Description
Slow cooker rice pudding which is so easy to make! I wanted to show what I think is the best best rice pudding recipe, especially if you are using a slow cooker. This wonderful creamy slow cooker rice pudding recipe can also be adapted to have things in like raisins or you could even try substituting dairy milk for coconut or almond milk.
Ingredients
110g pudding rice
25g granulated sugar
25g butter and a little extra for greasing
1.2 litres whole milk
Grated nutmeg
Optional - Single cream, jam, fruit, cinnamon etc
Grease the bowl of the slow cooker with a little butter.
Instructions
Add the milk, sugar, butter, nutmeg and rice. Stir and then place the lid on. Turn the slow cooker on medium-high and cook for 3 hours, or until the rice is tender. Every now and again stir the mixture. I stir mine every hour just like in the video. Do eat as soon as cooked, or the rice will continue cooking and can go thicker and slightly mushy.
If the mixture feels too thick, you can add a little warm milk to loosen it up a bit. I find different makes of rice can alter the cooking timing slightly.
Once cooked, you can add a splash of single cream ( I think it is creamy enough as it is) and a teaspoon or two of strawberry jam or other items.
Notes
It is always best to add any cream after the slow cooker time, as it can occasionally go a little split if cooking for hours.
It usually takes around 3 hours to cook. You can always try a small spoonful after 3 hours to see if the rice is cooked and tender.
Depending on the heat, model and make of your slow cooker the cooking time can vary.
- Prep Time: 5 Minutes
- Cook Time: 3 Hours
- Category: Puddings
- Method: Slow Cooking
- Cuisine: Desserts
Nutrition
- Serving Size: 1/4th Of Recipe
- Calories: 301
- Sugar: 26.1g
- Sodium: 163mg
- Fat: 16.4g
- Saturated Fat: 9.6g
- Unsaturated Fat: 0.9g
- Trans Fat: 0g
- Carbohydrates: 28.2g
- Fiber: 0.3g
- Protein: 10.7g
- Cholesterol: 46.6mg