This Slow Cooker 5-Ingredient Rice Pudding is the ultimate “set it and forget it” dessert. Slow-cooking the rice in sweetened milk allows the grains to release their natural starches, creating a rich, creamy texture—no heavy cream or constant stirring required.

INGREDIENT AMOUNT
Raw white rice 1 cup
Milk 4 cups
Sugar ½ cup
Vanilla extract 1 teaspoon
Ground cinnamon ½ teaspoon
Directions
Step 1: Rinse the Rice
Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess surface starch and prevents the pudding from becoming overly sticky.

Step 2: Combine Ingredients
In the slow cooker, combine the rinsed rice, milk, sugar, vanilla, and cinnamon. Stir well to evenly distribute the sugar and break up any clumps of cinnamon.

Step 3: Slow Cook
Cover and cook on Low for 4–5 hours.
Tip: Start checking the rice around the 4-hour mark. Every slow cooker heats differently, so stop when the rice is tender and the milk has thickened into a creamy sauce.

Step 4: Stir and Serve
Give the pudding a final stir to incorporate any skin that forms on top. Serve warm in bowls.

Pro Tips for the Best Pudding
Rice Choice: Long grain white rice gives a classic texture, while Arborio rice creates a creamier, almost risotto-style pudding.
Prevent Burning: If your slow cooker runs hot, lightly grease the ceramic insert with butter to stop the milk from scorching.
Reheating: Rice pudding thickens as it cools. Add a splash of milk when reheating to restore its creamy consistency.