Easy Slow Cooker Rice Pudding (Brazilian-Style)

Unlike traditional stovetop rice pudding, this easy crockpot rice pudding requires little hands-on work. It has a smooth, creamy texture with tender rice. The Brazilian-style dessert is sweet with a mild cinnamon flavor. Enjoy it warm or chilled. For another version, try my Spiced Rice Pudding with Condensed Milk. Brazilian Coconut Bars are another dessert worth trying.

What Is Brazilian Rice Pudding?

Brazilian rice pudding, known as arroz doce, is a traditional dessert made with rice, milk, and sugar. Sweetened condensed milk is often added for extra richness, and cinnamon gives it a delicious flavor. It's popular in Brazil, especially during Festa Junina celebrations, and can be served warm or chilled.

Some Brazilian recipes also use coconut milk or raisins. Although arroz doce is usually cooked on the stovetop with regular white rice, my slow cooker version uses Arborio rice instead. Its higher starch content helps make the pudding creamier without eggs.

Ingredients

• Arborio rice – ¾ cup, dry. This short-grain Italian rice releases starch as it cooks, which helps thicken the pudding without eggs. The grains become tender but retain their shape.
• Whole milk – 2 cups. Its higher fat content gives the pudding a richer taste than low-fat milk and helps keep the texture creamy.
• Water or canned coconut milk – 2 cups. Use either one in the same amount. Choose canned coconut milk rather than the refrigerated coconut milk beverage, which has a thinner consistency and less fat.
• Sweetened condensed milk – 14 oz. Provides much of the sweetness and contributes to the thick, milky consistency. Use sweetened condensed milk rather than evaporated milk.
• Heavy cream – ½ cup, warmed. Stir it in after the rice becomes tender to make the pudding smoother and richer.
• Light brown sugar – 2 tablespoons. Its mild molasses flavor complements the cinnamon and gives the sweetness more depth.
• Granulated sugar – 2 tablespoons. Sweetens the pudding without changing its milky flavor.
• Ground cinnamon – ½ tablespoon. Balances the sweet dairy ingredients with a slightly earthy, spiced flavor. Sprinkle more over individual servings if desired.
• Pure vanilla extract – 1 tablespoon. Brings out the sweetness of the milk and complements the cinnamon.
• Salt – a pinch. Helps balance the sweetness without making the pudding taste salty.
• Cinnamon stick – 1, optional. For a stronger cinnamon flavor, cook it with the rice and remove it before serving.
• Raisins – 2–4 tablespoons, optional. They soften as they cook and give the pudding small, chewy bites with extra sweetness.

How to Make Slow Cooker Rice Pudding

Using Uncooked Arborio Rice

1. Combine the rice and liquids: Add ¾ cup of dry Arborio rice, a pinch of salt, 2 cups of water or canned coconut milk, and 2 cups of whole milk to the slow cooker. Stir to combine. Add one cinnamon stick if desired.
2. Cook the rice: Cover and cook on HIGH for about 2 hours, or until the rice is fully cooked and tender.
3. Add the remaining ingredients: Stir in 2 tablespoons of light brown sugar, ½ tablespoon of ground cinnamon, 2 tablespoons of granulated sugar, 14 oz of sweetened condensed milk, ½ cup of warmed heavy cream, and 1 tablespoon of pure vanilla extract. Mix until evenly combined.
4. Finish cooking: Continue cooking for another 15–30 minutes, or until the pudding is creamy but still has some fluidity.
5. Add the raisins: Remove the cinnamon stick if used. Stir in 2–4 tablespoons of raisins if desired.
6. Serve warm or chilled: Spoon the pudding into bowls and sprinkle with additional cinnamon. Alternatively, transfer it to shallow containers and refrigerate promptly until chilled before serving.

Making Rice Pudding with Precooked Rice

1. Combine the ingredients: Place the cooked Arborio rice in the slow cooker. Stir in the heavy cream, sweetened condensed milk, light brown sugar, granulated sugar, vanilla extract, and ground cinnamon. Skip the whole milk and water or coconut milk.
2. Cook until creamy: Cook for approximately 30–40 minutes, or until the sauce thickens but still retains a little fluidity.
   Note: If the pudding becomes too thick, stir in a little more heavy cream until it reaches the desired consistency.
3. Serve: Spoon the pudding into bowls and serve warm or refrigerate promptly until chilled.

