This Creamy Crock Pot Rice Pudding is an easy, old‑fashioned comfort dessert made right in the slow cooker. Using simple ingredients like arborio rice, milk, sugar, vanilla, and a touch of orange zest, it cooks low and slow until thick, silky, and perfectly tender. The slow cooker does all the work, creating a rich, creamy rice pudding with no scorching and very little stirring. Finished with a sprinkle of cinnamon sugar and served warm with optional raspberry or cherry sauce, this classic pudding is cozy, nostalgic, and ideal for family desserts, potlucks, or make‑ahead treats.
If you love traditional rice pudding but want a hands‑off method that delivers perfect results every time, this crock pot version is a must‑try.
This has to be one of the easiest and most convenient rice puddings to make. What could be easier than banging everything into a crock pot/slow cooker, turning it on and then walking away?? Nothing! That's the answer! Nothing!!
Seriously, this is one of the easiest desserts, and if you are a rice pudding fan, one of the creamiest and most delicious versions. The only effort needed is to give the pudding a stir two or three times while it is cooking. Other than that it is completely hands-off. You are free to get on with your day and fill your hours in another way. I did take the liberty of cutting the recipe in half and used a 1 1/2 qt/1 1/2 liter crock pot/slow cooker.
The rice pudding itself is flavored with a strip of orange peel/zest. Just carve it off of a well-washed orange with a vegetable peeler. Easy peasy. It also uses a whole vanilla bean. Both lend beautiful flavors to this simple and delicious dessert.
It is finished off with a sprinkle of cinnamon sugar and an optional raspberry sauce to spoon over top. You don't need to add the sauce. A spoonful of your favorite jam also works, as does a tasty drizzle of cream. If you are a rice pudding afficionado, this is one to fall in love with. Simple and delicious. You can't lose!
P.S. Serving it in a pretty cup and saucer makes for a beautiful presentation.
INGREDIENTS NEEDED
TO MAKE
CREAMY CROCK POT RICE PUDDING
Simple, simple, simple. I cut the recipe in half and then cooked mine in a small 1 1/2 QT crock pot.
For the pudding:
- 2 cup (200g) uncooked short grain white rice (I use arborio risotto rice)
- 5 cups (1 1/4 liters) of whole milk
- 1/2 cup (95g) caster sugar (fine granulated sugar)
- 2-inch piece of fresh orange rind/zest in one piece
- 1 vanilla bean
For the cinnamon sugar:
- 2 TBS sugar
- 1 tsp ground cinnamon
For the raspberry Sauce:
- 1 1/4 cups (150g) frozen raspberries (5 1/2 ounces)
- 1/4 cup (45g) sugar
- 1 TBS water
NOTES ON INGREDIENTS
- I used arborio rice. You can also use a designated rice pudding rice. I don't recommend using basmati or jasmine rice.
- Whole milk (3% or homogenized milk) will give you the nicest and richest pudding.
- Caster sugar is a fine granulated sugar which melts perfectly. You can use regular granulated sugar if you wish.
- The orange zest does add a lovely flavor. If you don't have any, you could use some orange extract, but do be judicious and only use about 1/4 tsp. If you are not fond of the flavor then leave it out altogether.
- I like the richness from using a whole vanilla bean and you can use the rinsed and dried bean afterwards in your sugar cannister. If you don't want to use one or don't have one, then you can use either vanilla bean paste or PURE vanilla extract.
- You can use fresh raspberries if that is all you have. It is very convenient to use frozen ones, however. I have a habit of buying and freezing fresh raspberries when they are on offer. So convenient for sauces like this or raspberry coulis.
HOW TO MAKE
CREAMY CROCK POT RICE PUDDING
This is very quick and easy to put together. The crock pot does all the work.
- To make the rice pudding, measure everything for the pudding into the bowl of a 4 1/2 liter (18 cup) slow cooker/crock pot. (I like to split the vanilla pod in two first.)
- Cover and cook on low for 6 hours, stirring several times. Remove and discard the orange zest and the vanilla pod. (I like to rinse the pod off, dry and then stick it into my sugar bowl.)
