“Velvety, rich, and infused with sweet vanilla—this slow cooker rice pudding turns 5 simple pantry staples into pure, warm comfort food.”

Directions and Instructions

1. Lightly grease the inside of a 4- to 6-quart slow cooker with butter or oil if desired.
2. Rinse the rice under cool running water until the water runs mostly clear, then drain well.
3. Spread the drained rice evenly across the bottom of the slow cooker.
4. In a large bowl or measuring cup, whisk together the whole milk, sugar, vanilla extract, and ground cinnamon until well combined.
5. Pour the milk mixture over the rice, ensuring all grains are submerged.
6. Cover the slow cooker with the lid.
7. Cook on LOW for 2½ to 3½ hours, or until the rice is tender and the mixture is creamy.
8. About halfway through the cooking time, stir the pudding thoroughly, scraping the bottom and sides of the slow cooker.
9. Continue cooking until the rice is fully tender and the pudding has thickened slightly.
10. Turn off the slow cooker and let the pudding rest, covered, for 15–20 minutes.
11. If the pudding becomes too thick, stir in a splash of additional milk.
12. Serve warm with a sprinkle of cinnamon, or chill before serving if preferred.

Notes or Tips

• The pudding will continue to thicken as it cools.
• For a creamier texture, replace 1 cup of milk with half-and-half or evaporated milk.
• Add a splash of milk before serving leftovers to restore a smooth consistency.

Cooking Techniques

• Rinsing the rice removes excess starch and helps create a creamy, non-gummy texture.
• Stirring once or twice during cooking prevents sticking and ensures even cooking.
• Allowing the pudding to rest after cooking helps it reach the perfect consistency.