There’s something irresistible about warm, homemade rice pudding—especially when it requires only five pantry-friendly ingredients. This slow cooker version takes the guesswork out of stirring and simmering, delivering a comforting, creamy, and perfectly spiced treat straight from your trusty crockpot.
Ingredients
- 1 cup long-grain white rice, rinsed
- 4 cups whole milk (or your favorite non-dairy substitute)
- ⅓ cup granulated sugar
- 1 tablespoon unsalted butter
- 1 teaspoon ground cinnamon
- (Optional) Pinch of salt
Instructions
Begin by lightly buttering the inside of your slow cooker. This simple step helps reduce sticking and makes cleanup easier. Next, add the rinsed rice to the crock, followed by the milk, sugar, and cinnamon. If you want a tantalizing sweet-salty contrast, sprinkle in a small pinch of salt as well.
Stir everything together gently to evenly distribute the rice and sugar. Dot the surface with the tablespoon of butter, then secure the lid on your slow cooker. Cook on low for around 2½ to 3 hours, giving it a quick stir once midway through if you can. The rice will absorb the milk, creating a silky texture as it cooks.
After about 2½ hours, check for doneness by tasting a spoonful of the pudding. If the rice is tender and the mixture has thickened to a porridge-like consistency, it’s ready. If you prefer a thinner pudding, stir in a little more warm milk. Sweeten further if desired, then give it one final stir.
Serve right away for that lovely warm, cozy feeling. You can also chill it and enjoy it cold—either way, top with a dusting of cinnamon or a drizzle of caramel sauce for extra flair.
This slow cooker rice pudding is fantastic for anyone seeking an easy, fuss-free dessert or snack. It’s kid-friendly, satisfying, and can easily be made lactose-free by swapping dairy milk for almond, oat, or coconut milk. Need a flavor twist? Toss in a dash of vanilla or swirl in some pureed fruit. Since you only need five ingredients and a few hours’ patience, it’s a sweet solution for busy days or casual get-togethers that calls for minimal effort and maximum comfort.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
