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You know what? Some days just beg for something warm and sweet — something that doesn’t fuss, doesn’t ask for fancy ingredients, and fills the whole house with the kind of smell that makes everyone wander in asking, “What’s cooking?” For me, that’s this rice pudding.
I swear, every time I make it, I’m back in my childhood kitchen — my mom humming to herself, old floral apron tied around her waist, stirring a big pot while the windows fog up from the steam. She’d scoop out bowls for us while it was still bubbling, and we’d sit at the old oak table blowing on spoonfuls, trying not to burn our tongues.
These days, I lean on my slow cooker instead of standing over the stove — same cozy flavor, way less babysitting. Some nights I’ll throw it together before dinner and by the time the dishes are done, there’s dessert waiting. It’s the little joys, isn’t it?
Why You’ll Love This Recipe
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It’s got five ingredients — seriously, that’s it.
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The slow cooker does the work while you do literally anything else (nap, fold laundry, scroll your phone — no judgment).
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It tastes like grandma’s house and a warm blanket.
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Easy to fancy up with toppings if you’re feeling extra.
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Sweet, creamy, and so darn satisfying.
What You’ll Need
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1 cup raw white rice (plain old long-grain works best, nothing fancy)
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4 cups milk (whole is dreamiest but 2% is fine if that’s what’s in the fridge)
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1/2 cup sugar (add a smidge more if you like it sweeter — I won’t stop you)
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1 teaspoon real vanilla extract (cheap stuff works, but real makes it shine)
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1/2 teaspoon ground cinnamon (plus extra for sprinkling, because why not?)
Tiny Tips:
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Jasmine rice is lovely too — gives a light floral note.
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If you’re feeling indulgent, swap in a bit of half-and-half. Richer is always good news with rice pudding.
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I’ve even stirred in a splash of heavy cream at the end when I really want to spoil myself.
Let’s Make It — No Fuss
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Rinse that rice: Quick rinse under cold water until it runs mostly clear. Makes all the difference — keeps it creamy instead of sticky-clumpy.
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Everything in the pot: Pour the rice, milk, sugar, vanilla, and cinnamon right into your slow cooker. Give it a swirl with a wooden spoon.
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Lid on, feet up: Set to low and let it do its thing for 4–5 hours. If you think of it, give it a gentle stir once or twice — keeps the edges from sticking. If you forget, it’s really not the end of the world.
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Check for creamy goodness: When the rice is tender and the mixture’s thick and pudding-like, it’s done. Give it a stir — it’ll look a bit loose but trust me, it thickens as it cools down.
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Scoop and savor: Ladle into bowls while it’s warm. Dust with a pinch more cinnamon if you like. Or don’t — you’re the boss here.
How I Love to Serve It
Warm, straight from the pot, is heaven. But if you want to dress it up a bit?
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Big dollop of whipped cream — the real stuff if you’ve got time, store-bought if you don’t.
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Vanilla ice cream on top? Oh, my word — melts right in.
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A handful of toasted almonds or chopped walnuts for crunch.
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Cup of strong tea or coffee on the side to sip between spoonfuls.
And if you’re feeling fancy, drizzle on a ribbon of caramel or honey. I won’t tell.
Leftovers? Lucky You.
If, by some miracle, you’ve got any left: pop it in an airtight container and tuck it in the fridge for up to 4 days. It’ll get thicker, so when you warm it up (gently, please), splash in a little milk to loosen it back up. I do mine in a small saucepan on low — a quick stir and it’s as good as new.
Little Twists for Next Time
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Dairy-Free? Almond, oat, or coconut milk work beautifully.
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Fruity? Toss in a handful of raisins, dried cranberries, or even chopped dates before you hit ‘Start’.
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Spicy? Try a tiny pinch of nutmeg or cardamom — trust me, it’s magic in winter.
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Sweeter Tooth? Drizzle honey or maple syrup over the top right before serving.
One Last Thought
Alright, my friend — that’s my slow cooker rice pudding in all its simple glory. I hope you make it, I hope it makes your kitchen smell like cinnamon hugs, and I hope you get a quiet moment to enjoy it with your feet up.
If you whip up a batch, drop me a comment — tell me if you stirred in raisins or ate it straight from the pot at midnight (no shame, I’ve done it too).
Stay warm, stay sweet, and don’t forget: sometimes the simplest things really are the best.
Slow Cooker 5-Ingredient Rice Pudding
Ingredients
- 1 cup white rice raw
- 4 cups milk
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
Instructions
- Rinse the rice under cold water until the water runs clear.
- Add the rinsed rice, milk, sugar, vanilla extract, and ground cinnamon to the slow cooker.
- Stir everything together to combine.
- Cover and cook on LOW for 4–5 hours, stirring occasionally to prevent sticking, until the rice is tender and the pudding is creamy.
- Once cooked, give it a good stir and serve warm.
Notes
Nutrition
