This creamy Slow Cooker Rice Pudding is an indulgent, comforting dessert that takes just minutes to prepare and then cooks hands-off in your slow cooker.
I love that this classic Slow Cooker Rice Pudding needs only a few basic ingredients and about five minutes of prep. The slow cooker does the rest, giving you a warm, silky dessert with soft pudding rice and a rich vanilla and nutmeg flavour.
This method—often called Crock Pot Rice Pudding—is convenient and reliable because the low, steady heat allows the rice to release starch slowly, producing a thick, creamy texture. Resist the urge to speed things up by using the high setting; low and slow is essential for the right consistency.
Pudding rice (a short-grain white rice) is used here because it contains plenty of starch, which helps the pudding thicken. Most supermarkets carry it in the rice aisle or with baking goods.
Note that different rice brands absorb milk at different rates. You may need to add extra milk while the pudding cooks to reach your preferred consistency. The pudding will also continue to thicken slightly as it cools, so stir in a splash of milk when reheating if needed.
Why you’ll love this easy Slow Cooker Rice Pudding
- Only a few simple, pantry-friendly ingredients
- About five minutes of active prep
- Rich, creamy homemade comfort food
Notes from Sarah
Traditional British rice pudding is nostalgic and comforting. It’s a simple dessert that pairs well with roast dinners and hearty casseroles and is easy to customise with toppings such as jam, golden syrup, honey, fresh berries, or simply a sprinkle of sugar.
Serve warm for that classic pudding experience, or enjoy it chilled—both are delicious.
Slow Cooker Rice Pudding – Ingredients
- Pudding rice – a short-grain white rice. No need to rinse.
- Double cream – also known as heavy cream (use a minimum 35% fat cream if available).
- Caster sugar – superfine or baker’s sugar works well.
- Vanilla extract – use extract rather than imitation vanilla for the best flavour.
- Nutmeg – freshly grated if possible, or ground nutmeg.
- Salt – a pinch to balance the sweetness.
- Whole milk – for a creamier result. A dairy alternative could work but may need quantity adjustments.
- For serving – golden syrup, jam, honey, or fresh fruit.
How to make Slow Cooker Rice Pudding
1. Combine all ingredients in the slow cooker: rice, double cream, sugar, vanilla, nutmeg and a pinch of salt. Add 400ml of the milk and reserve any extra milk in case you need to loosen the pudding during cooking. Stir briefly and cover with the lid.
2. Cook on the LOW setting for 3–4 hours, stirring every hour to prevent sticking and ensure even cooking. The pudding is ready when the rice is very tender and the mixture is creamy. Serve immediately, topped with your chosen accompaniment.
Storage and reheating
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: You can freeze cooled pudding in a suitable container. Texture may change slightly after thawing but it will still taste good.
When reheating, add a splash of milk to loosen the pudding and warm until piping hot. Alternatively, enjoy cold.
Recipe tips
Cook on low
This pudding needs the LOW setting. Higher heat will cook too quickly and can lead to uneven texture or sticking.
Stirring
Stir every hour to prevent the rice settling and sticking to the pot, and to encourage even cooking.
Consistency
Different rice types absorb milk differently. Keep around 150ml of extra milk on hand and add it little by little as needed until you reach the texture you prefer.
More slow cooker puddings
Slow Cooker
Slow Cooker Chocolate Orange Pudding
Desserts
Hot Cross Bun Bread and Butter Pudding
Desserts
Slow Cooker Sticky Toffee Pudding
Slow Cooker
Slow Cooker Apple Crumble
FAQs
Yes. Slow cooker rice pudding tends to be lighter, smoother and a little fluffier. Oven-baked pudding is often denser and may develop a golden skin on top that doesn’t form in a slow cooker. The slow cooker method is generally easier and more hands-off.
The rice should be very tender with no hard centre. If the rice still has a bite, cook a little longer and add milk if the mixture becomes too thick while finishing.
Pudding rice (short-grain white) is ideal because it releases starch and thickens the pudding. Arborio risotto rice is the closest alternative, but results may vary with other white rices such as basmati.
Expect 3–4 hours on the LOW setting. Check at the 3-hour mark and continue cooking until the rice is soft and the pudding has reached your desired consistency.
Different rice brands absorb liquid differently, and the pudding also thickens as it cools. If it seems thin, allow it to cool a little; if still too loose, simmer longer or add a small amount of extra rice or stirred milk to adjust texture.
Try this recipe and let us know how it turns out. Share your photos and tag us on social media if you like to show off your creations.
Slow Cooker Rice Pudding
Ingredients
- 150 g (3 cups) pudding rice — no need to rinse
- 200 ml (1 cup) double cream
- 50 g (1/4 cup) caster sugar
- 1 tsp vanilla extract
- 1/4 tsp grated nutmeg (or ground nutmeg)
- Pinch of salt
- 400 ml (1 2/3 cups) whole milk (reserve extra if needed)
For serving:
- Golden syrup, jam, honey or fresh fruit
Instructions
- Combine: Put the rice, cream, sugar, vanilla, nutmeg and salt into the slow cooker. Add 400ml of milk and stir. Reserve any extra milk to add during cooking if needed.
- Cook: Cook on LOW for 3–4 hours, stirring every hour to prevent sticking and ensure even texture. The pudding is done when the rice is tender and the mixture is creamy. Serve warm.
Notes
Adding more milk: Different rice brands absorb liquid differently. You may need up to an extra 150ml milk during cooking—add a little at a time and stir well.
Leftovers: Keep in the fridge for up to 3 days. Add a splash of milk when reheating to restore creaminess.
Don’t worry if it seems thin: Rice pudding often thickens as it cools. If it remains too loose after cooling, warm and simmer gently to reduce or stir in a small amount of extra rice cooked to the desired texture.
How to tell if it’s cooked: The rice should be fully tender with no hard centre. If it still has a bite, continue cooking and add milk if needed.
Nutrition (per serving)
Carbohydrates: 49 g
Protein: 7 g
Fat: 22 g
Nutrition information is automatically calculated and should be used as an approximation.