Crock Pot Rice Pudding recipe made dairy-free and refined sugar-free. This easy slow cooker rice pudding requires minimal ingredients and turns out so thick and creamy!
The first time I tried rice pudding, my whole world flipped upside down and sideways.
One of my best friends is from Bolivia, and back in our high school days, she would make a huge pot of arroz con leche (rice pudding) regularly for her whole family (myself included) to enjoy. We’d eat it warm, cold, with extra sugar or milk…any way we’d choose. Arroz con Leche became my favorite thing to eat and continues to be one of my favorite dessert recipes.
Homemade rice pudding is easy to prepare, and even easier if you make it in the Instant Pot or Crock Pot because you don’t need to continuously stir and monitor the rice pudding.
This crockpot rice pudding recipe requires nothing more than stirring all of the ingredients in a slow cooker then cooking it on High heat for a few hours.
If you prefer using your electric pressure cooker, make my Instant Pot Rice Pudding recipe!
The next time you’re looking for an impressive dessert recipe that everyone will love, whip up this gem!
Ingredients in Traditional Rice Pudding:
Traditionally, rice pudding is made with short or long-grain rice, whole milk, cream, sugar, and sometimes cinnamon and raisins. In order to get the creamy pudding-like consistency, an egg is usually tempered in cream then added to the cooked rice.
Since we’re making this recipe silly simple in a crock pot, we can skip the egg altogether and rely on the coconut milk for thickness and creaminess. In this sense, it is easy to make dairy-free vegan rice pudding that anyone can enjoy.
If you’re an egg-tempering maven, feel free to reserve some of the coconut milk and heat it up to temper one whole egg or two egg yolks. Add it to the rice pudding 30 minutes before it has finished cooking.
Let’s go over the simple ingredients for this particular creamy rice pudding recipe in detail, as each one serves an important purpose.
Ingredients for Dairy-Free Rice Pudding:
Short Grain Rice: As mentioned above, short-grain white rice is the best rice to use for rice pudding. I have also used arborio rice (the same rice one would use to make risotto), as I find it has such amazing soft and plump texture.
While any type of rice, like basmati rice, one minute rice, or even brown rice will work, for the best result, stick with short grain white rice.
Full-Fat Canned Coconut Milk: Adding richness and creamy texture to the rice pudding while keeping it dairy-free, we use full-fat canned coconut milk. Coconut cream works for this creamy dessert too. I don’t recommend replacing the coconut milk with any other non-dairy milk like almond milk because it serves such a key role in bringing this slow cooker rice pudding recipe flavor.
If you aren’t dairy-free, replace the coconut milk with 4 cups of milk or a combination of milk and cream. I would recommend a combination of heavy whipping cream or half & half and milk, as the fat content is what makes this yummy dessert so irresistible.
You can do 3 cups of whole milk and one can of sweetened condensed milk for a traditional method.
Pure Maple Syrup: Making the rice pudding nice and sweet yet keeping the sweetener more natural, I love using pure maple syrup.
For those of you who crave extra sweet in your sweet treats, feel free to go heavy on the pure maple syrup, or use one cup sugar such as brown sugar or regular granulated cane sugar.
For less added sugar, use your favorite sugar-free sweetener.
Ground Cinnamon: One teaspoon ground cinnamon goes a long way in bringing that iconic arroz con leche flavor to this simple rice pudding recipe.
Cinnamon Stick: In addition to ground cinnamon, we toss in three cinnamon sticks as they provide an entirely different experience from regular ground cinnamon. It is difficult to articulate the difference between cinnamon and cinnamon sticks in terms of flavor, but cinnamon sticks have an additional kick to them for bigger, bolder flavor. If you can get ahold of cinnamon sticks, use 2 to 3 teaspoons of ground cinnamon.
Pure Vanilla Extract: A little vanilla extract brings a warm flavor to the pudding, giving it a well-balanced flavor profile.
Rum or Brandy (Optional): I figured coconut milk and rum are like two peas in a pod, so I decided to add rum once the rice had finished slow cooking.
This give additional richness to the dessert without it tasting overly boozy. It just gives it that special je ne sais quois. Skip it if you don’t do alcohol.
Optional Additions:
Egg: Many cultures mix tempered eggs or egg yolks into the pudding at the end of the cooking process to help thicken it and to add richness and creamy texture. If you’re egg-free, skip the process of tempering the egg and adding it to the pudding.
Raisins: For my raisin lovers, add one cup raisins to the crock pot at the same time as the rest of the ingredients.
Cocoa Powder: Stir 1/3 cup of cocoa powder in at the end of cooking for chocolate rice pudding. I also recommend increasing the sweetener if you add cocoa powder.
Butter: If you aren’t dairy-free stir in 2 to 3 tablespoons of unsalted butter at the end of the cooking process.
What Type Of Rice To Use For Rice Pudding?:
What is the best type of rice for rice pudding? Short grain white rice is generally recommended, although you can get away with using other types of white rice including long grain rice like jasmine rice.
