Slow Cooker Rice Pudding
Ingredients:
1 cup uncooked white rice (long-grain or jasmine works best)
4 cups whole milk
1/2 cup sugar (adjust to taste)
1 tsp vanilla extract
1/2 tsp ground cinnamon (optional)
Pinch of salt
Optional toppings: raisins, chopped nuts, or a drizzle of honey/caramel
Instructions:
Combine ingredients: In your slow cooker, pour the milk over the raw rice. Add sugar, salt, and cinnamon (if using). Stir gently to combine.
Cook: Cover and cook on low for 2–3 hours. Stir occasionally to prevent sticking. The pudding should thicken and the rice should be soft.
Add flavor: Stir in vanilla extract near the end of cooking. If you like, mix in raisins or other toppings.
Serve: Spoon warm into bowls, sprinkle a little cinnamon on top, or drizzle with honey or caramel for extra indulgence.
💡 Tip: For a creamier texture, you can stir in a little heavy cream at the end.
If you want, I can also give you a version with just 3 ingredients that’s super quick and still creamy in the slow cooker. Do you want me to do that?