- Mix together the sugar and cinnamon for the cinnamon sugar topping and sprinkle over top. (This adds another lovely hit of flavor.)
- To make the raspberry sauce, stew the raspberries together with the water and sugar in a saucepan until softened. (I do this while the rice pudding it cooking, about half an hour or so before I wish to serve it.)
- Serve the pudding warm, with the cinnamon sugar on top and with the raspberry sauce (if using) drizzled over each serving. A drizzle of cream is also nice.
HINTS & TIPS FOR SUCCESS
- Read through the directions fully before making the recipe to help familiarize yourself with what you will need to make it.
- Assemble all of your ingredients before you begin to help prevent you from accidentally leaving anything out.
- Follow the directions as written. I cannot be held responsible if you don't and the recipe fails.
- Use ingredients as laid out per the recipe. I cannot be held responsible if you fail to do so and the recipe fails.
- Do remember to stir the pudding at least every two hours during the cook time.
- Use whole milk for the richest results.
- If you can, do use the orange zest. It really does add a lovely flavor to the pudding. Likewise the full vanilla bean. (scrape out the seeds)
FREQUENTLY ASKED QUESTIONS
CAN I USE A DIFFERENT TYPE OF RICE?
You could use another kind of rice, but arborio/short grain rice will give the best and the creamiest results. I would not use jasmine or basmati rice.
WILL THIS WORK WITH NON-DAIRY MILK?
Yes, this will work with non-dairy milk. I use lactose free milk myself. Almond or oat milk work fine. Coconut milk adds another depth of flavor.
DO I NEED TO USE A WHOLE VANILLA BEAN?
You can use vanilla paste in it's place, or even pure vanilla extract. Only the vanilla paste will give you the nice flecks of vanilla throughout the pudding, however.
CAN I LEAVE OUT THE ORANGE ZEST?
The orange zest does lend a lovely hint of citrus flavor to the pudding, but it is not totally necessary. You could leave it out altogether, or add some lemon or lime zests if you have that.
DO I NEED TO STIR IT DURING COOKING?
Yes, I recommend stirring it every 2 hours during the cooking time. This helps to keep it from sticking to the crock pot liner.
WHAT IF IT COMES OUT TOO THICK?
If you like your pudding to be a bit thinner, then you can simply whisk in a bit of hot milk or cream to loosen it a bit. I found the consistency to be just right as is.
CAN I COOK THIS ON HIGH RATHER THAN ON LOW?
I do not recommend cooking this on high as the pudding may stick to the liner at a higher temperature. If you do use a higher temperature, I recommend stirring it more often.
CAN THIS RECIPE BE CUT IN HALF?
Yes, I cut the recipe in half, cooking it in a smaller crock pot. Cook time for me was reduced to about 3 1/2 hours.
A FEW MORE CROCK POT/SLOW COOKER
RECIPES YOU MIGHT ALSO ENJOY
Here are a few more recipes for the slow cooker that we enjoy that we think you might also enjoy!
CROCK POT HAM, BEANS AND POTATOES - This old Mennonite recipe is one of those humble, slow‑cooked meals that proves food doesn’t need to be fancy to be unforgettable. Everything goes into the crock pot in layers — meaty ham hock, chunky potatoes, and tender green beans — and then it quietly simmers away for hours, filling the house with the most comforting aroma. By the time it’s done, the ham is falling off the bone, the potatoes have soaked up all that smoky, savory flavor, and the beans are soft and delicious. Spoon it into bowls with some of the rich broth and a slice of buttered crusty bread, and you’ve got a meal that tastes like pure, old‑fashioned home cooking.
CROCK POT BURRITOS - These Crock Pot Burritos are everything you want in a Tex‑Mex comfort meal — rich, saucy, slow‑cooked beef that practically melts when you touch it with a fork, wrapped in soft flour tortillas and baked under a blanket of cheese. It’s the kind of dish that fills the house with a mouth‑watering aroma long before it’s ready, and makes your tastebuds tingle before you even take a bite. Slow cooked and shredded, the tender and flavor-filled beef is rolled into tortillas with a little of the sauce and cheese, nestled into a baking dish with the rest of that gorgeous sauce spooned over top. Finished with more cheese, a short bake later and you have a pan of bubbling, cheesy, deeply savory burritos that taste like something you’d get at your favorite Tex‑Mex spot.
