Pour whole milk over raw white rice, alongside 3 extra ingredients, into slow cooker for a nostalgic treat that disappears faster than anything else

 

Slow Cooker 5-Ingredient Rice Pudding

This creamy, old-fashioned rice pudding comes together with just five simple ingredients. Pour everything into the slow cooker and let it work its magic—perfect for weeknight desserts, brunch, or a cozy treat anytime.

Servings: 6
Cook time: 2½–3½ hours on LOW

Ingredients

• 1 cup raw medium- or long-grain white rice, rinsed

• 4 cups whole milk

• ½ cup granulated sugar

• 1 teaspoon pure vanilla extract

• 1 teaspoon ground cinnamon, plus more for serving (optional)

Optional: butter or neutral oil for greasing the slow cooker

Instructions

1. Prep the slow cooker
Lightly grease the inside of a 4- to 6-quart slow cooker with butter or oil to help prevent sticking (optional but helpful for cleanup).

2. Rinse the rice
Rinse the rice under cool water until the water runs mostly clear, then drain well. This removes excess starch so the pudding stays creamy, not gluey.

3. Combine the ingredients
Spread the rinsed rice evenly in the bottom of the slow cooker. In a large measuring cup or bowl, whisk together the milk, sugar, vanilla, and cinnamon until the sugar is mostly dissolved and the cinnamon is well dispersed. Pour the mixture over the rice, making sure all grains are submerged.

4. Cook
Cover and cook on LOW for 2½ to 3½ hours. Start checking around the 2½-hour mark—the pudding is ready when the rice is very tender and the mixture has thickened but still looks slightly loose. About halfway through, stir once, scraping the bottom and sides to prevent sticking, then replace the lid.

5. Finish and serve
Turn off the slow cooker. Let the pudding sit, covered, for 15–20 minutes to set slightly. Serve warm, sprinkled with extra cinnamon if desired. For chilled pudding, transfer to a shallow container, press plastic wrap directly onto the surface to prevent a skin, and refrigerate until cold. If the chilled pudding becomes too thick, stir in a splash of milk before serving.

Variations & Tips

• Richer texture: Replace 1 cup of whole milk with half-and-half or evaporated milk.

• Mix-ins: Stir ½ cup raisins or golden raisins into the slow cooker during the last 30–45 minutes of cooking.

• Deeper flavor: Add a pinch of kosher salt (about ⅛ teaspoon) with the sugar to sharpen the sweetness.

• Different traditions: Swap the cinnamon for ½ teaspoon ground cardamom and a strip of orange peel for a Middle Eastern twist; or add a cinnamon stick and a strip of lemon zest (remove before serving) for Spanish-style arroz con leche.

• Leftovers: Store in the refrigerator for up to 3 days. The pudding will thicken as it sits—loosen with a little milk when reheating gently on the stovetop or in the microwave.

Serving ideas: Serve warm in small bowls with a dusting of cinnamon, or chilled for a custard-like treat. Top with fresh berries, sliced bananas, a spoonful of jam, or a dollop of whipped cream. It’s equally at home as a comforting dessert with coffee or as a simple brunch sweet alongside eggs and toast.