A set-it-and-forget-it dessert that turns simple pantry staples into a creamy, cinnamon-scented comfort food. Perfect warm or chilled.
Yield: 6–8 servings
Equipment: 4–6 quart slow cooker, mixing bowl, whisk
Ingredients
4 cups whole milk (or coconut milk for dairy-free)
1 cup white rice (short or medium grain)
½ cup granulated sugar (adjust to taste)
2 large eggs, lightly beaten
1 tsp vanilla extract
1 tsp ground cinnamon
Optional Add-ins & Toppings
Raisins or dried cranberries (stir in during last hour)
Sprinkle of nutmeg or cardamom
Fresh berries, sliced bananas, or chopped nuts
Drizzle of honey or maple syrup
Instructions
1. Prep the slow cooker
Lightly grease the inside of your slow cooker with butter or nonstick spray.
2. Add the rice
Spread the raw rice evenly across the bottom of the slow cooker.
3. Make the custard mixture
In a mixing bowl, whisk together the milk, sugar, beaten eggs, vanilla, and cinnamon until smooth and well combined.
4. Combine
Pour the custard mixture over the rice. Do not stir.
5. Slow cook
Cover and cook on LOW for 3–4 hours, until the rice is tender and the pudding has thickened.
6. Stir near the end
During the final hour of cooking, stir once or twice to prevent sticking and ensure even texture.
7. Let it rest
Turn off the slow cooker. Leave the lid on and let the pudding rest for 15–20 minutes. It will continue to thicken.
8. Serve
Spoon into bowls. Serve warm or chilled, topped with your favorite add-ins.
Tips for Best Results
Use short or medium-grain rice – They release more starch, creating a creamier pudding. Long-grain rice may stay firmer.
Don't skip the resting step – The pudding thickens significantly as it sits.
Stir only near the end – Stirring too early can make the pudding gummy.
Grease the slow cooker well – This prevents sticking and makes cleanup easier.
Adjust sweetness after cooking – Taste first, then add more sugar or honey if desired.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4–5 days.
Reheat: Gently warm in a saucepan or microwave with a splash of milk to loosen the texture.
Freezer: Can be frozen for up to 2 months, though texture may change slightly (becomes grainier). Thaw in the fridge and reheat with milk.
Benefits of This Recipe
Provides calcium and protein
Great make-ahead dessert
Simple ingredients you likely already have
Can be enjoyed warm or chilled
Enjoy your creamy, comforting rice pudding! 🥣✨
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