

Instructions

Add 4 cups whole milk and ½ cup granulated sugar to the crock pot and stir to combine.
Stir in 1.5 cups instant rice (uncooked), ½ teaspoon ground cinnamon, and ½ teaspoon vanilla extract.
Place 2 tablespoons butter (diced) evenly on top.
Cover and cook on low for 2 to 3 hours, stirring occasionally, until the rice is tender and most of the liquid is absorbed.
Serve with additional cinnamon sprinkled and on top and enjoy!

Video

Notes

The cooking time can vary based on your crockpot, be sure to watch closely while cooking.

I didn’t grease my crock pot when cooking this recipe, but if your crock pot insert has food stick to it easily when cooking, then I would recommend spraying it with a non-stick cooking spray before adding in the ingredients.

For storing the leftovers, let it cool completely at room temperature and then refrigerate in an airtight container for up to 3-5 days.

Nutrition