If you’ve been craving a dessert that’s both soul-soothing and effortlessly easy, you’re in for a treat with this Creamy Slow Cooker Rice Pudding Recipe. Trust me, it’s my go-to comfort food when I want something sweet and cozy without tons of fuss—the slow cooker does all the hard work while you relax or get on with your day. Plus, the texture is just heavenly: rich, creamy, and perfectly tender every single time.
Why You’ll Love This Recipe
- Hands-off cooking: You just toss the ingredients in, set the slow cooker, and go about your day.
- Rich, naturally creamy texture: Coconut milk and butter create a dreamy, luscious pudding without any cream needed.
- Customizable flavors: Add vanilla, cinnamon, or your favorite toppings to make it truly yours.
- Family-friendly dessert: Sweet enough to satisfy but wholesome enough to feel good about serving.
Ingredients & Why They Work
This recipe is simplicity itself, but the magic lies in how these few ingredients blend perfectly to develop that silky-soft, comforting pudding we all love. Each component has a part to play, making your slow cooker work its best.
- Basmati rice: Its fluffiness and subtle fragrance are perfect for pudding; it absorbs the liquid well and keeps from turning mushy.
- Sugar: Just enough to sweeten without overpowering—feel free to adjust depending on your taste.
- Canned coconut milk: This is the secret to creamy richness; it’s thicker and more flavorful than regular milk.
- Butter: Adds silky texture and a slight indulgent richness that brings the pudding together.
Note:
Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One of the best things about this Creamy Slow Cooker Rice Pudding Recipe is how adaptable it is. Over time, I’ve discovered little twists that make it even better or suit what’s in my pantry or mood that day. Let your creative side out—you won’t regret it.
- Spiced Up: Adding a teaspoon of cinnamon or nutmeg just before cooking fills the house with warmth; it’s become my favorite fall twist.
- Vanilla Boost: Sometimes I splash in vanilla extract at the end to brighten all the flavors—it’s a simple upgrade that feels special.
- Fruit Mix-ins: Toss in raisins or fresh berries right before serving for bursts of sweetness and texture contrast.
- Dairy-Free Version: The canned coconut milk already makes it naturally dairy-free, but skipping butter or using coconut oil works great too.
Step-by-Step: How I Make Creamy Slow Cooker Rice Pudding Recipe
Step 1: Rinse the Rice Gently
Start by rinsing the basmati rice in cold water until the water runs clear. This washes away excess starch and keeps the pudding from getting gluey, helping all those grains stay nice and separate yet tender. I like to let the rice drain in a sieve for a few minutes so it’s not too wet going into the cooker.
Step 2: Combine Ingredients in the Slow Cooker
Pop the rinsed rice, sugar, creamy canned coconut milk, and butter into the slow cooker. Stir everything gently to mix it all up—this makes sure the sugar is partly dissolved and the butter will melt evenly throughout the pudding as it cooks.
Step 3: Set and Forget—Cook Low and Slow
Cover your slow cooker and set it on high for 2 to 3 hours, or low if you want to let it cook longer for 4 to 6 hours. This longer, gentler cook time develops those comforting creamy textures without having to babysit the pot. I’ve tried both settings and honestly, it’s a little about your schedule—high is perfect if you want it after a short afternoon, low if you want something ready at dinner.
Step 4: Stir and Assess
Once the cooking time is up, give your rice pudding a good stir. It should be thick and luscious, with the rice tender and infused with that rich coconut flavor. If it’s still a bit too loose, you can pop the lid back on and cook for another 20-30 minutes.
Step 5: Cool Completely and Chill
Now for the hardest part—waiting! Let the pudding cool completely, then divide it into containers or ramekins and stick them in the fridge. This chilling step helps all the flavors meld together and firms up the texture to that perfect creamy spoonful you’re craving.
Step 6: Serve and Enjoy
When serving, add your favorite toppings or mix-ins—maybe a dollop of whipped cream, fresh berries, or a sprinkle of cinnamon. Each spoonful feels like a warm hug, even though it’s cold.
Pro Tips for Making Creamy Slow Cooker Rice Pudding Recipe
- Use Full-Fat Coconut Milk: I once tried light coconut milk and the pudding turned out a bit watery—full-fat gives that luscious creaminess you want.
- Avoid Overcooking: Slow cookers can vary, so check the pudding 30 minutes before the timer ends to prevent it from drying out.
- Stir Halfway: If you’re around, give it a gentle stir halfway through cooking to keep rice from sticking to the sides and help even cooking.
- Cool Before Refrigerating: I learned not to cover it hot in the fridge; letting it cool first avoids condensation that can water down your pudding texture.
How to Serve Creamy Slow Cooker Rice Pudding Recipe
Garnishes
For me, a dusting of cinnamon or nutmeg plus fresh whipped cream is unbeatable. Sometimes I raid my freezer for frozen berries or warm up a quick fruit compote to spoon over it—it adds vibrant color and texture contrast. Raisins or toasted coconut flakes are also delightful if you want some chew and crunch.