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Yield: Makes six servings
Crock Pot Rice Pudding
Prep time: 5 MinCook time: 6 HourTotal time: 6 H & 5 M
This version of rice pudding is not only delicious but very simple. Just pop everything into the slow cooker and let it do all the donkey-work! Serve with an optional Raspberry Sauce for a real taste treat!
Ingredients
For the pudding:
- 2 cup (200g) uncooked short grain white rice (I use arborio risotto rice)
- 5 cups (1 1/4 liters) of whole milk
- 1/2 cup (95g) caster sugar (fine granulated sugar)
- 2-inch piece of fresh orange rind/zest in one piece
- 1 vanilla bean
For the cinnamon sugar:
- 2 TBS sugar
- 1 tsp ground cinnamon
For the raspberry Sauce:
- 1 1/4 cups (150g) frozen raspberries (5 1/2 ounces)
- 1/4 cup (45g) sugar
- 1 TBS water
Instructions
- To make the rice pudding, measure everything for the pudding into the bowl of a 4 1/2 litre (18 cup) slow cooker/crock pot. (I like to split the vanilla pod in two first.)
- Cover and cook on low for 6 hours, stirring several times. Remove and discard the orange zest and the vanilla pod. (I like to rinse the pod off, dry and then stick it into my sugar bowl.)
- Mix together the sugar and cinnamon for the cinnamon sugar topping and sprinkle over top.
- To make the raspberry sauce, stew the raspberries together with the water and sugar in a saucepan until softened.
- Serve the pudding warm, with the cinnamon sugar on top and with the raspberry sauce (if using) drizzled over each serving. A drizzle of cream is also nice.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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If you love delicious homemade bread, these Herbed Oatmeal Pan Rolls are soft, hearty, and wonderfully flavorful — the perfect companion to soups, stews, or any cozy meal. Made with a simple oat‑and‑flour dough and finished with a buttery herb topping, these rolls bake up tender and golden in a single pan.
Soft, wholesome, and full of homemade flavor. Made with oats, two flours, and a buttery herb topping, they bake into tender pull‑apart rolls that are perfect with soups, stews, or enjoyed warm with butter. They’re easy to make, beautifully rustic, and bring that comforting “from‑scratch” goodness to the table with very little effort.
I would be the first one to confess that I am not a great bread baker. My mother made beautiful loaves of bread . . . and my Aunt Thelma's Potato Rolls were the best I've ever eaten. I am afraid I missed out on the bread baking gene when it was being handed out.
That's why I really love this recipe for Herbed Pan Rolls. You don't have to be a bread expert to turn out really great rolls. They come out perfect each and every time.
These have a beautiful wholesome texture and a lovely herbed buttery flavor. Simple to make and they smell heavenly when they are baking.
Wonderfully rustic these are fabulous served with soups, stews or salads. They are even lovely all on their own with simply some butter and perhaps a few bits of your favorite cheese to enjoy on the side. Best eaten on the day, you can gently refresh them the next day by spritzing them with a bit of water and reheating them in a gentle oven.
Prepare to fall in love!
INGREDIENTS NEEDED
TO MAKE
HERBED OATMEAL PAN ROLLS
Simple ingredients that are probably in every kitchen.
For the Rolls:
- 1 cup (240ml) boiling water
- 1/2 cup (40g) rolled oats (not old fashioned)
- 2 TBS butter
- 2 cups (250g) strong white bread flour
- 1/2 cup (65g) multigrain granary bread flour
- 2 TBS sugar
- 1 tsp fine sea salt
- 1 TBS easy bake yeast (bread machine, quick rise)
- 1 large egg, at room temperature
For the herby topping:
- 2 TBS butter, melted
- 1/4 tsp dried basil leaves
- 1/4 tsp dried oregano leaves
- 1/8 tsp garlic powder
- 2 tsp finely grated Parmesan Cheese
NOTES ON INGREDIENTS
- Be sure to use the proper oats for the best results. Large flake oats or quick oats are not suitable.