Sushi rice and arborio rice work great and yield a nice thick starchy result.
Origins of Rice Pudding:
As it turns out, there are tons of cultures worldwide that have their own take on rice pudding. Middle Eastern and North African countries have their own take, as well as Asian, Latin American, and European countries.
Some cultures use ginger and caraway for flavoring the rice pudding, where some even incorporate flour, rosewater, saffron, and/or date syrup. Some cultures bake the rice pudding, where others slow cook it on the stove top.
As it turns out, the Sri Lankan version of rice pudding incorporates coconut milk, which is the approach we’re taking with this recipe.
You can also add raisins, which plump up during the slow cooking process, and can serve the pudding with chopped nuts and/or fresh fruit.
How to Make Crock Pot Rice Pudding:
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.
Transfer the uncooked rice to the crock pot, along with the coconut milk, water, ground cinnamon, cinnamon sticks, and sea salt.
Give everything a big stir.
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 If you’re able to stir the pudding a few times throughout the cooking process, feel free to do so.
Once the rice pudding is nice and thick, stir in the pure maple syrup, rum, and the vanilla extract and taste the pudding for flavor. Add more sweetener if you’d like.
Transfer the rice pudding to an airtight container and refrigerate until completely chilled. You can also serve rice pudding warm fresh out of the crock pot, which is what I often do.
Typically rice pudding is served cold, so be sure to take into account the chill time if you’re serving it cold.
Store any leftovers in an airtight container in the refrigerator for up to one week.
Serve coconut milk rice pudding with more coconut milk and an extra dash of cinnamon on top.
Note: If you’re savvy with tempering eggs, temper one egg with a little of the rice pudding mixture and add it to the crock pot after the rice has been cooking for 2 and a half hours.
Cover the crock pot again after adding the egg mixture and cook for an additional 30 minutes on high heat.
How Long to Cook Rice Pudding in the Crock Pot:
For the best result, cook rice pudding on High heat for 3 to 4 hours in the slow cooker.
I have had success cooking rice pudding on Low Heat for 8 hours, although the results seem to vary with low heat because the low setting on crock pots can vary. For this reason, I recommend sticking with High heat for 3-4 hours.
And that is all! Enjoy this slow-cooker rice pudding recipe when you’re entertaining family and guests for a comforting dessert.
If you’re looking for more easy recipes for delicious desserts, check these out!
More Delicious Dessert Recipes:
- Gluten-Free Dairy-Free Bread Pudding
- The Best Gluten-Free Coffee Cake
- Dairy-Free Crème Brûlée
- Keto Pots de Crème
- Coconut Tapioca Pudding
- Gluten-Free Brown Rice Flour Brownies
Set it, forget it, rice pudding for breakfast!
Crock Pot Rice Pudding (Vegan and Naturally Sweetened)
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
- 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.
- Transfer the uncooked rice to the crock pot, along with the coconut milk, water, ground cinnamon, cinnamon sticks, and sea salt.
- Give everything a big stir.
- 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.
- 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.
- Serve either hot or chilled.
Notes
Nutrition
This recipe was originally published October 19, 2015. I added more information to the post, re-photographed the recipe, and made a couple small changes to the recipe.
This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.
Lovely recipe and post! Yes rice pudding holds distinct memories for me, my twin and I when we were five or so, she insisted on piling up salt in hers (?), I remember telling her not to, but she’s incredibly stubborn. On eating it she cried and never ate rice pudding again. More for me. I come from a big family and the competition for the coveted skin on top was fierce! 🙂
Do you think this would work with brown rice. I want to make this right now and it’s the only rice I have in the house!
I would think brown rice would work fine, as long as you’re okay with the pudding turning out a little grainy. Although the texture won’t be super soft, I think it would still taste great! Let me know if you try it with brown rice, Mindy!!
Loooooove that this is made in the crock pot. The first time I tried arroz con leche I was with Miguel at an authentic restaurant in DC and it was SO GOOD. I’ve only ever made my own once but never in the crock pot–brilliant!
I love the idea of making this in the slow cooker! Love the addition of rum!
OoOo what a great idea adding rum to this! Also loving the fact this can be made in a crock pot. With my hectic schedule this month, I need as many crock pot recipes as I can get my hands on.
Confession: I always burn rice pudding because I can’t seem to get myself organized enough to manage the constant stirring. So YEAH for making it in the crock pot. Dreamy for sure!!
I can’t remember the last time I had rice pudding (or which cultural version it was) but this definitely has me craving some! I love that you thought to make it in a slow cooker too. It doesn’t get better than waking up to warm, creamy and bowl of rice pudding, all ready to go! And a touch of rum first thing in the morning? Sign.me.up. 🙂
I looooove rice pudding! Making it in the crock pot is such a good idea, especially because my favourite recipe involves quite a lot of stirring. I also do an Indonesian black rice pudding which uses coconut milk – something I had for breakfast while in Bali last winter. Defo gonna make this one stat!
