Directions
Lightly coat the inside of a 3- to 4-quart slow cooker with a thin film of butter or neutral oil to help prevent sticking.
Rinse the rice under cold water in a fine-mesh strainer until the water runs mostly clear. This removes excess surface starch so the pudding is creamy rather than gummy.
Add the rinsed rice to the slow cooker, then pour in the milk (or milk and half-and-half). Stir in the sugar and ground cinnamon until evenly distributed.
Cover and cook on LOW for 2 1/2 to 3 1/2 hours, stirring every 45–60 minutes if possible. The rice should become very tender and the mixture will gradually thicken. Cooking times can vary slightly by slow cooker.
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