Rice Pudding

Rice Pudding in the Slow Cooker


This week I was visiting with my Dad and Step-Mom who have both been eating “Gluten Free” for the past year and they were telling me about the improvements they have seen in their health as a result.  My Step-Mom is gluten intolerant, but my Dad does not have any particular issues with gluten so you might think that eliminating gluten from their diet would only benefit my Step-Mom, but actually, they both have experienced major health improvements from their new diet.  My Step-Mom feels great without the irritation of an indigestible  food in her stomach and my Dad has lost so much weight that he looks 10 years younger than the last time they came to visit.  They both look and feel vibrant and healthy, and they are committed to sticking with this very successful dietary change.

I use my slow cooker very frequently and I am always on the lookout for a yummy recipe to make in it, so when I came across this recipe for slow cooker rice pudding that is easy, delicious and gluten free I just had to share it on my site in honor of  my Dad and Step-Mom.

This recipe comes from a great site by Stephanie O’Dea that has quite a few other slow cooker recipes that I want to try out.

Rice Pudding in the Slow Cooker

Rice Pudding in the Slow Cooker


  • 8 cups milk (I used organic whole milk)
  • 1 cup long grain white rice (I used basmati)
  • 1 cup sugar (I used turbinado)
  • then:
  • 1/4 cup heavy cream or half and half (I actually forgot this ingredient but the recipe still worked!)
  • 3 eggs
  • 2 teaspoons vanilla
  • 1/2 teaspoon cinnamon (I put in way more!)
  • 1/4 teaspoon salt


  • I used a 4 quart slow cooker. Spray the stoneware insert with cooking spray, then combine the milk, rice, and sugar. Stir well and cook on low for 4-6 hours, or high for about 4. (This step could take longer as every slow cooker is different)
  • When the rice is tender, mix in a large mixing bowl, the eggs, cream, vanilla, cinnamon, and salt. Scoop a 1/2 cup of the hot rice mixture into the mixing bowl and whisk. Keep adding 1/2 cup at a time of the rice and milk mixture into the egg bowl until about half of the milk and rice mixture is gone from the slow cooker. Then pour everything back into the pot. Stir well. This is called "tempering your eggs"---you have to do this step, or your eggs will scramble on you when you add them to the crock.
  • Cover and cook on high for 1 hour (my slow cooker runs hot so I stopped at 45 minutes). Stir well, then take the lid off of the cooker and unplug it. When the rice pudding is room temperature, you can refrigerate it. Some people like their pudding hot or warm, and some prefer it chilled----it's completely up to you (both hot and chilled were delicious!).

This post is participating in Full Plate Thursday, Sweets for Saturday, Melt in Your Mouth Monday, On the Menu Monday, Sweet Saturday, Friday Favorites, Freaky Friday, Gluten Free Fridays, Fat Tuesday, Heart and Soul, Traditional Tuesdays, Trick or Treat Tuesday, Slightly Indulgent Tuesday

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  1. I wanted to make this recipe today, but my Milk Lady (neighbor who brings me fresh milk) was running late today. I will make it one day next week, and I can’t wait it looks awesome. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick’s Day!
    Miz Helen

  2. Yum – I love rice pudding. I can’t make it though because I would eat a gallon in one sitting & gain 20 lbs! Looks so De-Lish :)

  3. I have never been successful with rice pudding – you have inspired me to give it another go

    I found you on Stone Gable’s On the Menu Monday. I have linked in bacon and scrambled egg rolls. Have a nice week.

    • I am glad to have been inspiring :). Go slow with the egg tempering part to make sure you get the best texture possible. My family loves this recipe, I hope you do to!

  4. Ooh I think I’ll be trying this today! Glad to know it works without the half&half!

  5. I LOVE rice pudding and this looks so easy. With two small kids my crock pot is my best friend these days!

    • Joanna,
      I’m a big fan of crock pots too, I’ll make a point to post more recipes. My crock pot is especially helpful now that school is back in session.

  6. Thanks for linking up at our Gluten Free Fridays recipe party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) YAY! Thanks for helping us build a wonderful Gluten Free Community! Its great to connect! See you next Friday! Cindy from vegetarianmamma.com

  7. Oh MAN. Pregnant mama me says OMNOMNOM! But I should probably eat a sensible lunch. I think this will be a labor day must-do. (And the fact that hubby doesn’t care for rice pudding means… more for me. Heehee. I’ll make him chocolate to make up for it.)

    Found you on hearth & soul hop. I hear “rice pudding” and come a’knockin’.

  8. It’s great your Dad and Step-Mom have seen such great health improvements following a gluten free diet! Rice Pudding has to be the ultimate comforting dessert, and it’s lovely to see a version that can be made in the slow cooker.

    • April,
      Yes, it is wonderful to see people you love thriving :). I hope you give the rice pudding a try, it is a big payout for very little work!

  9. I have never had much luck with rice pudding, I will try this one sounds so good and easy!

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