Pour whole milk over raw white rice, paired with 4 ingredients, into slow cooker for a comforting dessert that’s my default when I don't know what to make

This slow cooker Amish rice pudding is the kind of recipe I lean on when the day has gotten away from me and I still want something warm and comforting to close it out. It starts just the way my mother did on our old farmhouse counter: raw white rice in the crock, a generous pour of whole milk over the top, and a few pantry staples to coax it into a creamy, old-fashioned dessert. Amish cooks in the Midwest have long favored simple, thrifty dishes like this—nothing fussy, just humble ingredients and slow, gentle cooking doing the work. When I don’t know what to make, I can always count on this pudding to quietly bubble away in the slow cooker and make the kitchen smell like home.

Serve this rice pudding warm, scooped into small bowls with an extra sprinkle of cinnamon or nutmeg over the top. It’s lovely with a handful of raisins or chopped dried fruit stirred in just before serving, or a spoonful of homemade jam on the side. A cup of coffee or hot tea makes it feel like a proper sit-down dessert, while a glass of cold milk turns it into a simple evening snack. If you have any left, it thickens nicely in the fridge and can be enjoyed chilled the next morning with fresh berries or a drizzle of maple syrup.

Servings: 6

1 cup raw white rice (short or medium grain preferred)

Lightly butter or spray the inside of a 4- to 6-quart slow cooker to help prevent sticking.

Pour the raw white rice into the bottom of the slow cooker and spread it into an even layer.

In a medium bowl or large measuring cup, whisk together the whole milk, granulated sugar, lightly beaten eggs, vanilla extract, and ground cinnamon until the sugar is mostly dissolved and the eggs are well blended.

Slowly pour the milk mixture over the raw rice in the slow cooker, making sure all of the grains are moistened. The rice will float and shift a bit; that’s fine.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or until the rice is tender and the mixture has thickened to a loose pudding. The edges will set first and the center will still be a bit wobbly but should not be soupy.

During the last hour of cooking, gently stir the pudding once or twice to keep the rice from settling and to prevent scorching around the edges. Replace the lid promptly after stirring.

When the pudding is creamy and the rice is fully cooked, turn off the slow cooker. Let the pudding sit, covered, for 15 to 20 minutes to thicken further as it cools slightly.

Serve warm, with an extra sprinkle of cinnamon on top if you like. The pudding will continue to thicken as it cools; if it becomes too thick, you can stir in a splash of additional whole milk just before serving.

For extra richness, replace 1 cup of the whole milk with half-and-half or heavy cream. If you like raisins or dried fruit, stir in 1/2 to 3/4 cup during the last 30 minutes of cooking so they plump without breaking down. For a more pronounced spice, add a pinch of nutmeg or a stick of cinnamon to the slow cooker at the beginning, removing the stick before serving. You can use brown sugar instead of white for a deeper, caramel-like flavor, though it will darken the pudding slightly. To make this a little less sweet for breakfast, cut the sugar down to 1/3 cup and serve with fresh fruit and a drizzle of honey. If the pudding ever over-thickens, don’t worry—just loosen it with warm milk, a few tablespoons at a time, until it’s as creamy as you like. Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or in the microwave with a splash of milk stirred in.