Yummy yummy in my tummy. This is the creamy recipe I’ve been waiting for

Instructions

1. Rinse the rice under cold water until the water runs clear. Drain well.

2. Combine ingredients in the slow cooker: Add the rinsed rice, milk, sugar, salt, vanilla, and cinnamon (if using). Stir well.

3. Cook on low for 3–4 hours, stirring occasionally to prevent sticking. The pudding should thicken and the rice soften.

4. Adjust consistency—if you prefer it thicker, cook for an additional 30–60 minutes.

5. Serve warm or chilled with your favorite toppings.

Tips & Variations

• Creamier texture? Stir in a splash of heavy cream at the end.

• Dairy-free? Substitute with coconut or almond milk.

• Leftovers? Store in the fridge for up to 3 days—just stir in a little milk when reheating.

This slow cooker rice pudding is the ultimate comfort dessert—simple, versatile, and always a crowd-pleaser. Whether for breakfast, dessert, or a sweet midnight snack, it’s sure to become a family favorite!