Add uncooked rice to a slow cooker with just 4 ingredients, and you’ve got pure comfort in a bowl.

This Slow Cooker 5-Ingredient Rice Pudding is a true hands-off dessert. Gently cooking the rice in sweetened milk allows its natural starches to thicken the pudding on their own, resulting in a smooth, creamy texture without the need for heavy cream or frequent stirring.

Slow Cooker 5-Ingredient Rice Pudding

Ingredients

• Raw white rice: 1 cup
• Milk: 4 cups
• Sugar: ½ cup
• Vanilla extract: 1 teaspoon
• Ground cinnamon: ½ teaspoon

Instructions

Step 1: Rinse the Rice
Place the rice in a fine-mesh strainer and rinse under cold running water until the water runs clear. This step removes excess starch and helps keep the pudding from becoming too sticky.

Step 2: Mix the Ingredients
Add the rinsed rice, milk, sugar, vanilla extract, and cinnamon to the slow cooker. Stir well to evenly distribute the sugar and ensure the cinnamon is fully blended.

Step 3: Cook Slowly
Cover and cook on Low for 4–5 hours.
Tip: Begin checking the pudding at the 4-hour mark. Slow cookers vary, so stop cooking once the rice is tender and the milk has thickened into a creamy sauce.

Step 4: Stir and Serve
Stir the pudding to reincorporate any skin that may have formed on top. Serve warm.

Pro Tips for Perfect Rice Pudding

• Rice Selection: Long-grain white rice yields a traditional texture, while Arborio rice produces a richer, creamier, risotto-like result.
• Avoid Scorching: If your slow cooker tends to run hot, lightly butter the insert to prevent the milk from burning.
• Reheating: As the pudding cools, it will thicken. Stir in a splash of milk when reheating to bring back its creamy consistency.