Comfort in a Bowl: Just 5 ingredients. I make this when I want something simple, warm, and nostalgic on a cold evening.

Rice pudding is one of those comfort desserts that shows up, in some form, almost everywhere in the world—from kheer in India to arroz con leche in Latin America and classic baked rice puddings across Europe and the U.S. This slow cooker version leans into that global tradition but keeps things wonderfully simple: just five ingredients and a creamy, gently spiced mixture that simmers away while you go about your day. The low, steady heat of the slow cooker coaxes the starches out of the rice, giving you a naturally velvety texture without much effort. It’s a perfect make-ahead dessert for busy weeknights, cozy weekends, or anytime you want something nostalgic and soothing with minimal hands-on cooking.

Serve this slow cooker rice pudding warm, straight from the crock, with an extra sprinkle of cinnamon on top. It pairs nicely with fresh fruit—sliced bananas, berries, or stewed apples and pears all complement the gentle spice. For a more indulgent finish, add a dollop of whipped cream or a spoonful of Greek yogurt for tangy contrast. If you’re building a dessert spread, this pudding sits comfortably alongside simple butter cookies or shortbread, which add a bit of crunch. It also works well as a brunch dish, served in small bowls next to a savory egg casserole or a platter of breakfast sausages, giving you that sweet note without being cloying.

5-Ingredient Slow Cooker Creamy Spiced Rice Pudding

Servings: 6

Ingredients

1 cup uncooked medium- or short-grain white rice, rinsed

4 cups whole milk (or 3 cups whole milk + 1 cup half-and-half for extra richness)

1/2 cup granulated sugar

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons pure vanilla extract

Directions

Lightly coat the inside of a 3- to 4-quart slow cooker with a thin film of butter or neutral oil to help prevent sticking.

Rinse the rice under cold water in a fine-mesh strainer until the water runs mostly clear. This removes excess surface starch so the pudding is creamy rather than gummy.

Add the rinsed rice to the slow cooker, then pour in the milk (or milk and half-and-half). Stir in the sugar and ground cinnamon until evenly distributed.

Cover and cook on LOW for 2 1/2 to 3 1/2 hours, stirring every 45–60 minutes if possible. The rice should become very tender and the mixture will gradually thicken. Cooking times can vary slightly by slow cooker.

When the rice is soft and the pudding looks loose but creamy—it will thicken more as it cools—turn off the slow cooker. Stir in the vanilla extract. Taste and adjust sweetness or cinnamon if desired.

Let the pudding sit, covered, for 10–15 minutes to thicken slightly. If it becomes thicker than you like, stir in a splash or two of additional milk to loosen the texture.

Serve warm or at room temperature. For storage, cool completely, then refrigerate in an airtight container for up to 4 days. The pudding will firm up in the fridge; stir in a bit of cold milk before reheating gently on the stovetop or in the microwave.

Variations & Tips

For a richer, almost custard-like pudding, substitute 1 cup of the milk with heavy cream and reduce the sugar slightly if you prefer a less sweet dessert. If you enjoy more complex spice notes, add 1/4 teaspoon ground cardamom or a pinch of ground nutmeg along with the cinnamon, echoing flavors you’d find in Indian or Middle Eastern rice puddings. For a citrusy twist, stir in 1 teaspoon of finely grated orange or lemon zest at the end of cooking, which brightens the creamy base. To introduce texture, fold in 1/3 to 1/2 cup of raisins, chopped dates, or dried apricots during the last 30 minutes of cooking so they plump but don’t disintegrate. If you need a dairy-free version, use full-fat canned coconut milk thinned with a bit of water to reach 4 cups total liquid, and be aware that the pudding will have a pleasant coconut aroma and may thicken a bit more as it cools. For those watching sweetness, you can cut the sugar to 1/3 cup and rely on naturally sweet add-ins like fruit on top. Finally, if the pudding ever ends up too thick, don’t hesitate to whisk in warm milk a little at a time until you reach the silky, spoonable consistency you like—rice pudding is very forgiving.