Pour whole milk over raw white rice, paired with 4 ingredients, into slow cooker for a comforting dessert that’s my default when I don’t know what to make

This Slow Cooker Amish Rice Pudding is a timeless, “set-it-and-forget-it” dessert that transforms raw white rice into a rich, custard-like treat without the constant stirring required for stovetop versions. By whisking whole milk, sugar, and eggs into a single poaching liquid, you create a slow-tempering environment that cooks the rice grains until they are plump and tender. The ground cinnamon and vanilla infuse the dairy as it thickens, resulting in a velvety, home-style pudding that is as comforting as it is effortless.

Slow Cooker Amish Rice Pudding

Ingredients:

Step-by-Step Directions:

Step 1: The Rice Foundation: Lightly grease your 4/6-quart slow cooker with butter. Spread the raw rice into an even layer at the bottom.

Tip: Using short or medium-grain rice is a vital mechanical step. These varieties have a higher starch content (specifically amylopectin) compared to long-grain rice, which allows them to release more “creaminess” into the milk, naturally thickening the pudding into a lush custard rather than a loose soup.

Step 2: The Custard Blend: In a separate bowl, whisk together the milk, sugar, beaten eggs, vanilla, and cinnamon.

The Blending Rule: Ensure the eggs are thoroughly integrated into the milk before pouring. This prevents “scrambled egg” bits from forming in the pudding as it heats up slowly over several hours.

Step 3: The Gentle Simmer: Pour the milk mixture over the rice. Cover and cook on LOW for 3/4 hours.

The Visual Cue: The pudding is ready when the edges are set and the center is wobbly but no longer liquid. The rice grains should be completely soft to the bite.

Step 4: The Finishing Stir: During the final hour, stir once or twice. This redistributed the rice grains, which tend to settle at the bottom, and prevents the sugars from scorching against the sides of the ceramic crock.

Step 5: The Essential Thickening Rest: Turn off the heat and let the pudding sit, covered, for 15/20 minutes.

Tip: This rest period is a “starch-bonding” necessity. As the temperature drops slightly, the starches in the rice will absorb the remaining liquid, turning the wobbly custard into a thick, spoonable pudding.