FAQ About Slow Cooker Rice Pudding

What to Serve with Slow Cooker Rice Pudding

• Fresh Fruit: Serve with strawberries, raspberries, or sliced peaches for a fresh contrast to the sweet, creamy pudding. My Berry Salad is another option for a dessert spread.
• Coffee: Pair the pudding with freshly brewed coffee or espresso, especially after dinner. For a cold drink, the Iced Vanilla Latte is another choice.
• Toasted Nuts: Sprinkle chopped toasted almonds or pecans over individual servings just before serving for a little crunch.
• Whipped Cream: Spoon a little lightly sweetened whipped cream over chilled servings for a softer, richer finish.

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4.84 from 12 votes

Easy Slow Cooker Rice Pudding (Brazilian-Style)

Inspired by Brazilian arroz doce, Slow Cooker Rice Pudding is an irresistibly creamy, eggless dessert made with tender Arborio rice, sweetened condensed milk, and cinnamon.

Course:Dessert

Cuisine:Brazilian

Prep Time 10 minutes minutes

Cook Time 2 hours hours 20 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 8

Calories343.9 kcal

Author Valentina Dimitrova

Ingredients

• ¾ cup arborio rice – dry
• a pinch of salt
• 2 cups water or canned coconut milk
• 2 cups whole milk
• 1 cinnamon stick – optional
• 2 tablespoons light brown sugar
• ½ tablespoon ground cinnamon, plus more for sprinkling
• 2 tablespoons granulated sugar
• 14 oz sweetened condensed milk
• ½ cup heavy cream – warmed
• 1 tablespoon pure vanilla extract
• 2 – 4 tablespoons raisins – optional

US Customary - Metric

Instructions

Using Uncooked Arborio Rice

• Combine the ingredients: Add the cooked Arborio rice to the slow cooker. Stir in the heavy cream, sweetened condensed milk, light brown sugar, granulated sugar, vanilla extract, and ground cinnamon. Omit the whole milk and water or coconut milk used in the uncooked-rice method.
• Cook the rice: Cover and cook on HIGH for about 2 hours, or until the rice is fully cooked and tender.
• Add the remaining ingredients: Stir in 2 tablespoons of light brown sugar, ½ tablespoon of ground cinnamon, 2 tablespoons of granulated sugar, 14 oz of sweetened condensed milk, ½ cup of warmed heavy cream, and 1 tablespoon of pure vanilla extract. Mix until evenly combined.
• Finish cooking: Continue cooking for another 15–30 minutes, or until the pudding is creamy but still has some fluidity.
• Add the raisins: Remove the cinnamon stick if used. Stir in 2–4 tablespoons of raisins if desired.
• Serve warm or chilled: Spoon the pudding into bowls and sprinkle with additional cinnamon. Alternatively, transfer it to shallow containers and refrigerate promptly until chilled before serving.

Making Rice Pudding with Precooked Rice

• Combine the ingredients: Place the cooked Arborio rice in the slow cooker. Stir in the heavy cream, sweetened condensed milk, light brown sugar, granulated sugar, vanilla extract, and ground cinnamon. Skip the whole milk and water or coconut milk.
• Cook until creamy: Cook for approximately 30–40 minutes, or until the sauce thickens but still retains a little fluidity.

  Note: If the pudding becomes too thick, stir in a little more heavy cream until it reaches the desired consistency.
• Serve: Spoon the pudding into bowls and serve warm or refrigerate promptly until chilled.

Recipe Notes

Precooked-rice method: Stir the heavy cream into the cooked rice gradually until combined. Heat gently and avoid prolonged cooking after adding the dairy ingredients.

Storage and Reheating

Refrigerator: Transfer the rice pudding to shallow, airtight containers and refrigerate within 2 hours of cooking. Store for up to 3 days. The pudding will thicken as the rice absorbs more liquid during refrigeration.

Freezer: Freezing isn't recommended if you want to preserve the creamy texture. The rice may become grainy, and the dairy mixture can separate after thawing.

Reheating: Warm refrigerated rice pudding in a saucepan over low heat or in the microwave. Stir occasionally and add a splash of milk if needed to loosen the consistency. Reheat leftovers to 165°F throughout, or enjoy the pudding chilled.

Nutrition

Calories: 343.9kcal | Carbohydrates: 52.1g | Protein: 7.6g | Fat: 11.8g | Saturated Fat: 7.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 94.5mg | Potassium: 315.5mg | Fiber: 1g | Sugar: 36.5g | Vitamin A: 452.7IU | Vitamin C: 1.4mg | Calcium: 240.2mg | Iron: 1mg

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