Why This Recipe Is a Keeper
Before we dive into the method, here is why this rice pudding will become a favorite.
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Only 3 ingredients. Simple and affordable.
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No pre-cooking. Everything goes into the slow cooker raw.
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Set it and forget it. The slow cooker does all the work.
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Creamy and comforting. Rich, satisfying, and delicious.
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Crowd-pleasing. Everyone loves rice pudding.
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Budget-friendly. Rice, milk, and sugar are inexpensive.
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Perfect for any occasion.
Ingredients
Servings: 6
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1 cup uncooked medium- or short-grain white rice (not instant)
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6 cups whole milk
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1/2 cup granulated sugar
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Optional for serving: powdered sugar for dusting
Ingredient Notes
Rice: Use medium- or short-grain white rice. Do not use instant rice.
Milk: Use whole milk for the creamiest texture.
Sugar: Adds sweetness.
Step-by-Step Instructions
Step 1: Prepare the Slow Cooker
Lightly grease the inside of a 4- to 6-quart slow cooker with butter or neutral oil.
Step 2: Add the Ingredients
Add the uncooked rice, whole milk, and granulated sugar to the slow cooker. Stir well.
Step 3: Slow Cook
Cover and cook on LOW for 2 1/2 to 3 1/2 hours, stirring every 45 minutes to an hour. The pudding is done when the rice is very tender and the mixture has thickened to a loose, creamy consistency.
Step 4: Rest and Serve
Turn off the slow cooker. Let the pudding sit, covered, for 10 to 15 minutes to settle and thicken. If it becomes too thick, stir in a splash of milk.
Spoon the warm rice pudding into a serving dish or individual bowls. Just before serving, lightly dust the top with powdered sugar.
How to Serve Rice Pudding
This warm, creamy rice pudding is delicious on its own, but a few accompaniments make it even better.
With Cinnamon: Sprinkle with ground cinnamon.
With Fresh Berries: Serve with strawberries or raspberries.
With Whipped Cream: A dollop of whipped cream adds lightness.
With Caramel Sauce: Drizzle with caramel.
With Nutmeg: Add a pinch of nutmeg.
Variations & Tips
Make It with Brown Rice: Use brown rice. Increase the cook time.
Make It with Coconut Milk: Use coconut milk for a dairy-free version.
Make It with Vanilla: Add vanilla extract.
Make It with Cinnamon: Add a cinnamon stick while cooking.
Make It with Raisins: Add raisins.
Make It with Nutmeg: Add ground nutmeg.
Make It with Lemon: Add lemon zest.
Make It with Cardamom: Add ground cardamom.
Make It Gluten-Free: This recipe is naturally gluten-free.
Pro Tips for Absolute Success
Do not use instant rice. It will become mushy.
Stir occasionally. This prevents sticking.
Let the pudding rest before serving. This allows it to thicken.
Frequently Asked Questions
Can I use a different rice?
Yes. Brown rice can be used. Increase the cook time.
Can I use a different milk?
Yes. Coconut or almond milk can be used.
Can I use a different sweetener?
Yes. Honey or maple syrup can be used.
Can I make this ahead of time?
Yes. Reheat before serving.
Can I freeze this pudding?
Freezing is not recommended. The texture may change.
How long do leftovers last?
Store in the refrigerator for up to 4 days.
Why is my pudding thin?
It did not cook long enough. Cook longer.
Why is my pudding thick?
It cooked too long. Add milk to thin it.
Can I add more flavor?
Yes. Add vanilla or cinnamon.
Can I use a different pan?
This recipe is designed for a slow cooker.
The Beauty of Simple Desserts
There is something deeply satisfying about a warm, creamy rice pudding that comes together with almost no effort. It is the kind of dessert that makes people happy. This slow cooker rice pudding is a celebration of all those things.
Keep rice in your pantry. Keep milk in your fridge. Keep sugar in your cupboard. This recipe is the reason why.
Recipe Card
Prep Time: 5 minutes
Cook Time: 2 1/2 to 3 1/2 hours on LOW
Rest Time: 10 to 15 minutes
Total Time: Approximately 3 to 4 hours
Yield: 6 servings