- 4 cups whole milk, divided
- 1/2 cup sugar
- 1/2 teaspoon salt
- 3/4 cup converted long-grain rice, cooked
- 1.5 tablespoons cornstarch
- Ground cinnamon, as garnish
- Heat 3 cups milk, sugar, and salt to boiling in medium saucepan, combine with rice in slow cooker.
- Stir in combined remaining 1 cup milk and cornstarch.
- Cover and cook on high until pudding is thick and creamy, about 2 hours.
- Serve warm or refrigerate and serve cold.
- Sprinkle with cinnamon.