Slow Cooker Rice Pudding Recipe -
Slow Cooker Rice Pudding Recipe
  • READY IN ABOUT 4 hrs

Slow Cooker Rice Pudding

Recipe by  

"Super easy rice pudding made in a Crock Pot®. Yummo!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    2 hrs 45 mins

    3 hrs 55 mins


  1. Stir 4 cups milk, white sugar, and rice together in a slow cooker until the sugar dissolves; add margarine.
  2. Cook on High for 2 1/2 hours.
  3. Beat egg, 2 tablespoons milk, vanilla extract, almond extract, and salt together in a bowl.
  4. Temper the egg by stirring a small amount of the hot rice mixture into the egg mixture to gently warm the egg without cooking it; stir the egg mixture into the rice in the slow cooker.
  5. Continue cooking on High until creamy, about 15 minute more.
  6. Transfer pudding to a glass baking dish, cover with plastic wrap leaving two corners uncovered to vent, and refrigerate until chilled completely, at least 1 hour.
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Reviews More Reviews

Jul 27, 2014

I made this the other day, and it was perfect! But, instead of white rice, I used brown because that's what I had on hand. And I used equal parts coconut milk abd regular. I also recommend adding a cinnamon stick when you put the milk, rice, and sugar together, and let it cook with the cinnamon

May 10, 2014

This as an excellent recipe. I have never made it this way. I usually so it on the stove for hours. This came out perfect.


9 Ratings

Aug 05, 2014

Super easy - turned out much better than the old oven method. I doubled the recipe but instead of doubling the sugar - I changed the 1/2 cup to 3/4 cup (instead of a whole cup for double batch). It was still plenty sweet.

Aug 24, 2014

Easy and excellent recipe! Hubby loved it, and it was so easy to make. Followed the recipe as stated, only added a cinnamon stick to the milk at the beginning. Did I mention easy? Was a bit runnier than we are used to, so just took the lid off and let the moisture evaporate. It smells lovely as it is cooking, then the pudding set up real nice after in fridge for a few hours. Easy.

Jan 12, 2014

Just finished making this and although it is still hot, it is very yummy. It's not too sweet (which I like) so if you're looking for a sweet dish I would add extra sugar. I didn't have almond extract so I added more vanilla extract to make up for it. Topped it off with powdered cinnamon.

Mar 08, 2014

love it only problem stayed very milky had to add 2 tablespoons corn starch. not sure what i did wrong

Sep 19, 2014

I thought this recipe was really great. Instead of regular long grain rice I used a short grain rice - choose something suitable for sushi or risotto. I also added 1 whole clove, some cinnamon stick and 1/2 whole vanilla bean, split and scraped out the paste. I found this had to cook for almost 5 hours (maybe because I used a short grain rice?) before the pudding came to the consistency I wanted before adding the egg. ok, I added 2 eggs (i have lots of eggs). but it is a great recipe, especially to launch off with your own flair. I run a dayhome so I often put "puddings" on in the morning with the kids so it's ready for afternoon snack time and they loved this one.

Jul 18, 2014

5 stars for ease and taste! I have to admit that this is better than my mother's ( baked in the oven )recipe. I did, however, add about a 1/2 cup cranberries.


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  • Calories
  • 176 kcal
  • 9%
  • Carbohydrates
  • 27.7 g
  • 9%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 113 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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