Pour whole milk over raw white rice, alongside 3 extra ingredients,

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter or neutral oil to help prevent sticking (optional, but helpful for cleanup).

Rinse the raw white rice under cool running water until the water runs mostly clear, then drain well. This helps remove excess surface starch so the pudding is creamy rather than gluey.

Spread the drained raw rice evenly across the bottom of the slow cooker insert.

In a large measuring cup or bowl, whisk together the whole milk, granulated sugar, vanilla extract, and ground cinnamon until the sugar is mostly dissolved and the cinnamon is well dispersed.

Pour the milk mixture evenly over the raw rice in the slow cooker, making sure all the grains are submerged. This is the key step: you’re building the pudding by pouring whole milk directly over uncooked rice.

Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 1/2 hours, or until the rice is very tender and the mixture has thickened but is still a bit loose. Slow cookers vary, so start checking around the 2 1/2-hour mark.

About halfway through the cooking time, quickly stir the mixture, scraping along the bottom and sides to prevent any sticking, then replace the lid and continue cooking. If your slow cooker runs hot, you can give it one more stir later on.

Once the rice is soft and the pudding is creamy, turn off the slow cooker. The pudding will continue to thicken as it cools, so if it looks slightly loose, that’s ideal.

Let the pudding sit, covered, for 15 to 20 minutes to set slightly before serving. If it becomes thicker than you like, stir in a splash or two of extra whole milk to loosen.

Serve warm, sprinkled with a little extra cinnamon if you like. For chilled rice pudding, transfer to a shallow container, press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until cold.

Variations & Tips