Creamy Crock Pot Rice Pudding — Easy Slow Cooker Dessert

 
This Creamy Crock Pot Rice Pudding is an easy, old‑fashioned comfort dessert made right in the slow cooker. Using simple ingredients like arborio rice, milk, sugar, vanilla, and a touch of orange zest, it cooks low and slow until thick, silky, and perfectly tender. The slow cooker does all the work, creating a rich, creamy rice pudding with no scorching and very little stirring. Finished with a sprinkle of cinnamon sugar and served warm with optional raspberry or cherry sauce, this classic pudding is cozy, nostalgic, and ideal for family desserts, potlucks, or make‑ahead treats. 
If you love traditional rice pudding but want a hands‑off method that delivers perfect results every time, this crock pot version is a must‑try.
 
This has to be one of the easiest and most convenient rice puddings to make.  What could be easier than banging everything into a crock pot/slow cooker, turning it on and then walking away?? Nothing!  That's the answer! Nothing!!
Seriously, this is one of the easiest desserts, and if you are a rice pudding fan, one of the creamiest and most delicious versions. The only effort needed is to give the pudding a stir two or three times while it is cooking. Other than that it is completely hands-off. You are free to get on with your day and fill your hours in another way.  I did take the liberty of cutting the recipe in half and used a 1 1/2 qt/1 1/2 liter crock pot/slow cooker. 
The rice pudding itself is flavored with a strip of orange peel/zest.  Just carve it off of a well-washed orange with a vegetable peeler.  Easy peasy. It also uses a whole vanilla bean. Both lend beautiful flavors to this simple and delicious dessert.It is finished off with a sprinkle of cinnamon sugar and an optional raspberry sauce to spoon over top. You don't need to add the sauce. A spoonful of your favorite jam also works, as does a tasty drizzle of cream. If you are a rice pudding afficionado, this is one to fall in love with.  Simple and delicious. You can't lose!P.S. Serving it in a pretty cup and saucer makes for a beautiful presentation.
 
INGREDIENTS NEEDEDTO MAKECREAMY CROCK POT RICE PUDDING
Simple, simple, simple.  I cut the recipe in half and then cooked mine in a small 1 1/2 QT crock pot.
For the pudding:

• 2 cup (200g) uncooked short grain white rice (I use arborio risotto rice)
• 5 cups (1 1/4 liters) of whole milk
• 1/2 cup (95g) caster sugar (fine granulated sugar)
• 2-inch piece of fresh orange rind/zest in one piece
• 1 vanilla bean

For the cinnamon sugar:

• 2 TBS sugar
• 1 tsp ground cinnamon

For the raspberry Sauce:

• 1 1/4 cups (150g) frozen raspberries (5 1/2 ounces)
• 1/4 cup (45g) sugar
• 1 TBS water

 
NOTES ON INGREDIENTS

• I used arborio rice. You can also use a designated rice pudding rice. I don't recommend using basmati or jasmine rice. 
• Whole milk (3% or homogenized milk) will give you the nicest and richest pudding.
• Caster sugar is a fine granulated sugar which melts perfectly. You can use regular granulated sugar if you wish.
• The orange zest does add a lovely flavor. If you don't have any, you could use some orange extract, but do be judicious and only use about 1/4 tsp. If you are not fond of the flavor then leave it out altogether.
• I like the richness from using a whole vanilla bean and you can use the rinsed and dried bean afterwards in your sugar cannister. If you don't want to use one or don't have one, then you can use either vanilla bean paste or PURE vanilla extract.
• You can use fresh raspberries if that is all you have. It is very convenient to use frozen ones, however. I have a habit of buying and freezing fresh raspberries when they are on offer. So convenient for sauces like this or raspberry coulis.

 
HOW TO MAKECREAMY CROCK POT RICE PUDDING
This is very quick and easy to put together. The crock pot does all the work.

1. To make the rice pudding, measure everything for the pudding into the bowl of a 4 1/2 liter (18 cup) slow cooker/crock pot. (I like to split the vanilla pod in two first.)
2. Cover and cook on low for 6 hours, stirring several times. Remove and discard the orange zest and the vanilla pod. (I like to rinse the pod off, dry and then stick it into my sugar bowl.)
3. Mix together the sugar and cinnamon for the cinnamon sugar topping and sprinkle over top. (This adds another lovely hit of flavor.)
4. To make the raspberry sauce, stew the raspberries together with the water and sugar in a saucepan until softened. (I do this while the rice pudding it cooking, about half an hour or so before I wish to serve it.)
5. Serve the pudding warm, with the cinnamon sugar on top and with the raspberry sauce (if using) drizzled over each serving. A drizzle of cream is also nice.

