Slow Cooker 5-Ingredient Rice Pudding
A simple, cozy rice pudding made in a slow cooker, featuring just five ingredients for a creamy, comforting dessert.
Ingredients
Main Ingredients
- 1 cup uncooked medium or short-grain white rice, rinsed Medium or short-grain gives the best creamy texture.
- 4 cups whole milk Whole milk makes the creamiest pudding.
- 1/2 cup granulated sugar Adjust sweetness to taste.
- 1 tablespoon vanilla extract
- 2 tablespoons unsalted butter For dotting on top before cooking.
Optional Add-Ins
- pinch cinnamon or nutmeg For dusting before serving.
- raisins or chopped dried apricots Optional, add while cooling.
- berry jam or honey For a fruity finish.
- whipped cream Optional topping.
Instructions
Preparation
- Lightly butter the slow cooker insert or mist with nonstick spray.
- Rinse the rice under cool water until the water runs mostly clear. Drain well.
- Add rice, milk, sugar, and vanilla to the slow cooker. Stir to combine, then dot the top with butter.
Cooking
- Cover and cook on Low for 3.5 to 4.5 hours, or on High for about 2 to 2.5 hours. Stir once or twice during cooking to keep the rice from clumping.
- When the rice is tender and the mixture is creamy, turn off the heat. The pudding will thicken more as it cools.
Serving
- Taste and adjust sweetness if needed. Serve warm, or cool and chill for a thicker texture.
Notes
Try different types of rice or milk for variations. Can also add flavors like cinnamon or nuts after cooking.