SLOW COOKER 5-INGREDIENT RICE PUDDING is the kind of dessert I turn to when I want something cozy, creamy, and totally hands off. If you’ve got a sweet tooth but zero energy, this is your new favorite treat. It’s simple, budget friendly, and tastes like a hug in a bowl. I love that it cooks while I’m off doing other things, and the rice turns silky while soaking up all that vanilla milk goodness. No fancy steps. Just honest comfort.
AN OLD-FASHIONED DESSERT
There’s something about rice pudding that feels classic in the best way. It reminds me of family dinners where dessert was humble and satisfying, not fussy. This version keeps that old-fashioned charm while trimming the ingredient list down to the essentials. We’re talking five basics you probably already have in the kitchen. The slow cooker does the work and you get to spoon into a creamy, spoonable pudding that warms you from the inside out.
What I love most is how forgiving it is. Even if you’re not a confident cook, this recipe delivers. The starch in the rice thickens the milk, the sugar sweetens, the vanilla perfumes the whole pot, and a little butter adds the perfect sheen. It’s the kind of dessert you can make for guests without hovering around the stove.
If you’re in the mood to explore more comfort food made easy, you’ll probably enjoy browsing my slow cooker collection too. I keep a lot of simple set-it-and-wait meals there, like this cozy category page: slow cooker recipes you can trust.
Simple Serving Ideas
- Dust the top with cinnamon or nutmeg right before serving.
- Fold in raisins or chopped dried apricots while the pudding cools.
- Spoon on berry jam or honey for a fruity finish.
- Add a dollop of whipped cream if you’re feeling fancy.
However you dress it up, it’s still the same bowl of comfort. 
HOW TO MAKE CROCK POT RICE PUDDING
I wanted to keep this as easy as possible, so the base stays at five ingredients. You can add extra flavors later, but you truly don’t need them. This is why SLOW COOKER 5-INGREDIENT RICE PUDDING is a weeknight win.
Ingredients
- 1 cup uncooked medium or short-grain white rice, rinsed
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 tablespoons unsalted butter
Optional add-ins for serving: pinch of cinnamon, raisins, a drizzle of honey, or a spoon of jam. Keep those extras for topping so your base stays a true five-ingredient recipe.
Directions
- Lightly butter the slow cooker insert or mist with nonstick spray.
- Rinse the rice under cool water until the water runs mostly clear. Drain well.
- Add rice, milk, sugar, and vanilla to the slow cooker. Stir to combine, then dot the top with butter.
- Cover and cook on Low for 3.5 to 4.5 hours, or on High for about 2 to 2.5 hours. Stir once or twice during cooking to keep the rice from clumping.
- When the rice is tender and the mixture is creamy, turn off the heat. The pudding will thicken more as it cools.
- Taste and adjust sweetness if needed. Serve warm, or cool and chill for a thicker texture.
Want more easy slow cooker dinners that play nicely with rice? Try this bright and comforting dish: Slow Cooker Lemon Herb Chicken and Rice. It’s a great savory partner to your sweet pudding night.
Tip for success: different slow cookers run hot or cool. Check a little early the first time you make it so you can learn how your pot behaves. 
Recipe Tips
Here’s how to keep your SLOW COOKER 5-INGREDIENT RICE PUDDING creamy and crowd-pleasing every time. These are the little details I’ve learned from making this on repeat.
Pick the right rice. Medium or short-grain white rice gives the best creamy texture. Long-grain can work in a pinch but may be looser. If you only have long-grain, plan to cook a little longer and stir more often.
Milk matters. Whole milk brings the creamiest result. If you use 2 percent, it will still be good, just a bit lighter. Coconut milk adds a mild tropical note and works nicely too, but try half coconut milk and half dairy milk if you want to limit sweetness.
Stir once or twice. Give it a quick stir a couple times during cooking to prevent sticking and to keep the rice evenly distributed. Don’t lift the lid constantly though. Heat loss will slow things down.
Adjust thickness. If the pudding is too thick when it’s done, stir in warm milk a splash at a time. If it’s too thin, keep the cooker on Warm with the lid off for 15 to 20 minutes and stir a few times. It will tighten as it cools.
Sweeten to taste. Sugar levels are personal. Start with the amount listed, then add a spoonful more if you need. A drizzle of honey at the end can round out the flavor without making it cloying.
Avoid scorching. Buttering the insert helps. If your slow cooker runs hot, use Low instead of High and stir twice during cooking. When the rice is tender, turn the cooker off so the milk does not over-reduce.
If you like prepping breakfast the night before, you’ll love this cozy staple too: Slow Cooker Steel Cut Oats. It uses the same low and slow approach for a creamy bowl that’s ready when you wake up.
