This Slow Cooker 5-Ingredient Rice Pudding is the ultimate \u201cset it and forget it\u201d dessert. Slow-cooking the rice in sweetened milk allows the grains to release their natural starches, creating a rich, creamy texture\u2014no heavy cream or constant stirring required.<\/p>\n
INGREDIENT\tAMOUNT
\nRaw white rice\t1 cup
\nMilk\t4 cups
\nSugar\t\u00bd cup
\nVanilla extract\t1 teaspoon
\nGround cinnamon\t\u00bd teaspoon
\nDirections
\nStep 1: Rinse the Rice
\nPlace 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.<\/p>\n
Step 2: Combine Ingredients
\nIn 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.<\/p>\n
Step 3: Slow Cook
\nCover and cook on Low for 4\u20135 hours.
\nTip: 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.<\/p>\n
Step 4: Stir and Serve
\nGive the pudding a final stir to incorporate any skin that forms on top. Serve warm in bowls.<\/p>\n
Pro Tips for the Best Pudding
\nRice Choice: Long grain white rice gives a classic texture, while Arborio rice creates a creamier, almost risotto-style pudding.
\nPrevent Burning: If your slow cooker runs hot, lightly grease the ceramic insert with butter to stop the milk from scorching.
\nReheating: Rice pudding thickens as it cools. Add a splash of milk when reheating to restore its creamy consistency.<\/p>\n","protected":false},"excerpt":{"rendered":"
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