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Rice Pudding in a Slow Cooker

Rice Pudding in a Slow Cooker

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This pudding is done in a slow cooker, and tastes wonderful after a cold day in the snow, or a long walk on a cold night. Excellent for Christmas Eve. It is very inexpensive to make, and it freezes well if you want to make a double batch. It is best served warm with a pinch of nutmeg or ground cloves. Add baked apples for an extra special treat.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 7.5 g
  • 11%
  • Carbs:
  • 56.4g
  • 18%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 102 mg
  • 4%

Based on a 2,000 calorie diet


  1. Place the rice, sugar, evaporated milk, vanilla, cinnamon stick, and nutmeg into a slow cooker. Cover, and cook on Low for 1 1/2 hours, stirring occasionally. Remove cinnamon stick, and serve warm.
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You have to use short grain rice Arborio the kind used in risotto. Long grain is not meant for pudding. Only short grain will make a creamy pudding.


I just finished making this pudding. I was sceptical at first after reading the other reviews, but I must say I disagree with most of them. I like this a lot. It is creamy, the rice is tender. It took 2.5 hrs. just like the recipe said on high. I added more cinnamon, vanilla and nutmeg because I like more flavor than usual. I definately will do this again. Thanks.


This recipe tasted fine, but the recipe is wrong when it instructs you to cook the pudding on "low;" I cooked the mixture on low for four hours and the rice was still crunchy. I finally just had to add some water and cook it on high for another hour and a half to get it to cook through. I don't like crunchy rice! Otherwise, this pudding was very tasty. I substituted Splenda for half the sugar and coconut milk (not cream) for half the evaporated milk. It tastes lovely!