How to Make Brown Rice Pudding in the Slow Cooker

Did you know you can make brown rice pudding in the slow cooker?

Make this healthy version of brown rice pudding right in your slow cooker. Sweetened with maple syrup and full of whole grain goodness, you can serve this for breakfast or dessert.

I’ve been making Brown Rice Pudding in my slow cooker and it is so ridiculously easy, I had to share the recipe with you.

Rice pudding is a healthy yet indulgent after-school snack. Or, make a batch during the day, and reheat the next morning for breakfast. It’s a delicious substitute for anyone who objects to oatmeal.

If you are looking for more whole grain, naturally sweetened recipes, pull out your slow cooker!

Don’t be surprised by the small amount of rice this recipe requires. It absorbs all the moisture while cooking and turns into a delicious, creamy bowl of yumminess.

This is all the rice you need.

Since slow cooker brown rice pudding is so easy to make, you’ll find yourself wanting to make it over and over. To change up the recipe a bit, try adding some homemade pumpkin pie spice or homemade apple pie spice  before cooking.

Brown Rice Pudding


  • 32 oz milk - any kind
  • 1/4 cup maple syrup
  • 2/3 cup brown rice
  • Cinnamon Stick
  • 1 teaspoon vanilla


  1. In a slow cooker, stir together the rice, milk and cinnamon stick. Cook on high. At two hours, the rice is cooked, but it is still liquid-y. By three hours, it should be a thick rice pudding. You can decide how your family most enjoys to eat it!
  2. Remove cinnamon stick before serving.

By the way, in case you were wondering, yes, you can reuse cinnamon sticks.

Brown Rice Pudding Serving Suggestions:

  • Top with dried fruit such as raisins, apricots or dried cherries
  • Stir in dark chocolate chips
  • Stir in strawberry or blueberry compote
  • Top with shaved coconut
  • Sprinkle on some crystallized ginger
  • Saute chopped apples in butter until soft then add to your pudding

To be perfectly honest, I find this recipe pretty darn sweet. If you are planning on adding a sweet topping, you may want to cut the maple syrup in half.

If you have trouble cleaning your slow cooker after you’ve made your pudding, my technique for cleaning burnt pots and pans works really well on a slow cooker mess!

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  1. I want to try this! It sounds like it would make a good breakfast too.

  2. Tiffany, I actually made a little blueberry compote and gave the leftovers to my daughter for breakfast. Yum-o! Andrea

  3. So, I tried this tonight and I’m wondering if the recipe is right. It has been going on low for 2.5 hours and is super watery. I used rice milk instead of soy since that is what I use (soy intolerant here) and usually that substitution causes no trouble. Is 2/3 cup of rice to 32 oz of liquid the right ratio? Maybe I should have done 2-3 cups? Not sure what I did.

  4. Ann, The ratios were right – the heat was wrong! Sorry, you should have been cooking on high. 🙁 Recipe has been updated. It is a lot of liquid to rice, but it does cook and come together. Andrea

  5. Andrea, you’re right it must have been the heat! I let it go for another 2 hours or so and it turned out perfect!

  6. Ann, I am soooooo glad it eventually turned out! Terribly sorry for any inconvenience. 🙁 Andrea

  7. Can you tell me how much this makes? I’d like to make a large batch for several people. Just want to know if I should double it for 8 people. Thanks.

  8. Hi Valerie! It makes 6 portions, so I would double it if you want to serve 8 people. Andrea

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