If you are looking for a cozy treat, this crockpot rice pudding with instant rice is just the thing. It is creamy, comforting, and has all of those classic flavors just like grandma made it!
There is something super special about rice pudding even if it is really simple. To me, it feels like a warm hug.
If you have instant rice and milk, you are most of the way to a wonderful dessert. This recipe uses just a touch of brown sugar along with the granulated sugar to give it some warmth and depth of flavor.
Of course, vanilla and cinnamon round out the pudding. I like adding raisins to mine.
It is classic and they add a bit of chew and flavor. You could also use craisins or other dried fruits if you would like.
Or, leave them out entirely. The rice pudding is good on its own so it doesn’t need any additions.
Carlee’s Tips and Tricks
This recipe is pretty simple. So, there isn’t a lot that you need to know. However, here are a few tips to make sure you are successful.
Everyone like their rice pudding at different consistencies. As long as the rice is cooked through, you can stop cooking the pudding at the thickness you prefer.
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If the rice pudding gets a little bit thicker than you would like, just stir in a splash of milk and turn off the crockpot so it doesn’t continue to cook.
If the rice pudding is too thin, just cook it a little bit longer. As it cooks, the rice will absorb more liquid and the starches will thicken the remaining liquid.
Rice pudding is good warm or cold. Just remember that it will thicken as it chills if you decide to put it in the fridge.
That’s really about it! I hope you love this fabulous rice pudding recipe and make it over and over again.
Crockpot Rice Pudding With Instant Rice
Equipment
Ingredients
- 6 cups whole milk
- 2 cups uncooked instant rice
- ¾ cup granulated sugar
- 2 Tablespoons light brown sugar
- 1 Tablespoon salted butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup raisins optional
Instructions
- Spray the inside of the crockpot with non-stick spray.
- Add all of the ingredients into the crockpot and stir it together.
- Cook on low for 4 hours, stirring occasionally, or until the rice is tender and the pudding is at your preferred thickness.
- Garnish with pieces of cinnamon stick, a sprinkle of ground cinnamon, and a few raisins, if desired, and enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Rice pudding can be enjoyed warm or cold, it is up to you!
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