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
see next page
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