There’s nothing quite like a warm bowl of rice pudding to wrap your taste buds in comfort. This slow cooker version makes it easier than ever to enjoy the creamy, nostalgic flavors of this classic dessert—with minimal effort and maximum reward. Just a few pantry staples transform into a rich, velvety treat that feels like a sweet hug from the inside out. Serve it warm on a chilly evening or chilled on a sunny day—either way, it’s pure bliss.
Ingredients
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1 cup uncooked white rice (long-grain or medium-grain recommended)
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4 cups whole milk (or plant-based milk like oat, almond, or coconut)
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1/2 cup granulated sugar
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1 teaspoon pure vanilla extract
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1/2 teaspoon ground cinnamon
Instructions
1. Rinse the Rice Thoroughly
Begin by rinsing the rice under cold water until it runs mostly clear. This removes excess starch and helps ensure the pudding is creamy rather than gummy.
2. Mix Everything in the Slow Cooker
Add the rinsed rice, milk, sugar, vanilla extract, and cinnamon directly into your slow cooker. Stir well to ensure all ingredients are evenly distributed.
3. Let the Slow Cooker Work Its Magic
Cover and cook on LOW for 4 to 5 hours. Stir the mixture once every hour to prevent sticking and ensure even cooking. The pudding is done when the rice is tender and the texture is thick and creamy.
4. Serve and Enjoy
Stir well one final time. Serve warm straight from the slow cooker for a cozy, just-made treat. Prefer it chilled? Allow it to cool, then refrigerate for a few hours. It thickens more as it cools, making it even creamier.
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