 
HINTS & TIPS FOR SUCCESS

• Read through the directions fully before making the recipe to help familiarize yourself with what you will need to make it.
• Assemble all of your ingredients before you begin to help prevent you from accidentally leaving anything out.
• Follow the directions as written. I cannot be held responsible if you don't and the recipe fails.
• Use ingredients as laid out per the recipe. I cannot be held responsible if you fail to do so and the recipe fails.
• Do remember to stir the pudding at least every two hours during the cook time.
• Use whole milk for the richest results.
• If you can, do use the orange zest. It really does add a lovely flavor to the pudding. Likewise the full vanilla bean. (scrape out the seeds)

 
FREQUENTLY ASKED QUESTIONS
 CAN I USE A DIFFERENT TYPE OF RICE?
You could use another kind of rice, but arborio/short grain rice will give the best and the creamiest results. I would not use jasmine or basmati rice.
WILL THIS WORK WITH NON-DAIRY MILK?
Yes, this will work with non-dairy milk. I use lactose free milk myself. Almond or oat milk work fine. Coconut milk adds another depth of flavor.

DO I NEED TO USE A WHOLE VANILLA BEAN?
You can use vanilla paste in it's place, or even pure vanilla extract. Only the vanilla paste will give you the nice flecks of vanilla throughout the pudding, however.
CAN I LEAVE OUT THE ORANGE ZEST?
The orange zest does lend a lovely hint of citrus flavor to the pudding, but it is not totally necessary. You could leave it out altogether, or add some lemon or lime zests if you have that.
DO I NEED TO STIR IT DURING COOKING?
Yes, I recommend stirring it every 2 hours during the cooking time. This helps to keep it from sticking to the crock pot liner.
WHAT IF IT COMES OUT TOO THICK?
If you like your pudding to be a bit thinner, then you can simply whisk in a bit of hot milk or cream to loosen it a bit. I found the consistency to be just right as is.
CAN I COOK THIS ON HIGH RATHER THAN ON LOW?
I do not recommend cooking this on high as the pudding may stick to the liner at a higher temperature. If you do use a higher temperature, I recommend stirring it more often.
CAN THIS RECIPE BE CUT IN HALF?
Yes, I cut the recipe in half, cooking it in a smaller crock pot. Cook time for me was reduced to about 3 1/2 hours.
  
A FEW MORE CROCK POT/SLOW COOKERRECIPES YOU MIGHT ALSO ENJOY
Here are a few more recipes for the slow cooker that we enjoy that we think you might also enjoy! 
CROCK POT HAM, BEANS AND POTATOES - This old Mennonite recipe is one of those humble, slow‑cooked meals that proves food doesn’t need to be fancy to be unforgettable. Everything goes into the crock pot in layers — meaty ham hock, chunky potatoes, and tender green beans — and then it quietly simmers away for hours, filling the house with the most comforting aroma. By the time it’s done, the ham is falling off the bone, the potatoes have soaked up all that smoky, savory flavor, and the beans are soft and delicious. Spoon it into bowls with some of the rich broth and a slice of buttered crusty bread, and you’ve got a meal that tastes like pure, old‑fashioned home cooking.
CROCK POT BURRITOS - These Crock Pot Burritos are everything you want in a Tex‑Mex comfort meal — rich, saucy, slow‑cooked beef that practically melts when you touch it with a fork, wrapped in soft flour tortillas and baked under a blanket of cheese. It’s the kind of dish that fills the house with a mouth‑watering aroma long before it’s ready, and makes your tastebuds tingle before you even take a bite. Slow cooked and shredded, the tender and flavor-filled beef is rolled into tortillas with a little of the sauce and cheese, nestled into a baking dish with the rest of that gorgeous sauce spooned over top. Finished with more cheese, a short bake later and you have a pan of  bubbling, cheesy, deeply savory burritos that taste like something you’d get at your favorite Tex‑Mex spot.
  
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  Yield: Makes six servingsAuthor: Marie RaynerPrintWith ImageWithout Image

Crock Pot Rice Pudding

Prep time: 5 MinCook time: 6 HourTotal time: 6 H & 5 M

This version of rice pudding is not only delicious but very simple. Just pop everything into the slow cooker and let it do all the donkey-work! Serve with an optional Raspberry Sauce for a real taste treat!

Ingredients

For the pudding:

• 2 cup (200g) uncooked short grain white rice (I use arborio risotto rice)
• 5 cups (1 1/4 liters) of whole milk
• 1/2 cup (95g) caster sugar (fine granulated sugar)
• 2-inch piece of fresh orange rind/zest in one piece
• 1 vanilla bean

For the cinnamon sugar:

• 2 TBS sugar
• 1 tsp ground cinnamon

For the raspberry Sauce:

• 1 1/4 cups (150g) frozen raspberries (5 1/2 ounces)
• 1/4 cup (45g) sugar
• 1 TBS water

Instructions

1. To make the rice pudding, measure everything for the pudding into the bowl of a 4 1/2 liter (18 cup) slow cooker/crock pot. (I like to split the vanilla pod in two first.)
2. Cover and cook on low for 6 hours, stirring several times. Remove and discard the orange zest and the vanilla pod. (I like to rinse the pod off, dry and then stick it into my sugar bowl.)
3. Mix together the sugar and cinnamon for the cinnamon sugar topping and sprinkle over top.
4. To make the raspberry sauce, stew the raspberries together with the water and sugar in a saucepan until softened.
5. Serve the pudding warm, with the cinnamon sugar on top and with the raspberry sauce (if using) drizzled over each serving. A drizzle of cream is also nice.

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