“I made this for a family movie night and it disappeared in minutes. I set it on Low around lunchtime, gave it a couple quick stirs, and by evening it was thick, creamy, and tasted like my grandma’s. Saving this for the holidays.”
One more idea: if you crave a different kind of rice comfort, this creamy veggie side is a longtime favorite at my table: Velveeta Broccoli Rice Casserole in the Slow Cooker.
How Long To Cook
Every slow cooker has its personality, but these guidelines will set you up for success:
On Low: 3.5 to 4.5 hours, stirring once or twice. Check at 3 hours the first time. The rice should be tender and the milk thickened into a creamy sauce.
On High: about 2 to 2.5 hours. Stir halfway through. If your cooker runs very hot, check at 1 hour 45 minutes.
Thickness improves as it cools. When you turn the heat off, let the pudding sit 10 to 15 minutes before serving. It will set up and become extra velvety. If it gets firmer than you like, loosen with a splash of warm milk and stir gently.
Batch size matters. If you double the recipe, extend the time by 30 to 45 minutes and stir a little more often. Aim for a slow and steady simmer, not a boil.
Storage
Rice pudding keeps really well, which makes it a handy make-ahead dessert. It also thickens as it chills, so the texture is actually lovely the next day.
Make Ahead
Fridge: Store in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave with a splash of milk to loosen. Stir and taste to adjust sweetness after warming.
Freezer: You can freeze portions for up to 2 months, though the texture softens a bit after thawing. Thaw overnight in the fridge, then warm and stir in milk to revive the creaminess.
Food safety tip: Cool the pudding quickly before refrigerating. Spread it in a shallow dish for 20 to 30 minutes, then transfer to containers and chill.
If you’re in a dessert mood already, you might also like this relaxing treat you can assemble and forget about until it’s time to serve: Slow Cooker Berry Crumble.
Common Questions
Can I use long-grain or jasmine rice? Yes, but the texture will be looser. Increase the stirring a bit and cook a little longer if needed. Medium or short-grain is best for that classic creamy finish.
Will plant-based milk work? Yes. Oat or almond milk will make a lighter pudding. Full-fat coconut milk creates extra richness. Taste for sweetness since some plant milks are already sweetened.
Can I double the recipe? You can. Use a 6-quart or larger cooker, extend the cook time by 30 to 45 minutes, and stir a couple more times to keep it even.
How do I fix pudding that is too thick? Stir in warm milk until it reaches your ideal consistency. Start with 2 to 4 tablespoons and add more as needed.
What about add-ins like raisins or spices? Stir in raisins, cinnamon, nutmeg, or citrus zest after cooking so the base stays creamy and the fruit stays plump.
A Sweet Ending You Can Set and Forget
When life gets busy, SLOW COOKER 5-INGREDIENT RICE PUDDING is a gentle reminder that dessert doesn’t have to be complicated. A few pantry staples, a cozy cooker, and you’re on your way to a bowl of creamy comfort. If you want to compare methods or peek at another take on this classic, check out Crock Pot Rice Pudding – The Country Cook and this tried-and-true Slow Cooker Rice Pudding Recipe. Give it a go tonight, taste, tweak, and make it your own. I think you’ll be surprised at how something so simple can taste this special. 
Slow Cooker 5-Ingredient Rice Pudding
Ingredients
Main Ingredients
- 1 cup uncooked medium or short-grain white rice, rinsed Medium or short-grain gives the best creamy texture.
- 4 cups whole milk Whole milk makes the creamiest pudding.
- 1/2 cup granulated sugar Adjust sweetness to taste.
- 1 tablespoon vanilla extract
- 2 tablespoons unsalted butter For dotting on top before cooking.
Optional Add-Ins
- pinch cinnamon or nutmeg For dusting before serving.
- raisins or chopped dried apricots Optional, add while cooling.
- berry jam or honey For a fruity finish.
- whipped cream Optional topping.
Instructions
Preparation
- Lightly butter the slow cooker insert or mist with nonstick spray.
- Rinse the rice under cool water until the water runs mostly clear. Drain well.
- Add rice, milk, sugar, and vanilla to the slow cooker. Stir to combine, then dot the top with butter.
Cooking
- Cover and cook on Low for 3.5 to 4.5 hours, or on High for about 2 to 2.5 hours. Stir once or twice during cooking to keep the rice from clumping.
- When the rice is tender and the mixture is creamy, turn off the heat. The pudding will thicken more as it cools.
Serving
- Taste and adjust sweetness if needed. Serve warm, or cool and chill for a thicker texture.
