Simple, nostalgic, and perfectly comforting
This Slow Cooker Creamy 3-Ingredient Rice Pudding is proof that the simplest recipes are often the best. With just rice, milk, and sugar, the slow cooker gently transforms everyday pantry staples into a rich, creamy dessert that tastes like it came straight from Grandma’s kitchen.
Ingredients
1 cup white rice (short- or medium-grain works best)
4 cups whole milk
⅓ cup sugar
Instructions
Begin by rinsing the rice under cold water until the water runs mostly clear. This removes excess starch and helps prevent the pudding from becoming gluey while it cooks.
Lightly grease the inside of the slow cooker to reduce sticking. Add the rinsed rice, milk, and sugar to the slow cooker and stir gently until the sugar is evenly dissolved.
Cover with the lid and cook on low for 2½–3 hours. Stir the pudding every 30–40 minutes, scraping the sides and bottom each time to prevent the rice from sticking and to help release its starch for a creamier texture.
As the pudding cooks, the rice will soften and the mixture will thicken. When finished, the rice should be tender and the pudding creamy but still spoonable. If it seems too thick, stir in a small splash of warm milk to loosen it.
Once done, turn off the slow cooker and let the pudding sit uncovered for about 10 minutes. This allows it to set slightly while remaining creamy.
Serve warm for a classic comfort dessert, or let it cool and refrigerate for a thicker, chilled rice pudding.
Tips
Whole milk gives the creamiest results.
Stirring regularly is key to preventing scorching.
Leftovers will thicken in the fridge—add milk when reheating.