- I use salted butter as that is all I have in my home. If you are worried about salt, then decrease the amount of salt required.
- Strong bread flour is a high protein flour that is specifically designed to be used in making breads. It has a higher gluten content than regular flour.
- Multigrain flour is a nutritious blend of multiple grains such as wheat, oats, barley, and millet. Unlike refined flour, it combines the benefits of different whole grains. You can substitute whole wheat flour (whole meal) if that is all you have and will still end up with a delicious roll.
- Use yeast that is specifically meant to be used for quicker rises, or for use in the bread machine.
HOW TO MAKE
HERBED OATMEAL PAN ROLLS
As far as bread rolls go these are really quick and easy to make.
- Combine the boiling water, oats and 2 TBS butter in a small bowl, stirring to melt the butter. Let stand and cool to just warm before proceeding. (Make sure that the mixture is not too hot or you will kill your yeast. It should be blood temperature, just warm to the touch.)
- Measure the white and granary flours into a large bowl. Whisk in the sugar, salt and yeast.
- Beat the egg into the warm oat mixture. Stir this into the dry ingredients until all are well incorporated. (Be sure your egg is at room temperature.)
- Turn out onto a lightly floured surface and knead dough until you have a smooth, soft dough, which is not sticky, adding more strong white flour as needed. (Your dough should be soft and pliable.)
- Shape into a ball and cover with the bowl. Let rest for 20 minutes. (Don't forget to cover it to keep the air from getting to it and drying it out.)
- Grease a 9 inch square metal baking tin. Punch the dough down and then press it into the baking tin to fill all the corners. (Punching it down helps to get all of the air bubbles out of it resulting in a nicer finish.)
- Take a sharp knife and cut down through the dough to the bottom of the pan, cutting it into 9 equal squares. (3 cuts across and 3 cuts down.) Cover with a tea towel and allow to rise for 30 minutes. (Cut right down to the bottom. No need to separate the rolls.)
- Preheat the oven to 190*C/375*F/ gas mark 5. Once the oven has heated bang the pan of rolls into it and bake for 15 minutes. (Place on the center rack.)
- While they are baking, stir together all the ingredients for the herby topping.
- At the end of 15 minutes, remove the partially baked rolls from the oven. Brush the tops with the herby topping. (I use a soft pastry brush to do this.)
- Return the pan to the oven and cook for another 10 to 15 minutes until golden brown and they sound hollow on the bottoms when turned over and tapped lightly with your fingers.
- Tip out onto a wire rack to cool to warm. Best served fresh, but can be revived by a gentle reheating in a warm oven for 8 to 10 minutes.
HINTS AND TIPS FOR SUCCESS
- Read through the recipe several times before beginning to help familiarize yourself with any ingredients or equipment needed.
- Assemble all of your ingredients before you begin. This will help to alleviate any risk of leaving something out by accident.
- Use yeast that is fresh and within date. If you are unsure you can always prove it first by adding a tsp of it to a cup of water along with some sugar. If it bubbles and expands, then it is okay to use it.
- Have all of your ingredients at room temperature before beginning.
- If you think your dough is too sticky, add some additional bread flour, a bit at a time until you have the consistency you are looking for. It should be soft and pliable and not overly sticky.
- Preheat your oven properly before putting your rolls into the oven.
FREQUENTLY ASKED QUESTIONS
WHAT ARE ROLLED OATS?
Rolled Oats are steamed and flattened oat groats, quick to cook and versatile for various recipes. Do not use quick or instant oats for this recipe.
WHAT IS MULTI-GRAIN FLOUR?
CAN THIS RECIPE BE DOUBLED?
Yes, you can absolutely double this recipe. Simply double all of the ingredients and use either two 9-inch square pans or a 9 by 12-inch baking pan to bake them in.
CAN THESE BE FROZEN?
Yes, these freeze very well. Simply wrap tightly in some cling film, and then a layer of aluminum foil. Label, date and freeze. They will keep for up to 3 months frozen. Thaw in the refrigerator overnight and then warm gently in a warm oven when you are ready to serve them.
