“4-Ingredient Slow Cooker Rice Pudding” recipe that circulates online.
This is a classic “dump and go” method for making a creamy dessert without having to stand over the stove stirring.
Here is the recipe, the method, and the most important tip to make sure it doesn’t burn.
The 4 Ingredients
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1 cup uncooked white rice (Long-grain or jasmine works best; arborio makes it extra creamy)
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1 can (14 oz) sweetened condensed milk
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1 can (12 oz) evaporated milk (or you can use 2 cups of whole milk)
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2 cups water
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(Optional but recommended: 1 tsp vanilla extract & a sprinkle of cinnamon)
The Method
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Grease the pot: Spray the inside of your slow cooker with non-stick spray or rub it with butter. This is crucial for easy cleanup.
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Combine: Add the rice, sweetened condensed milk, evaporated milk, and water to the slow cooker. Stir to combine.
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Cook:
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Low: Cover and cook on LOW for 2.5 to 3 hours. Check at the 2-hour mark.
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Note: Do not cook this on High, as the dairy will likely curdle or scorch on the sides.
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Finish: Stir in vanilla extract. The pudding will thicken significantly as it cools.
⚠️ The Most Important Tip
Check it early and stir if possible.
Because of the sugar in the condensed milk, this recipe is prone to burning on the edges if left too long. If you are home, giving it one stir halfway through will help ensure it stays creamy rather than forming a crust.
Serving suggestion: Serve warm, or chill for 3 hours and top with cinnamon or fresh fruit.