Creamy, comforting, and easy to make—this slow cooker rice pudding is a classic dessert made with simple ingredients and cozy cinnamon flavor.

¾ cup long-grain white rice

4 cups milk

½ cup sugar

1 cinnamon stick (or 1 teaspoon ground cinnamon)

1 teaspoon vanilla extract

40 g (1.4 oz) unsalted butter

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Rinse rice under cold water to remove excess starch.

Add rice, milk, sugar, cinnamon stick, vanilla, and butter to slow cooker. Stir until sugar is dissolved.

Cook on high for 2 ½ to 3 hours, or until rice is tender and mixture is creamy.

Remove cinnamon stick before serving.

Serve warm or chilled, topped with extra cinnamon or fruit if desired.

Cooking times may vary depending on your slow cooker. Check after 2 hours to avoid overcooking.

For extra creaminess, substitute 2 cups of milk with heavy cream.

Rinsing the rice helps prevent clumping and creates a smoother pudding.

If you don’t have a cinnamon stick, use 1 teaspoon ground cinnamon instead.

Store leftovers in the refrigerator for up to 3 days.