Slow Cooker Rice Pudding with Cooked Rice

Have leftover cooked rice? Turn it into a batch of creamy, comforting slow cooker rice pudding with just a few simple ingredients.

I first made this recipe when I had about two cups of leftover white rice from Chinese takeout that I felt compelled to use up.

I considered making fried rice with vegetables and ham, but decided to try something sweet instead.

I’d made slow cooker rice pudding several times before, but always starting with uncooked rice.

This time I used the leftover cooked rice, and I think it turned out to be the best rice pudding I’d made yet!

It’s creamy, lightly sweetened, flavored with cinnamon and vanilla, and delicious served warm or cold.

Why You’ll Love This Recipe

• A delicious way to use leftover rice. No need to start with uncooked rice.
• Easy to make. Just stir everything together and let the slow cooker do the work.
• Simple ingredients. Rice, milk, eggs, sugar, vanilla and cinnamon.
• Lightly sweetened. Just enough sugar to make it feel like a treat.
• Delicious warm or cold. Enjoy it for dessert, breakfast or an afternoon snack.
• Easy to customize. Add raisins, coconut, dried fruit or your favorite toppings.

Ingredients You’ll Need

Here’s what goes into this easy slow cooker rice pudding:

• Cooked rice: Leftover white rice works beautifully. This is a great way to use up rice from takeout or a previous meal.
• Milk: I used nonfat milk, but unsweetened almond milk works, too.
• Eggs: Help give the pudding its creamy, custard-like texture.
• Sugar: Adds just enough sweetness without making the pudding overly sweet.
• Vanilla extract: Adds warmth and flavor.
• Ground cinnamon: Gives the pudding its familiar comforting taste.
• Salt: A small amount helps balance the sweetness.

Optional Add-Ins

Depending on your mood, you can also stir in:

• Shredded coconut
• Raisins or chopped dried dates, figs or apricots
• Grated lemon zest and a little lemon juice
• Instant coffee granules for a subtle coffee flavor

How to Make Rice Pudding with Cooked Rice in the Slow Cooker

This recipe works best in a small, 1½-quart slow cooker.

Step 1: Combine the Ingredients

Add the cooked rice, milk, eggs, sugar, vanilla, cinnamon and salt to the slow cooker.

Stir well to combine, making sure the eggs are thoroughly mixed into the milk.

Add any optional ingredients you’d like.

Step 2: Cook on LOW

Cover and cook on LOW for 2 to 2½ hours, until the pudding has thickened but is still slightly fluid.

The exact cooking time will depend on your slow cooker.

Step 3: Check the Consistency

Here’s the most important part: Don’t wait until the rice pudding looks completely thick and set.

It will continue to thicken as it cools.

The pudding should be creamy and still have a little movement when you stir it.

Step 4: Cool and Serve

Transfer the pudding to a bowl and let it cool.

If it becomes too thick, stir in additional milk until it reaches the consistency you like.

Serve warm or refrigerate until chilled.

My Secret to Creamy Slow Cooker Rice Pudding

I’m learning that the key to great rice pudding is to cook it a little less than you think you should.

You want to stop cooking when the pudding has thickened but is still a bit fluid. It will continue to thicken as it cools.

The first time I made this version, mine became thicker than I wanted. I simply stirred in more almond milk—about a cup altogether—until it was creamy again.

Problem solved!

One important tip: Don’t leave this pudding sitting on the slow cooker’s WARM setting after it’s done.

It will continue to cook and can turn into a thick, sticky mess.

Transfer it to a bowl as soon as it’s ready.

Easy Rice Pudding Variations

One of the nice things about rice pudding is how easily you can change the flavor.

Butterscotch Rice Pudding: Substitute brown sugar for the white sugar for a deeper, caramel-like sweetness.

Maple Rice Pudding: Replace the sugar with maple syrup. My original recipe suggests using ½ to ¾ cup maple syrup and reducing the milk by the same amount. This makes a sweeter, more maple-forward pudding.

Coconut Rice Pudding: Stir in shredded coconut or use part coconut milk for a richer coconut flavor.

Raisin Rice Pudding: Add raisins or another favorite dried fruit before cooking.

Citrus Rice Pudding: Add a little grated lemon zest and fresh lemon juice for a brighter flavor.

Floral Rice Pudding: Stir in a teaspoon of orange blossom water (affiliate link) or rose water at the end of cooking for something a little different.

Delicious Toppings for Rice Pudding

This rice pudding is delicious plain, but toppings make it even more special.

A few of my favorites include:

• Fresh raspberries, blueberries or strawberries
• Chopped fresh mango
• Toasted coconut
• Chopped pistachios, almonds, hazelnuts or pecans
• A spoonful of fruit sauce
• A little whipped cream

I especially enjoyed eating this pudding for breakfast topped with fresh raspberries several mornings in a row.

How Many Calories and WW Points?

According to my calculations each serving has 160 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 PointsPlus (Old plan)

How to Store Leftover Rice Pudding

Because this pudding contains milk and eggs, refrigerate it promptly after cooking.

Store in an airtight container in the refrigerator for up to 3 to 4 days.

The pudding will thicken as it chills. Simply stir in a splash of milk before serving to make it creamy again.

You can enjoy it cold or reheat it gently in the microwave (affiliate link) or on the stovetop.

More Easy Rice Pudding and Slow Cooker Dessert Recipes

If you enjoy this simple rice pudding, you might also like:

• Creamy Slow Cooker Rice Pudding – A traditional version made with uncooked rice.
• Slow Cooker Chocolate Rice Pudding – A chocolatey twist on classic rice pudding.
• Greek Yogurt Pudding with Oranges and Cardamom – A light, creamy dessert with bright citrus flavor.
• Slow Cooker Pineapple Pudding – Another easy slow cooker dessert.