Cover and cook on LOW for 2 1/2 to 3 1/2 hours, or until the rice is very tender and the mixture is thickened and creamy. Begin checking around the 2 1/2-hour mark, as slow cookers can vary.
Once the rice is tender, stir the pudding well. It may look slightly loose at first but will thicken as it cools. If it seems too thick, stir in a splash of milk until it reaches your preferred consistency.
Turn the slow cooker to WARM and let the pudding sit for 10 to 15 minutes before serving, or cool slightly with the lid off if you prefer it less hot. Serve warm with an extra sprinkle of cinnamon, if desired.
Refrigerate leftovers in an airtight container for up to 3 to 4 days. The pudding will thicken in the refrigerator; stir in a little milk when reheating to loosen it.
Variations & Tips
