How to Make It

1. Rinse the Rice

Start by rinsing the rice under cold water until the water runs clear. This step removes excess starch, helping keep the pudding smooth rather than gluey.

2. Combine Everything

Pour the rinsed rice into your slow cooker. Add the milk, sugar, vanilla, and cinnamon. Give it a good stir to mix everything evenly.

3. Cook Low and Slow

Cover and cook on low heat for 4 to 5 hours. Stir occasionally to prevent sticking or scorching. The pudding is ready when the rice is tender and the mixture has thickened into a creamy, luscious consistency.

4. Serve and Enjoy

Stir once more, then scoop into bowls and serve warm for ultimate comfort. Prefer it chilled? Let it cool, then refrigerate for a few hours before serving.

Variations and Delicious Twists

• Dairy-Free: Swap the milk for almond milk, coconut milk, or oat milk for a plant-based version.

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• Fruity Additions: Stir in raisins, dried cranberries, or chopped dried apricots during the last hour of cooking for bursts of sweet flavor.

• Extra Sweetness: Drizzle with honey, maple syrup, or caramel sauce just before serving for an indulgent touch.

• Warm Spices: Sprinkle in nutmeg, cardamom, or even a pinch of ground cloves for added spice and warmth.

• Toppings: Add whipped cream, toasted nuts, or fresh fruit to elevate texture and taste.

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This slow cooker rice pudding is wonderfully versatile and perfect for satisfying your sweet tooth. Serve it as dessert, a comforting snack, or even a sweet breakfast treat—it’s guaranteed to bring a smile to your face with every spoonful!