Slow Cooker 5-Ingredient Rice Pudding: Creamy, Cozy, and Utterly Comforting

 


🧰 What You’ll Need

  • A slow cooker (3–6 quart works well)

  • Measuring cups and spoons

  • A mixing spoon

  • A ladle for serving


🔁 Ingredient Additions & Substitutions

  • Dairy-free: Swap in almond milk, oat milk, or coconut milk.

  • Sweeteners: Use honey, maple syrup, or coconut sugar in place of white sugar.

  • Spices: Add a pinch of nutmeg, cardamom, or pumpkin pie spice.

  • Add-ins: Stir in raisins, chopped dates, or dried cranberries during the last hour of cooking.

  • For extra richness: Stir in a splash of cream or coconut cream before serving.


👩‍🍳 How to Make It

Step 1: Rinse the rice

Place the rice in a fine-mesh sieve and rinse under cold water until the water runs mostly clear. This helps remove excess starch and prevents mushiness.

Step 2: Add everything to the slow cooker

Pour the rinsed rice, milk, sugar, vanilla, and cinnamon into the slow cooker. Stir to combine.

Step 3: Cook

Cover and cook on LOW for 4–5 hours. Stir once or twice during cooking to prevent sticking.

Step 4: Stir and serve

When the rice is soft and the pudding is thick and creamy, give it a good stir. Serve warm with toppings of choice, or let it cool slightly to thicken more.


🍽 What to Serve With Rice Pudding

  • A scoop of vanilla ice cream or dollop of whipped cream

  • A drizzle of maple syrup or caramel sauce

  • A sprinkle of toasted almonds or walnuts for crunch

  • A cup of chai, black tea, or strong coffee

  • Fresh berries or sliced bananas for a fruity twist


💡 Tips for the Best Results

  • Stir occasionally. This helps prevent the rice from sticking or clumping.

  • If it thickens too much, add a splash of milk before serving.

  • Use whole milk or full-fat coconut milk for ultra-creamy pudding.

  • Let it cool for 10–15 minutes before serving—it thickens as it rests!


📦 Storage Instructions

  • Refrigerate: Store in an airtight container for up to 5 days.

  • Reheat: Warm gently in the microwave or on the stove with a splash of milk.

  • Freeze? Not recommended—it changes the texture too much.


📚 General Info

  • Yield: 6 servings

  • Prep time: 5 minutes

  • Cook time: 4–5 hours

  • Total time: About 5 hours (mostly hands-off)

  • Skill level: Beginner-friendly!


❓ Frequently Asked Questions

Can I use brown rice?

Yes, but it will take longer to cook (6–7 hours) and may result in a chewier texture.

Can I double the recipe?

Yes! Just make sure your slow cooker is big enough and stir more frequently to avoid sticking.

Can I use instant rice?

Not for this version. Stick with uncooked long-grain or medium-grain rice for best results.

What if it’s too thick?

Add a bit more milk and stir gently until loosened.


✨ In Conclusion

There’s just something so soul-soothing about a warm bowl of rice pudding. It’s unfussy, it’s made from pantry staples, and it carries that delicious old-fashioned charm we all crave when we want a little comfort.

Make it for your family. Or make it just for you. Either way, this is a slow cooker win you’ll turn to again and again.