Side Dishes
This pudding is pretty rich on its own, so I usually keep sides simple—maybe a hot cup of chai tea or a fresh green salad to balance sweet with a bit of savory freshness. It also pairs wonderfully with light vanilla cookies or biscotti if you want a crunchy treat alongside.
Creative Ways to Present
For special occasions, I like serving this in pretty glass jars layered with fruit compote and a dollop of cream, like a parfait—you get those layers that look elegant and taste amazing. You can also pipe whipped cream on top in swirls and sprinkle crushed nuts or cinnamon sticks for a cozy touch that impresses guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftovers to airtight containers and keep them in the fridge. It stays delicious for up to 4 days, which is perfect because it rarely lasts that long in my house! Remember to cover it well to prevent it from absorbing fridge odors.
Freezing
I’ve frozen rice pudding in small portions a couple of times with decent results. Let it cool completely, then freeze in airtight containers. Defrost overnight in the fridge. The texture can be a bit softer after thawing, so I recommend adding fresh toppings to freshen it up when you serve.
Reheating
Reheating is simple! Warm it gently in the microwave or on the stove with a splash of coconut milk to loosen it up if needed. Stir frequently to avoid scorching. I like to serve it warm for a cozy dessert, but it’s just as good cold.
FAQs
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Can I use other types of rice for this recipe?
While basmati rice works best for this slow cooker rice pudding due to its aroma and texture, you can use other long-grain rice varieties. Just keep in mind that some rice types may become mushier or cook faster, so adjust your cooking times accordingly.
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Is it possible to make this pudding vegan?
Absolutely! This recipe is mostly vegan already thanks to coconut milk. To make it fully vegan, swap the butter with coconut oil or a plant-based butter alternative. The texture and taste remain wonderfully creamy.
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How do I prevent the rice pudding from sticking to the slow cooker?
To avoid sticking, it helps to stir the pudding gently once halfway through cooking if you’re around. Using a non-stick slow cooker insert or spraying a bit of oil before adding ingredients can also help. Plus, stirring at the end loosens anything that might cling.
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Can I add vanilla and spices during cooking?
Definitely! Adding 2 teaspoons of vanilla extract and 1 teaspoon of spices like cinnamon, nutmeg, or cacao powder before cooking infuses the pudding with extra warmth and flavor. I usually add these at the start so the flavors develop beautifully.
Final Thoughts
This Creamy Slow Cooker Rice Pudding Recipe has become one of those comforting staples in my kitchen. It’s a recipe that’s forgiving, delicious, and easy—exactly what I look for when I want a homey dessert without all the fuss. I hope you find joy in making it as much as I do, and maybe it’ll earn a spot on your favorites list too. Seriously, once you try this, you’ll see why it’s such a fan-freaking-tastic recipe to keep on hand for cozy nights or casual sweet treats.
Print
Creamy Slow Cooker Rice Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Slow Cooking
- Cuisine: International
- Diet: Vegetarian
Description
This Slow Cooker Rice Pudding recipe offers a creamy, comforting dessert made with basmati rice and rich coconut milk. Gently cooked in a slow cooker, the pudding requires minimal effort and yields a deliciously smooth and flavorful treat perfect for serving chilled with your favorite toppings.
Ingredients
Main Ingredients
- ½ cup basmati rice
- ½ cup sugar
- 3 cups canned coconut milk
- 2 tablespoons butter
Instructions
- Rinse Rice: Thoroughly rinse and drain the basmati rice under cold water to remove excess starch for a creamier pudding texture.
- Combine Ingredients: Add the rinsed rice, sugar, coconut milk, and butter to the slow cooker. Stir well to mix all ingredients evenly.
- Cook Pudding: Cover the slow cooker and cook on high for 3 hours or on low for 6 hours, allowing the rice to become tender and the pudding to thicken.
- Stir Thoroughly: After cooking, stir the rice pudding well to combine any separated liquids and ensure a smooth consistency.
- Cool Down: Let the rice pudding cool completely in the slow cooker or transfer to a bowl to speed cooling.
- Serve Chilled: Divide the pudding into serving containers and refrigerate. Serve chilled with optional mix-ins or toppings like cinnamon, fruit compote, or whipped cream.
Notes
- Add 2 teaspoons of vanilla extract directly into the slow cooker for extra aroma and depth of flavor.
- Enhance the pudding by stirring in 1 teaspoon ground cinnamon, nutmeg, or cacao powder.
- Top servings with fresh whipped cream for a luscious finish.
- Serve alongside fruit compote or fresh berries to add a natural sweetness and texture contrast.
- Mix in raisins for a classic rice pudding experience with bursts of sweetness.
