There’s something deeply soothing about rice pudding.
It’s warm.
It’s creamy.
It smells like vanilla, cinnamon, and childhood all wrapped into one humble bowl.
And the best part?
You don’t need a stovetop.
You don’t need constant stirring.
You don’t even need to be awake to make it.
Just uncooked rice, milk, sugar, vanilla, and cinnamon — dumped into your slow cooker and left to transform into silky, custard-like perfection over a few quiet hours.
This isn’t just dessert.
It’s comfort on low heat.
Let’s dive into how to make Slow Cooker Rice Pudding — a 5-ingredient, set-it-and-forget-it recipe that’s perfect for breakfast, late-night cravings, or as a cozy dessert after a long day.
🥣 Why This Rice Pudding Works So Well
Rice pudding is one of those old-school recipes that feels like a secret passed down through generations.
And this version?
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