When the rice is soft and the pudding looks loose but creamy—it will thicken more as it cools—turn off the slow cooker. Stir in the vanilla extract. Taste and adjust sweetness or cinnamon if desired.
Let the pudding sit, covered, for 10–15 minutes to thicken slightly. If it becomes thicker than you like, stir in a splash or two of additional milk to loosen the texture.
Serve warm or at room temperature. For storage, cool completely, then refrigerate in an airtight container for up to 4 days. The pudding will firm up in the fridge; stir in a bit of cold milk before reheating gently on the stovetop or in the microwave.
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