Rice pudding is one of those humble dishes that seems to show up wherever people have a little rice, a little milk, and a little sugar to spare. My mother used to say it was the dessert you made when you were rich in patience but poor in groceries. Out here in the rural Midwest, it often appeared on the table after Sunday dinner, served warm in old crockery dishes while the coffee perked on the stove. This slow cooker creamy 3-ingredient version keeps all that comfort and nostalgia but asks almost nothing of you—just stir it together, put the lid on, and let time and gentle heat do the rest. You end up with a thick, velvety pudding, plump grains of rice nestled in a pale, custard-like cream, ready for a dusting of powdered sugar. It’s the kind of dessert you make when the house is quiet, the day has been long, and you want something simple and soothing that tastes like it’s been in the family for generations.
This rice pudding is lovely all by itself, scooped warm into small bowls with a light snowfall of powdered sugar on top. If you’d like to round it into a simple country supper, serve it after a pot of vegetable soup, a pan of meatloaf, or a roast chicken with mashed potatoes—those sturdy Midwestern standbys pair beautifully with a soft, sweet finish. For a little contrast, offer a dish of stewed apples or canned peaches on the side, or set out a jar of your favorite jam for spooning over the top. A cup of hot coffee, black tea, or even cold milk makes a natural companion, turning this into the kind of unhurried, comforting dessert that invites everyone to linger at the table just a bit longer.
Slow Cooker Creamy 3-Ingredient Rice Pudding
Servings: 6
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.
Variations & Tips
If you grew up with a certain style of rice pudding, you can easily coax this simple recipe in that direction. For a richer, more custard-like pudding, replace 1 to 2 cups of the milk with heavy cream or half-and-half. If you like a softer, looser pudding, add an extra 1/2 to 1 cup of milk at the end of cooking. Long-grain rice will work in a pinch, but medium- or short-grain rice gives the creamiest, plumpest result. For a hint of tradition without adding more ingredients, serve it with a dusting of cinnamon or nutmeg along with the powdered sugar, or swirl in a spoonful of your favorite jam right before eating. To keep the bottom from over-browning in a hotter slow cooker, you can set the ceramic insert on a folded kitchen towel inside the cooker base, which buffers some of the heat. If you’re cooking for a smaller household, the recipe halves nicely—just keep an eye on the timing, as a smaller batch may cook a bit faster. And remember, rice pudding thickens as it cools, so it’s better to turn the slow cooker off when it’s just a bit looser than you think you want; time and patience will finish the job for you.
