Grandma's Creamy Crockpot Rice Pudding Recipe

My Grandma's creamy crockpot rice pudding recipe is the kind of slow cooker dessert that warms the house with cozy, old fashioned sweetness. This crockpot rice pudding recipe uses whole milk, heavy cream, cinnamon, sugar, and arborio rice to create a creamy crockpot rice pudding that cooks low and slow into a silky, comforting dessert. Whether served warm from the crock pot or chilled for a firmer texture, this slow cooker rice pudding tastes like pure nostalgia in every spoonful.

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The backstory.

This recipe belonged to my grandmother, and she made it every Christmas Eve without fail. She always hid a single white almond in the pot rice pudding, and whoever found it won a small prize - a tradition that made the table buzz with excitement. She served her rice pudding with a simple raspberry sauce, and while I loved it just as she made it, I now use a cranberry raspberry sauce that keeps her spirit alive with a bright, festive twist.

It's a must make.

Grandma's creamy crockpot rice pudding recipe is all about comfort, tradition, and simple ingredients coming together beautifully.

• Holiday nostalgia. This rice pudding recipe, crockpot style, brings back memories of old-fashioned desserts shared during family celebrations.
• Creamy and rich. Whole milk, heavy cream, butter, cinnamon, and vanilla extract create a thick, silky pudding that feels special in every bite.
• Everyday ingredients. This recipe uses pantry staples like rice, sugar, and milk - easy to keep on hand and simple to pull together.
• Slow cooker ease. While you stir every hour, the slow cooker handles the gentle cooking that makes this pudding turn out deliciously creamy.
• Serve warm or chilled. Enjoy it spoonable and cozy from the crock pot or chilled for a thicker, more traditional pudding texture.

Let's talk flavor and texture.

This creamy crockpot rice pudding cooks until the arborio rice becomes tender and releases its starch, turning the mixture into a rich, velvety pudding. The warm notes of ground cinnamon blend with sweet sugar and vanilla extract, while raisins soften beautifully as they cook. The result is a pudding that's creamy, nostalgic, lightly spiced, and perfectly sweet - exactly what you want from slow cooker rice pudding.

What you'll need.

Simple ingredients come together to create this comforting dessert.

• Arborio rice: The high starch content gives this pudding its signature creamy texture.
• Whole milk: Four cups whole milk help keep the pudding smooth and rich.
• Heavy cream: Adds extra body and luscious creaminess.
• Sugar: Sweetens the pudding without overwhelming the subtle flavors.
• Fine sea salt: Enhances flavor and balances sweetness.
• Ground cinnamon: Adds warm spice and classic rice pudding flavor.
• Raisins: Optional but soften beautifully in the crock pot.
• Butter: Stirred in at the end for richness and a silky finish.
• Vanilla extract: Adds warmth and rounds out the flavor.

For exact ingredient quantities, please see the recipe card below!

How to make rice pudding in a crockpot.

This is just an overview, for full details see the recipe card below! Enjoy!

1. Spray a 4- to 6-quart slow cooker with nonstick spray.
2. Add rice, whole milk, heavy cream, sugar, fine sea salt, ground cinnamon, and raisins (if using). Stir.
3. Cover and cook on low for 3 to 4 hours, stirring every hour to help the rice cook evenly.
4. When the pudding is thick and the rice is tender, stir in the butter and vanilla extract.
5. If needed, add a splash of milk or cream to loosen the pudding.
6. Serve warm or chill for a thicker, firmer pudding.

Make it your way.

Grandma's creamy crockpot rice pudding recipe is easy to customize so you can add personal touches.

• Add condensed milk for extra richness and sweetness.
• Dried cherries for a pop of tart flavor.
• Coconut milk to make it indulgent and lightly tropical.
• Cardamom or pinch of nutmeg for deeper warm spice.
• Chopped apricots for sweet, chewy brightness.

How to serve it.

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This pudding shines whether you enjoy it warm and cozy or chilled and spooned into bowls.

• Warm with a sprinkle of cinnamon sugar.
• Chilled with whipped cream and fresh berries.
• Topped with cranberry raspberry sauce for a holiday twist.
• Layered into small parfait glasses with fruit.
• Spooned alongside shortbread cookies for added texture.

Kori's tips.

• Stir every hour. This helps prevent sticking and ensures even cooking.
• Check around 3 hours. Slow cookers vary and you don't want overly soft rice.
• Add milk if it thickens too much. Rice pudding continues to firm as it cools.
• Use arborio rice. Its starch is what makes the pudding naturally creamy.
• Chill for a thicker texture. Cold pudding becomes even more velvety.

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