CAN I USE FRESH HERBS INSTEAD OF DRIED?
I have never used fresh herbs, but I don't see why you couldn't. You will need roughly twice the amount of fresh herbs as you would dried.
A FEW OTHER BREAD ROLL RECIPES TO ENJOY
Nothing can round out a simple meal or make a holiday dinner better than having a delicious bread roll to enjoy. Here are a few more delicious recipes for bread rolls that we love!
OLD FASHIONED PULL-APARTS - Soft, fluffy and pure comfort, these old fashioned rolls are everything a homemade dinner roll should be: soft, tender, buttery and beautifully golden brown on top. They're wonderfully simple to make. Just basic pantry ingredients: strong bread flour, yeast, milk powder, sugar, butter, milk, and water. These come together to create a dough that rises into the lightest fluffiest rolls. Once baked, they pull apart into perfect little clouds, each one being brushed with melted butter so they're glossy, warm, and impossible to resist.
LION HOUSE DINNER ROLLS - Inspired by my visit to the Lion House Pantry in Salt Lake City this half‑batch version brings that same bakery‑style magic right into a home kitchen. The dough is beautifully simple: warm water and milk to wake up the yeast, a touch of sugar, softened butter, an egg, and enough flour to create a soft, supple dough that pulls cleanly from the bowl. After a gentle rise, the dough is rolled into a long rectangle, cut into strips, and shaped into the signature Lion House spirals before rising into pillowy perfection. Once baked, the rolls emerge golden, tender, and impossibly fluffy — the kind you “inhale” straight from the oven. They’re soft on the inside, lightly buttery on the outside, and truly everything a perfect dinner roll should be.
Pin this recipe to your Bread, Bread Roll or Side Dish Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: Makes 9 rolls
Herbed Oatmeal Pan Rolls
Prep time: 1 HourCook time: 25 MinTotal time: 1 H & 25 M
Wholesome and delicious. These tasty rolls are perfect with soups, stews or even on their own, buttered with some tasty strong cheddar on the side.
Ingredients
For the Rolls:
- 1 cup (240ml) boiling water
- 1/2 cup (40g) rolled oats (not old fashioned)
- 2 TBS butter
- 2 cups (250g) strong white bread flour
- 1/2 cup (65g) multigrain granary bread flour
- 2 TBS sugar
- 1 tsp fine sea salt
- 1 TBS easy bake yeast (bread machine, quick rise)
- 1 large egg, at room temperature
For the herby topping:
- 2 TBS butter, melted
- 1/4 tsp dried basil leaves
- 1/4 tsp dried oregano leaves
- 1/8 tsp garlic powder
- 2 tsp finely grated Parmesan Cheese
Instructions
- Combine the boiling water, oats and 2 TBS butter in a small bowl, stirring to melt the butter. Let stand and cool to just warm before proceeding.
- Measure the white and granary flours into a large bowl. Whisk in the sugar, salt and yeast.
- Beat the egg into the warm oat mixture. Stir this into the dry ingredients until all are well incorporated.
- Turn out onto a lightly floured surface and knead dough until you have a smooth, soft dough, which is not sticky, adding more strong white flour as needed.
- Shape into a ball and cover with the bowl. Let rest for 20 minutes.
- Grease a 9 inch square metal baking tin. Punch the dough down and then press it into the baking tin to fill all the corners.
- Take a sharp knife and cut down through the dough to the bottom of the pan, cutting it into 9 equal squares. (3 cuts across and 3 cuts down.) Cover with a tea towel and allow to rise for 30 minutes.
- Preheat the oven to 190*C/375*F/ gas mark 5. Once the oven has heated bang the pan of rolls into it and bake for 15 minutes.
- While they are baking, stir together all the ingredients for the herby topping.
- At the end of 15 minutes, remove the partially baked rolls from the oven. Brush the tops with the herby topping.
- Return the pan to the oven and cook for another 10 to 15 minutes until golden brown and they sound hollow on the bottoms when turned over and tapped lightly with your fingers.
- Tip out onto a wire rack to cool to warm. Best served fresh, but can be revived by a gentle reheating in a warm oven for 8 to 10 minutes.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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