I’m a little ashamed to admit that I’ve never made rice pudding!! This sounds fantastic with the coconut milk and that rum! And now I want this for lunch…
This looks so comforting and milky and creamy and I can’t believe it’s vegan! So yum 🙂
OMG! YOU PUT RICE PUDDING IN THE CROCK POT!!!!!! I didn’t think I could love you anymore than I already did, but clearly I was wrong. Have I ever mentioned that I love rice?? Like, please let it be my last meal kind of love. Granted, the rice pudding I grew up on is more like bread pudding consistency because it’s baked, but whatever. I’d never turn down a helping of this. Also, I probably wouldn’t tell ol’ Jerry I had made it because then I would have to share. P.S. Miss you. Let me know what’s happening. Nosy minds want to know. haha
I’ve never actually had rice pudding! I must though! This looks so yummy!
Your friend sounds amazing, and so does this rice pudding. I love that you made it crazy easy to make by using the help from the slow cooker. Also, now that you’ve made rice pudding so simple, I fear I may make it weekly.
I love rice pudding, and you’ve made it so approachable by using a slow cooker! You’ve got two of my favorite ingredients in here too…maple syrup and coconut milk…so this is just a sure fire for me!
I haven’t had rice pudding in ages, but I love the idea of waking up to this cinnamon scented goodness!
Rice pudding is very popular in Brazil too. My mom used to make for me and my sister when we were little. So this recipe brings me good memories. But I can’t remember the last time I has rice pudding. I love that this is made in the slow cooker, Ju. Hope you are having a great week 😉
I have to admit, I have never had rice pudding! This sounds amazing and I love that it’s made in a crockpot- I’ll have to try this out 🙂
Will use your recipe 100%! Rice: Jasmine (I prefer more than Basmati), thank you!
I will use Jasmine rice as well.
This look so good! I will try it today. Thank u.
This spiced rum sounds epic in here- so creamy 🙂
Look very testy and its simple. Love it. So delicious!
Love it, rice never been more delicious.
I have just made this but is extremely watery. I used short grain (pudding) rice instead of the brown rice. Any help with this please?
Thanks
Hi Georgina, I’m sorry to hear that! What kind of coconut milk did you use? My guess is the rice had something to do with the wateriness, and if you used a lighter coconut milk than the full-fat canned coconut milk, that could be the culprit, too. For the time being, can you drain some of the liquid out? Has the rice finished cooking, or is it still in the process of cooking?
Can you use Almond Milk in place of dairy milk?
I made this recipe and the rice came out very crunchy. What did I do wrong?
Made this yesterday. It was delicious despite my having forgotten to add the vanilla. This was a family tradition at my grandmother’s for every special occasion. Think I will revive it in my home. Thank you so much. This taste very close to the egg and milk variety I grew up with
I’m so happy you like it, Isabelle! xoxo
Made this today and it is delicious! Love that it is vegan and gluten free. I put my crockpot on low, but unfortunately became busy visiting with my mom and it turned into mush around hour 4! I guess my crockpot is hot. Now I know for next time. So make sure you are checking regularly.
Hi Sherri! This is great advice! I’ve noticed my old crock pot’s low setting is lower than my newer crock pot. This is great advice for others trying the recipe. I’ll test it in my newer crock pot on the low setting to get an accurate update on time. xoxox
Can you make this with leftover white rice? What changes would I need to make? Less coconut mild probably.
Hi Mary! If you use leftover rice, I would just make it on the stove top because it will go super quickly. All you’ll need is 3 cups of cooked rice, 1 1/2 cups to 2 cups of full-fat coconut milk, about 1/2 tsp to 1 tsp ground cinnamon (whatever tastes good to you) and a sweetener to your personal taste (I would do 3 tablespoons of pure maple syrup). Heat it all up in a saucepan on the stove top until it’s warm! Enjoy!
Hi! I love the recipe, but missed the cardamom when I came back to it. If you see this and don’t mind, could you please tell me how many cardamom pods you used to have in the recipe?
Hi Jess! I believe I would add 1/4 teaspoon of ground cardamom, or up to 1/2 teaspoon. I would try it with 1/4 and add more if you want more flavor to shine through 🙂
Do you refrigerate the can of conut milk for a day or two so that the cocunut milk settles to the bottom and then drain the water from the coconut or do you just use the whole can of coconut milk as is after opening?
Hi Sharon! I use the whole can of coconut milk 🙂 Hope you enjoy the rice pudding!
Thank you for this lovely recipe! I made it yesterday with a few variations. I substituted with oat milk, halved the pure maple syrup, and went with the rum and raisin option. In my slow cooker, it was ready in just under two hours on the high setting. Looking forward to making it again soon. With gratitude from Sydney, Australia.
Ooh, all of that sounds amazing, Nancy! I’ll have to try the same changes the next time I make the pudding. Sending hugs to you over in Australia 🙂