Slow Cooker Rice Pudding is a classic and inexpensive comfort food dessert. My recipe is made with whole milk instead of cream. No canned milk here! Sprinkle the cooked rice pudding with cinnamon sugar and serve warm or chilled.

Check out more dessert recipes for one, including this creamy Panna Cotta for one or my old-fashioned banana pudding recipe recipe for one.

rice pudding in small baking dish.
  • You will notice that this recipe is made without eggs!
  • A simple dessert that will bring back hometown memories.
  • Made without eggs or canned milk.

Click the recipe link at the top of the page to go straight to the printable recipe card, which includes ingredient amounts, a detailed ingredient list, instructions, and recipe notes. You can also scroll through the post for helpful tips and step-by-step instructions. The recipe card is located at the bottom of the post.

Recipe Ingredients and Notes

  • Long Grain Rice – Use white rice, not brown. You can also use short-grain rice like Arborio for an even creamier rice pudding,
  • Milk – Whole milk will give you a more decadent pudding, but low-fat milk can also be used with good results. Some recipes call for canned evaporated milk, but I prefer to make it like my Mom made it, with whole milk and sugar.
  • Vanilla Paste or Extract- Use 100% pure vanilla extract or a vanilla paste can be substituted.
  • Cinnamon Sugar – Mix equal amounts of white granulated sugar and ground cinnamon. Make as little or as much as you like. I Keep a shaker of cinnamon sugar in my kitchen. Brown Sugar is also a delicious substitution.

Easy Recipe Directions

rice pudding ingredients cooking in 2-quart slow cooker.
  1. Spray a 2-quart slow cooker with vegetable oil. Add all the ingredients except the cinnamon sugar and stir.
  2. Cover and cook on low for 4 hours. Stir the mixture a couple of times during the cooking.
  3. Transfer to a small baking dish and sprinkle with cinnamon sugar or spoon into individual serving bowls.
small baking dish of slow cooker rice pudding sprinkled with cinnamon sugar.

Looking for more small slow cooker recipes? Read 14 Easy Recipes to Make in Your Small Slow Cooker

Serving Suggestions

Rice pudding is great warm or chilled. When chilled, the pudding will thicken a bit. Fresh fruit or berries are also wonderful topped over the pudding.

A small Emile Henry Baking Dish is just perfect for the amount of pudding this makes.

How to store leftover pudding

The pudding can be stored in a covered container in the refrigerator for up to 2 days.

What type of rice should I use for rice pudding?

Short-grain rice, like Arborio, is often preferred for rice pudding because it releases more starch and creates a creamier pudding. However, as in this recipe, long-grain rice can also be used, but the texture may be less creamy.

Can I add sugar at the start of the cooking process?

It’s usually better to add the sugar partway through the cooking process once the rice softens up a little. Adding sugar too early can interfere with the rice’s ability to absorb the liquid. However, I did not have any issues with adding sugar at the beginning. The timing of the sugar, in my opinion, is more of an issue with stovetop cooking.

Why is my rice pudding too dry or thin?

The ratio of liquid to rice and the cooking time are the main factors that determine the texture of the pudding. Generally, a ratio of 4-5 cups of liquid for 1 cup of rice is a good start. Note this is a small batch using only 1/2 cup of rice. If your pudding is too dry, it might need more liquid or less cooking time. If it’s too thin or soupy, it might need more time to cook, or you may have used too much liquid.

More Slow Cooker Rice Recipes To Try

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rice pudding in small baking dish.

Slow Cooker Rice Pudding

A simple rice pudding sprinkled with cinnamon sugar. Creamy and delightful classic comfort food dessert.
4.67 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 3 servings
Calories: 231kcal
Author:Sydney Dawes


  • ½ cup short or long grain rice
  • 2 cups milk
  • ¼ cup sugar
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon cinnamon sugar


  • Spray a 2-quart slow cooker with vegetable oil. Add all the ingredients except the cinnamon sugar and stir.
  • Cover and cook on low for 4 hours. Stir the mixture a couple of times during the cooking.
  • Transfer to a small baking dish and sprinkle with cinnamon sugar.


Most of us have long grain rice handy, however using  a short-grain rice like Arborio will provide an even creamier pudding. Long-grain rice can be used but will yield a less creamy result.
Even though one of the benefits of a slow cooker is the “set it and forget it” approach, stirring a couple of times ensures an even, creamy texture.
Slow and low is the best approach for rice pudding in a slow cooker. The rice will absorb the liquid slowly and become tender without burning.
After you’ve turned off the heat, give your pudding some time to rest and thicken before serving. It will continue to absorb liquid and set as it cools.
Add a little more milk toward the end if you want a thinner rice pudding.


Serving: 1cup | Calories: 231kcal | Carbohydrates: 36g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 108mg | Sugar: 28g
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4.67 from 3 votes (2 ratings without comment)

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