Put uncooked rice in a slow cooker with these 4 ingredients. It’s like heaven in a bowl.

This Slow Cooker 5-Ingredient Rice Pudding is the ultimate “set it and forget it” dessert. By allowing the rice to slow-cook in sweetened milk, the grains release their natural starches, creating a rich, velvety consistency without the need for heavy cream or constant stovetop stirring.

Slow Cooker 5-Ingredient Rice Pudding

Ingredients:

Directions

Step 1: Rinse the Rice: Place the 1 cup of raw white rice in a fine-mesh strainer and rinse under cold water. Continue rinsing until the water runs clear; this removes excess surface starch and prevents the pudding from becoming overly gummy.

Step 2: Combine in Slow Cooker: Add the rinsed rice, 4 cups of milk, 1/2 cup of sugar, 1 teaspoon of vanilla, and 1/2 teaspoon of cinnamon into the slow cooker insert. Stir well to ensure the sugar is distributed and the cinnamon doesn’t clump.

Step 3: Slow Cook: Cover and cook on Low for 4/5 hours.

Note: Around the 4-hour mark, check the rice for tenderness. Every slow cooker runs at a slightly different temperature, so you want to stop once the rice is soft and the milk has thickened into a creamy sauce.

Step 4: Stir and Serve: Give the pudding a final, thorough stir to incorporate any skin that may have formed on top. Serve it warm in bowls.

Pro Tips for the Best Pudding

• The Right Rice: For a classic texture, use Long Grain White Rice. For a much creamier, almost “risotto-style” pudding, try using Arborio rice.

• Avoid Burning: If your slow cooker tends to run hot, lightly grease the inside of the ceramic pot with butter before adding the ingredients to prevent the milk from scorching on the sides.

• Reheating: Rice pudding will thicken significantly as it cools. When reheating leftovers, add a splash of milk to loosen it back up to its original creaminess.