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.
ADVERTISEMENT
