This creamy, slow-simmered pudding starts with long-grain white rice, gently coaxed in the crockpot until every grain turns soft and tender. A whisk of eggs tempered right into the pot gives the pudding its silky, custard-like body, while vanilla, cinnamon, and a touch of nutmeg bring warm, cozy flavor to every spoonful. A few pieces of butter stirred in at the end add a glossy richness that makes the whole thing feel indulgent without any fuss. It sets up thick as it cools, so you can spoon it out warm from the pot or chill it for a firmer, custardy scoop later. Finish bowls with a light dusting of cinnamon for extra warmth. It's an easy, low-effort dessert to keep on hand for a Low FODMAP-friendly treat.
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Add the rice, whole milk, sweetened condensed milk, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt to the slow cooker. Whisk to combine.
Cover and cook on LOW for 3 hours, stirring once halfway through, until the rice is tender and has absorbed most of the liquid.
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