Slow-Cooked Rice Pudding
Slow-Cooked Rice Pudding
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Slow-Cooked Rice Pudding

2 H



  1. In the slow cooker, combine the rice, cream, milk and salt. Cover and cook on high heat for 2 hours. Add the sugar and vanilla and stir until the sugar has dissolved. Serve hot or cold. Let cool partially. Serve warm, or cover and chill.


  1. This was very nice. took 2 and half hours on high. Only needed 1/4 cup of sugar and I put in 2 teaspoons of vanilla.

  2. It’s very easy to make , but the end result was more liquid than rice. After adding the sugar I thought it would thicken up but it didn’t not even after I put it in the fridge. Next time I will either put less liquid or cook it longer. Delicious!

  3. This rice pudding is the best!! I like to add cinnamon and raisins in the kast 1/2 hour. Everyone loves it, young and old!

  4. It took at least 3 hours at high setting on our slow cooker. I replaced ingredients with black rice, almond milk, and coconut cream with maple syrup. It was really good

  5. I doubled the recipe as I had exactly 2 cups of rice to use did take a lot longer for me in my crockpot - not sure why. Changes for our tastes: used cream as measured, 1/2 milk, 1/2 almond milk. Added an extra 1/4 cup of brown sugar, and good dash of nutmeg and about 1 tablespoon of cinnamon. (double recipe) Will make again, just will adjust for longer cooking time in my pot.

  6. Yum! Doubled recipe and had to cook on high for 4 hours, not 2. Also had to double the sweetener to make it taste like what my family and I are used to (used Xylitol though, which is a little less sweet than sugar). Used 2% milk but out of cream and butter, so added 1/3 cup coconut oil, and the results were delish. Also, was pretty generous w/ the pinches of salt. Overall, really good, and this will be my go-to rice pudding recipe from now on!

  7. Family favourite. I simply cannot make enough. My previous post mentioned that I had to keep it in the slow cooker longer, but that's not correct. Turning off the cooker at the time limit is sufficient, since once you add the sugar and let it cool down- it thickens up. Keeping it too long in the cooker makes it dry up. And always rinse the rice in cold running water until it runs clear, before cooking it.

  8. I make it with coconut and almond milk and raw organic sugar. The original recipe tastes very good but it is also very rich. Too much fat for me. But I still use the proportions and the indications as a guide for my own version of this recipe. Simple and useful. Thanks for posting it.

  9. I used "Scotti" arborio rice and another Arborio rice and both times it took an additional 1 1/2 hours to slow cook. I think the Arborio rice sucks up too much of the liquid and then makes it a bit dry. I'll try using another type of short grain rice and see if that makes a difference (maybe rinsing the rice will help too)

  10. Great rice pudding. Easy to make. I added soaked raisins and cinnamon at the end. I doubled the recipe. Took longer to cook. I highly recommend this dish. Easy for beginners.

  11. I have made this recipe many times successfully with so little effort. It is shared with friends who also enjoyed it. Thank you.

  12. Just made it. It came together beautifully, will definitely be making it again. I added the lemon peel of 1 lemon and I have to save it was delicious.

  13. Delicious! Needed more than 2 hours in my crockpot but is super creamy.

  14. It sounds delicious, but being a Diabetic the Calories (405) and Carbs 55 are high. Would it make too much of a difference if I used Brown Rice and 2% milk and sweetener and left out the Cream. When I get my new slow cooker I think I will try it (my way).

  15. It is now the familly's favorite. I used half the milk and for the other half I used carnation evaporated milk and 1 can of coconut milk. very nice and creamy. Love it.

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