Slow Cooker Brown Rice Pudding

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Slow Cooker Brown Rice Pudding is a family favorite because it’s deliciously creamy, subtly sweet, and contains only natural sugars. It’s almost like eating Crème Brulee, but without all the fat! Made with brown rice, this twist on a traditional treat is good for your body, without sacrificing taste. We love to put some Brown Rice Pudding in dessert dishes, sprinkle on a little sucanat or coconut palm sugar, and broil it just long enough for it to melt and form a slight crust.


Learn more about the health benefits of brown rice here.

Slow Cooker Brown Rice Pudding

Slow Cooker Brown Rice Pudding

Yields: 8 servings | Serving Size: 1/2 cup | Calories: 244 | Total Fat: 14 g | Saturated Fat: 12 g | Trans Fat: 0g | Cholesterol: 4 mg | Sodium: 50 mg | Carbohydrates: 29 g | Dietary Fiber: 1 | Sugar: 10 g | Protein: 4 g | SmartPoints (Freestyle): 11 |

Note: The fats in this recipe come primarily from coconut milk, which are healthy fats.


  • 2/3 cup long grain brown rice (My favorite for this recipe is Lundberg Long Grain Brown Rice)
  • 1 teaspoon cinnamon
  • 1/4 cup unrefined sweetener (In this recipe we used coconut palm sugar. Other alternatives are sucanat and honey)
  • 1 (13 1/2 ounce) can lite coconut milk
  • 1 2/3 cup low-fat milk
  • 2/3 cup raisins (optional)
  • 1 teaspoon pure vanilla extract


  1. Add rice, cinnamon and sugar to the slow cooker, stir to combine. Add both milks, stir to combine, cover and cook on low 3-4 hours, or until rice is tender and desired thickness has been reached. Just before turning off the slow cooker, add vanilla and raisins, stir to combine, cover and allow to set about 10 minutes after the slow cooker has been turned off. Add additional cinnamon and raisins for garnish. Recommend 4-6 quart slow cooker.
  2. Note: Our rice was cooked in 3 1/2 hours on low and was more on the creamy side and not overly thick. Slow cookers cook differently, so check the pudding after 3 hours for doneness.

30 Comments on "Slow Cooker Brown Rice Pudding"

  1. Pingback: Slow Cooker Rice Pudding

  2. IsraelandSusie Valdo  September 8, 2012

    I just made this today and it was delicious!!! Rave reviews from everyone. Thank you for the recipe

  3. Skinny Ms.  September 11, 2012

    Thanks so much, glad your family enjoy!

  4. Lisa W  October 1, 2012

    I made it and the rice was still crunchy, and it was dry. I don't think it could have cooked it any longer.

    • Skinny Ms.  October 2, 2012

      Lisa, Hmmmmm….not sure what happened. Mine always has a lot of liquid when done. 🙁

  5. Maria  December 28, 2012

    Do you use cooked or uncooked rice? TIA!

    • Skinny Ms.  December 30, 2012

      Maria, Uncooked rice goes in the slow cooker.

  6. Connie Linnemann Deedrick  January 24, 2013

    I tried to use Almond Breeze coconut/almond milk in the half gallon container and that does not work. It curdled, just passing this info on!

  7. Jennie  January 31, 2013

    I just made this and it's delicious!!! It took about 5 1/2 in my slow cooker on low. Stirred it a few times. My house smells amazing!

    • Skinny Ms.  February 1, 2013

      We are so glad you enjoyed it, Jennie! That is also one of our favorites 🙂
      Let us know what else you try and love!

  8. Teresa  July 8, 2013

    can you use Agave Nectar for the sugar part?

    • SkinnyMs  March 4, 2014

      Yes, you could. Be sure to taste as adding, because sometimes agave nectar is sweeter than sugar and so you may need to add less.

  9. Skinny Ms.  July 10, 2013

    Teresa, Yes, if you prefer. 🙂

  10. Justine  July 21, 2013

    If I were to use honey, would I use the same amount as unrefined sugar? Thanks in advance 🙂

    • Skinny Ms.  July 22, 2013

      Justine, Yes, the same amount if you use honey. You’re welcome! 🙂

  11. Irene  July 21, 2013

    do you have to use milk? can you substitute other non-milk options, like rice or almond? thanks!

    • Skinny Ms.  July 22, 2013

      Irene, Sure, soy or almond milk will work as well. Just be sure they aren’t fat-free as the won’t work so well in the slow cooker.

  12. Tania McCartney  January 9, 2014

    What if you use short grain brown rice?

    • GaleCompton  February 8, 2014

      Tania, Short grain would probably work.

  13. Jess Green  July 9, 2014

    Will the coconut milk make it taste coconutty? And will the honey measure the same as the sugar? Can honey be substituted with agave nectar?

    • SkinnyMs  July 9, 2014

      Jess, You will taste a little coconut, yes, but it's not that intense. Agave nectar can absolutely substitute the honey.

  14. Debra  January 7, 2016

    can i uses unsweetened vanilla almond milk instead of coconut milk?

    • Gale Compton  January 8, 2016

      Debra, We’ve only made this recipe with coconut milk, but it should work with almond milk too. Keep us posted! 🙂

  15. Pooh  February 9, 2017

    Like Lisa W, my rice was hard after 4 hours. I upped the temp from 225 to 350 and it’s improving, will be ready in about 5 1/2 hrs. Low temperature is not the same on all slow cookers and since I live at 7400′ above sea level, low temperature doesn’t cut it.

  16. Kaat  February 10, 2017

    Can I skip the coconut milk and compensate with homo cow’s milk?

  17. Maria  March 18, 2017

    Is it 12 points per serving?

  18. Ann  December 1, 2017

    Can you use instant brown rice

    • Nichole Furlong  December 4, 2017

      Great question, Ann! You can use instant brown rice. Instead of cooking on low for 3 to 4 hours, only cook the rice on low for up to 2 hours.


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