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Crock Pot Rice Pudding Recipe

Creamy, dreamy easy rice pudding made in your slow cooker. Simple to prepare, and positively delicious, this dairy-free rice pudding is an amazing dessert!

Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings: 6 to 8 servings
Calories: 328 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup short grain white rice*
  • 3 cups water
  • 2 (15-oz.) cans full-fat coconut milk
  • 1 tsp ground cinnamon
  • ½ tsp sea salt
  • 3 cinnamon sticks
  • 1/2 cup pure maple syrup to taste**
  • 2 tsp pure vanilla extract
Optional Additions:
  • 1 large egg whisked
  • ½ cup raisins
  • 1 to 3 Tbsp rum or brandy

Instructions

    Cup of Yum
  1. Plug in your crock pot and spray the bottom and sides with cooking spray. This makes for easier cleanup once the pudding has finished cooking.
  2. Transfer the uncooked rice to the crock pot, along with the coconut milk, water, ground cinnamon, cinnamon sticks, and sea salt.
  3. Give everything a big stir.
  4. Secure the lid on the slow cooker and slow cook on High heat for 3 to 4 hours or until it reaches your desired consistency. Stir the rice pudding once every hour if you are around to do so.
  5. Once the pudding has finished cooking, add the pure maple syrup, vanilla extract and rum and stir well. Taste rice for flavor and add more pure maple syrup, cinnamon, rum, and/or coconut milk to taste. Note: If rice appears dry, continue adding coconut milk until it reaches desired creaminess.
  6. Serve either hot or chilled.

Notes

  • *I use arborio rice but any type of short grain white rice will work.
  • **The way this recipe is written, the pudding turns out slightly sweet, but not very sweet. If you like a sweeter treat, increase the pure maple syrup or add some brown sugar or granulated sugar.
  • You can cook rice pudding on Low Heat for 6 to 8 hours, stirring every couple of hours, or until the pudding reaches your desired consistency.
  • Store leftover rice pudding in a sealed airtight container in the refrigerator for up to 10 days.
  • If you'd like to add one egg at the end of the cooking process, temper it with some of the rice pudding mixture or warm coconut milk after the rice has been cooking 2.5 hours. Stir the tempered egg into the rice pudding, then cook on high heat for another 30 minutes to 1 hour.

Nutrition Information

Serving 1of 8 Calories 328kcal (16%) Carbohydrates 32g (11%) Protein 3g (6%) Fat 23g (35%) Fiber 1g (4%) Sugar 20g (40%)

Nutrition Facts

Serving: 6to 8 servings

Amount Per Serving

Calories 328

% Daily Value*

Serving 1of 8
Calories 328kcal 16%
Carbohydrates 32g 11%
Protein 3g 6%
Fat 23g 35%
Fiber 1g 4%
Sugar 20g 40%

* Percent Daily Values are based on a 2,000 calorie diet.