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–+ servings
Two bowls of creamy rice pudding with cinnamon in front of the slow cooker they were cooked in.

Crockpot Rice Pudding With Instant Rice

Looking for an easy & comforting treat? Try Crockpot rice pudding! This classic recipe requires just a few simple ingredients. It’s creamy, satisfying, & perfect for dessert or just a random snack.
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Servings: 8 Servings
Author: Carlee

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! 

Nutrition

Serving: 1serving | Calories: 317kcal | Carbohydrates: 55g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 159mg | Potassium: 362mg | Fiber: 1g | Sugar: 31g | Vitamin A: 341IU | Vitamin C: 0.5mg | Calcium: 238mg | Iron: 2mg
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