Slow Cooker Rice Pudding

The nutty flavor of brown rice gives my slow cooker rice pudding a tasty bite while the hearty texture holds up to the slow cooking process. This creamy dessert is sweet and warm, and goes great with morning coffee too!

I originally made this recipe in 2014. How time flies! Over the years, I haven’t changed much about it–because it’s basically just a good recipe. You’re going to love it!

Many rice puddings use plain white short grain rice, but I find it can get mushy when cooked in the slow cooker. Not only does brown rice taste delicious, but it actually holds its shape when cooked for a long period of time–plus it brings some extra fiber and nutrition to this sweet treat! 

And, since my rice pudding cooks in the slow cooker, this recipe offers you the chance to be lazy and get a delicious dessert all at the same time. I often make an extra big batch of this creamy rice pudding so that I can pack individual portions in the freezer.

I love knowing I can reach for a homemade, comforting dessert at the end of a long day–especially when the work to make it is already done and I just need to heat and eat! Cue the snuggly blanket and my favorite tv series.  

Slow Cooker Rice Pudding Ingredients

• Dairy-free milk – I used almond milk due to its neutral flavor. Other great options would be coconut milk or oat milk–just make sure to choose unsweetened, unflavored varieties. If you are using coconut milk, I advise using full-fat coconut milk as it is less likely to curdle. 
• Brown rice – Short grain brown rice is my favorite type of rice for crock pot rice pudding. It offers a chewy bite and nutty taste. 
• Coconut sugar – Coconut sugar has a caramel-like flavor with subtle hints of toffee. If you do not have coconut sugar, you can use organic cane sugar–just be sure to avoid traditionally refined white or brown sugar, as they are often not completely vegan. 
• Raisins – I love the way that the raisins become plump and juicy once the rice pudding is cooked. Opt for quality raisins, like sultanas or seedless raisins. Both of these have mild flavor, and just the right amount of sweetness to them! Dried cranberries would work here too if you prefer! 
• Ground cinnamon – A classic addition to most rice pudding recipes. Cinnamon adds a hint of spice that accentuates the nutty brown rice and creamy plant-based milk.  
• Flaxseed meal – Helps to thicken the rice pudding and gives an additional nutty taste. 
• Vanilla extract – Gives your creamy rice pudding an aromatic, floral sweetness. 

How to Make Slow Cooker Rice Pudding

1. Combine. In your slow cooker, combine all ingredients: dairy free milk, uncooked brown rice, coconut sugar, raisins, ground cinnamon, flaxseed meal, and vanilla extract. Stir to mix. 
2. Cook. Cover and cook on low for 2 hours, then remove the lid and stir the hot rice mixture. Replace the cover and continue cooking for about 1 more hour, until the rice is tender. 
3. Enjoy! Stir one more time before serving your rice pudding warm in bowls. Sometimes I give mine an additional sprinkle of cinnamon to serve. 

Chef Tips 

Make Sure to Use Ground Flaxseed Meal. 

Also called “flax meal” and “flax flour”, ground flaxseeds provide better thickening action as opposed to the whole seeds. If you already have whole flax seeds on hand, you can easily make your own flaxseed meal by blitzing them in a spice / coffee grinder (make sure it is cleaned of any spice or coffee residue!), food processor, or blender. If using a food processor or blender, you’ll need to grind a larger batch of seeds. 

How to Store 

Refrigerating. Allow leftover rice pudding to cool to room temperature before storing. This helps prevent condensation, which can make the pudding watery. Transfer the cooled rice pudding to an airtight container and refrigerate for up to 5 days. 

Freezing. Portion the pudding into freezer-safe containers or bags, making sure to leave a little space at the top of each container for expansion. As mentioned above, I like to make some single serve portions for a quick and easy dessert option on hand! Frozen rice pudding will keep for up to 2 months, but note that the texture might change slightly after freezing and thawing.

Thawing. Thaw frozen rice pudding in the refrigerator for several hours or overnight until softened. 

Reheating. Reheat your rice pudding in the microwave, stirring about every 30-seconds or so until warm. Or, reheat in a saucepan over medium-low heat, stirring occasionally. If the pudding is too thick or seems dry, add a splash of milk to loosen it up.