Slow Cooker 5-Ingredient Rice Pudding

Slow Cooker 5-Ingredient Rice Pudding

This slow cooker 5-ingredient rice pudding is the kind of quiet, comforting dessert many of us grew up with, just simplified for modern weeknights. You literally pour whole milk over raw white rice, add three pantry staples, and let the slow cooker do the work. Rice pudding has roots in many cuisines—from Latin American arroz con leche to British nursery puddings—and this version leans into that old-fashioned, Midwest potluck nostalgia: creamy, lightly sweet, and perfect warm or chilled.

Serve the rice pudding warm in small bowls with an extra sprinkle of cinnamon on top, or chill it in the refrigerator and serve it cold, where it thickens and becomes almost custard-like.

It pairs nicely with fresh berries, sliced bananas, or a spoonful of jam if you want a bit of brightness. For a more indulgent dessert, add a dollop of whipped cream or a drizzle of caramel sauce. A cup of coffee or black tea alongside makes this feel like a cozy, end-of-day treat, but it’s also lovely as a simple brunch sweet next to eggs and toast.

Servings

6 servings

Ingredients

• 1 cup raw medium- or long-grain white rice, rinsed
• 4 cups whole milk
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon, plus more for serving (optional)

Directions

1. Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter or neutral oil to help prevent sticking (optional, but helpful for cleanup).
2. Rinse the raw white rice under cool running water until the water runs mostly clear, then drain well. This helps remove excess surface starch so the pudding is creamy rather than gluey.
3. Spread the drained raw rice evenly across the bottom of the slow cooker insert.
4. In a large measuring cup or bowl, whisk together the whole milk, granulated sugar, vanilla extract, and ground cinnamon until the sugar is mostly dissolved and the cinnamon is well dispersed.
5. Pour the milk mixture evenly over the raw rice in the slow cooker, making sure all the grains are submerged.
6. Cover the slow cooker with the lid and cook on LOW for 2½ to 3½ hours, or until the rice is very tender and the mixture has thickened but is still slightly loose. Start checking around the 2½-hour mark.
7. About halfway through the cooking time, quickly stir the mixture, scraping along the bottom and sides to prevent sticking. Replace the lid and continue cooking.
8. Once the rice is soft and the pudding is creamy, turn off the slow cooker. The pudding will continue to thicken as it cools.
9. Let the pudding sit, covered, for 15 to 20 minutes before serving. If it becomes thicker than desired, stir in a splash or two of extra whole milk.
10. Serve warm with extra cinnamon if desired. For chilled rice pudding, transfer to a shallow container, press plastic wrap directly onto the surface, and refrigerate until cold.

Variations & Tips

• For a richer version, replace 1 cup of the whole milk with half-and-half or evaporated milk.
• Stir in 1/2 cup raisins or golden raisins during the last 30–45 minutes of cooking.
• Add a pinch of kosher salt (about 1/8 teaspoon) with the sugar to enhance the flavor.
• For a Middle Eastern-inspired variation, replace the cinnamon with 1/2 teaspoon ground cardamom and add a small piece of orange peel.
• For a Spanish-style arroz con leche, add a cinnamon stick and a strip of lemon zest during cooking, removing both before serving.
• If the chilled pudding becomes too thick, whisk in a few tablespoons of milk before serving.
• Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding extra milk as needed.