Ingredients
- 1 cup raw white rice
- 4 cups milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions:
- Rinse the Rice:
Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the pudding from becoming too sticky. - Combine Ingredients:
Add the rinsed rice, milk, sugar, vanilla extract, and ground cinnamon to the slow cooker. Stir well to combine. - Cook:
Cover and cook on low for 4-5 hours, stirring occasionally to prevent sticking. The pudding is done when the rice is tender and the mixture has thickened to a creamy consistency. - Serve:
Give the pudding a final stir and serve warm. For a chilled version, let it cool and refrigerate for a few hours.
Variations & Tips
- Dairy-Free: Use almond milk, oat milk, or coconut milk instead of regular milk.
- Fruity Twist: Stir in raisins, dried cranberries, or chopped apricots during the last hour of cooking.
- Extra Sweetness: Drizzle with caramel sauce, honey, or maple syrup before serving.
- Spice It Up: Add a pinch of nutmeg, cardamom, or even a dash of cloves for extra warmth.
- Toppings: Top with whipped cream, toasted nuts, or fresh fruit for added texture and flavor.
This recipe is incredibly versatile and easy to customize. Whether you’re serving it as a dessert or a sweet snack, this rice pudding is sure to bring comfort and joy. Let me know if you’d like further tweaks or additional ideas! 😊