Dump clumpy leftover hard white rice into canned evaporated milk, together with 2 extra ingredients, into slow cooker for a dessert that's the one everyone asks for

This slow cooker 4-ingredient poor man rice pudding is exactly what I make when we’ve got a container of clumpy, hard leftover white rice in the fridge and I don’t want it to go to waste. You literally dump the rice into canned evaporated milk with just two extra pantry ingredients, flip on the slow cooker, and let it turn into a cozy, creamy dessert that tastes like you fussed all afternoon. It’s very much a small-town, make-do kind of recipe—born from stretching leftovers into something everyone ends up asking for seconds of.

Serve this rice pudding warm right out of the slow cooker, or chill it in the fridge if your family likes it cold and thicker. I like to spoon it into small bowls and add a sprinkle of cinnamon or nutmeg on top. It pairs nicely with a cup of coffee or hot tea for the grown-ups, and a glass of cold milk for the kids. If you want to dress it up a bit, add a dollop of whipped cream or a few fresh berries on top. It’s also lovely alongside simple butter cookies or shortbread for an easy, homey dessert spread.

Servings: 4–6

3 cups clumpy leftover cooked white rice, cold and firm

Lightly grease the inside of your slow cooker crock with a bit of butter or cooking spray to help keep the rice pudding from sticking.

Place the slow cooker crock on a stable surface, like a beige laminate countertop. Pour in the evaporated milk.

With clean hands or a spoon, break up any very large clumps of the cold, leftover white rice just a little. It’s fine (and expected) if it’s still clumpy.

Dump the clumpy leftover hard white rice straight into the evaporated milk in the slow cooker. The rice should be mostly submerged in the milk.

Add the granulated sugar and ground cinnamon to the slow cooker.

Stir everything together well, making sure the rice is evenly distributed and the sugar and cinnamon are mixed into the evaporated milk. Some clumps of rice will remain, and that’s okay.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, stirring once or twice during cooking if you are nearby. The mixture will thicken as the rice softens and the starch releases into the milk.

After about 3 hours, check the texture. The rice pudding should be creamy, with the rice soft and the liquid thickened but still spoonable. If you want it thicker, cook for another 30 to 60 minutes, keeping in mind it will continue to thicken as it cools.

Once the pudding reaches your desired consistency, turn off the slow cooker. Give it a final stir, then taste and add a little more sugar or cinnamon if you like (stirring well after any additions).

Serve warm in small bowls, with an extra sprinkle of cinnamon on top if desired. If you prefer it chilled, let the pudding cool to room temperature, then cover and refrigerate for at least 2 hours before serving.

You can easily adjust this simple rice pudding to fit your family’s tastes. For a milder flavor, cut the cinnamon in half or leave it out and just sprinkle a little on top when serving. If your kids love vanilla, stir in 1 to 2 teaspoons of vanilla extract during the last 30 minutes of cooking so it doesn’t cook off too much. To make it a bit richer without adding more ingredients, use slightly less rice (about 2 1/2 cups) so there’s more creamy liquid around each grain. You can also stir in a small handful of raisins or other dried fruit during the last hour of cooking if your crew likes that old-fashioned touch. For extra sweetness without changing the texture much, drizzle a little honey or maple syrup over each serving instead of increasing the sugar in the pot. If the pudding gets too thick, especially after chilling, loosen it with a splash of regular milk or more evaporated milk and stir until creamy again. If it’s too thin, just cook it a bit longer with the lid off, stirring now and then so it doesn’t stick. Food safety tips: Make sure the leftover rice has been stored properly before using it in this recipe. Cooked rice should be cooled quickly (within about 1 to 2 hours), then stored in a covered container in the refrigerator and used within 3 to 4 days. Do not use rice that has been left out at room temperature for more than 2 hours, as this can increase the risk of foodborne illness. Always start with cold, refrigerated rice, and keep the slow cooker on LOW or HIGH while it’s plugged in—never leave it on the warm setting for the full cook time. Once the rice pudding is done, refrigerate leftovers within 2 hours and eat them within 3 days, reheating gently before serving if you like it warm.