Spring Sweetness: Just 5 ingredients. The kind of dessert that makes you close your eyes on the first bite.

This slow cooker vintage rose water rice pudding is the kind of gentle, old-fashioned dessert that makes you close your eyes on the first bite. It’s inspired by classic stove-top rice puddings that grandmas used to stir for ages, but here the slow cooker does the work while your house fills with the soft scent of vanilla and rose. With just five simple ingredients, it’s budget-friendly, family-friendly, and feels special enough for spring holidays, baby showers, or just a cozy Sunday night dessert around the table.

Serve this rice pudding warm or at room temperature, spooned into small bowls so everyone gets some of the creamy rice and those delicate amber swirls from the caramelized edges. It pairs beautifully with fresh berries, a handful of chopped pistachios or almonds, or a simple cup of hot tea or coffee. For kids, add a little dollop of whipped cream on top, and for a more grown-up touch, sprinkle on a pinch of ground cardamom or cinnamon right before serving.

Servings: 6

3/4 cup uncooked medium-grain or Arborio rice, rinsed

Lightly grease the inside of a 3- to 4-quart slow cooker with a little butter or neutral oil. This helps keep the pudding from sticking and creates those pretty golden edges where the pudding meets the sides.

Rinse the rice under cool water in a fine-mesh strainer until the water runs mostly clear. This keeps the pudding creamy without getting overly gummy.

Add the rinsed rice to the slow cooker. Pour in the whole milk, then add the granulated sugar. Stir gently to combine, making sure the rice is evenly distributed and not clumped together.

Cover the slow cooker and cook on LOW for 2 1/2 to 3 1/2 hours, stirring every 45 minutes to an hour. Each time you stir, scrape along the edges and bottom so the starchy bits mix back into the milk. Near the end of cooking, you’ll notice pale amber swirls forming where the milk and sugar have lightly caramelized against the warm sides—fold those back into the pudding for extra flavor and that vintage, custard-like look.

Check the pudding at the 2 1/2-hour mark. It should be creamy and thick, with the rice tender but not mushy. Remember it will continue to thicken as it cools. If it still seems very loose and the rice is firm, continue cooking in 20-minute increments, stirring each time, until it reaches a loose, oatmeal-like consistency.

Once the rice is tender and the pudding has thickened, turn off the slow cooker. Stir in the rose water and vanilla extract, tasting as you go. The rose flavor should be soft and floral, not overpowering. If you like a stronger rose note, add up to 1 more teaspoon of rose water, a little at a time.

Let the pudding sit in the uncovered slow cooker for 10 to 15 minutes to cool slightly and set. As it rests, a smooth, custard-like surface will form, with gentle golden edges where it meets the slow cooker walls.

Serve warm for the creamiest texture, or transfer to a shallow dish or individual bowls and cool to room temperature. If chilling, press a piece of plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate for up to 3 days. Stir in a splash of milk when reheating if it becomes too thick.

For a richer version, replace 1 cup of the whole milk with half-and-half or canned evaporated milk; this will make the pudding extra silky and custard-like. If your family prefers less floral flavor, start with 1 tablespoon of rose water and increase only if you all enjoy it—kids especially can be sensitive to strong floral notes. For a nutty crunch, sprinkle chopped pistachios, almonds, or pecans over each serving instead of stirring them into the pudding, so picky eaters can skip them easily. A pinch of ground cardamom or cinnamon stirred in with the vanilla gives a gentle spice that pairs beautifully with the rose. If you need this dessert to be dairy-free, you can use full-fat canned coconut milk plus an unsweetened plant milk, but know that the flavor and thickness will change and it may not caramelize quite the same way. Food safety tips: Do not leave the pudding in the slow cooker on the WARM setting for more than 2 hours after it finishes cooking; cool leftovers promptly and refrigerate within 2 hours. Always reheat leftovers until steaming hot and only reheat what you plan to eat. Discard any pudding that has sat at room temperature for more than 2 hours, especially in warm weather. When cooking, avoid lifting the lid too often, as this can lower the temperature and increase the time your dairy spends in the food “danger zone”; stirring every 45 to 60 minutes is enough. If you’re serving this to someone with food allergies, double-check that the rose water and vanilla are pure and not made in facilities that process allergens of concern.