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

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