Servings: 6
If you are looking for a dessert that is creamy, comforting, and incredibly easy to make, this Slow Cooker Creamy 3-Ingredient Rice Pudding is exactly what you need. Made with just rice, whole milk, and sugar, it is a classic, old-fashioned treat that requires minimal effort and delivers maximum comfort. The slow cooker does all the work, transforming simple ingredients into a warm, velvety, and deeply satisfying pudding.
The magic of this recipe lies in the slow cooking process. As the rice simmers gently in the milk and sugar, it releases its starches, creating a thick, creamy, and luscious pudding. It is perfect for a cozy evening or a simple weekend treat.
Why This Recipe Works
This recipe relies on the magic of the slow cooker. Cooking the rice low and slow allows it to absorb the milk gradually, resulting in a perfectly tender and creamy texture. The sugar sweetens the pudding without overpowering the natural flavor of the milk. Stirring occasionally ensures the rice cooks evenly and prevents it from sticking to the bottom of the slow cooker.
Ingredients
- 1 cup uncooked medium- or short-grain white rice (not instant)
- 6 cups whole milk
- 1/2 cup granulated sugar
- Optional for serving: powdered sugar for dusting
Directions
- Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter or neutral oil to help prevent sticking.
- Add the uncooked rice, whole milk, and granulated sugar to the slow cooker. Stir well so the rice is evenly distributed and the sugar begins to dissolve.
- Cover and cook on LOW for 2 1/2 to 3 1/2 hours, stirring every 45 minutes to an hour if you’re nearby. The pudding is done when the rice is very tender and the mixture has thickened to a loose, creamy consistency. It will continue to thicken slightly as it cools.
- Once the rice is tender and the pudding looks thick and velvety, turn off the slow cooker. Give it a final stir, scraping along the sides and bottom to mix in any thicker bits.
- Let the pudding sit, covered, for 10 to 15 minutes to settle and thicken. If it becomes thicker than you like, stir in a splash or two of extra milk until it reaches your preferred creaminess.
- Spoon the warm rice pudding into a serving dish or individual bowls. Just before serving, lightly dust the top with powdered sugar so it sits like a delicate white veil over the creamy surface.
- Serve warm or at room temperature. Store any leftovers, covered, in the refrigerator and gently rewarm with a splash of milk if needed to loosen the texture.
Tips for the Best Results
Use short-grain rice. Medium- or short-grain white rice works best here because it releases more starch, creating a creamier pudding. Avoid instant rice, which will turn mushy.
Stir occasionally. Stirring the pudding every 45 minutes to an hour helps the rice cook evenly and prevents it from sticking to the bottom of the slow cooker.
Watch the consistency. The pudding will continue to thicken as it cools. If it becomes too thick, stir in a splash of milk to loosen it up.
Use whole milk. Whole milk provides the richest, creamiest texture. Low-fat or skim milk will result in a thinner pudding.
Add a little flair. While this is a 3-ingredient recipe, a pinch of cinnamon, a dash of vanilla extract, or a sprinkle of raisins are all delicious additions.
Storage and Serving
Store leftover pudding covered in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of milk to loosen the texture. Serve it warm or at room temperature, dusted with powdered sugar.
Creamy, comforting, and completely irresistible, this Slow Cooker Creamy 3-Ingredient Rice Pudding is a fantastic recipe to keep in your rotation for easy, old-fashioned desserts.