I’ve always wondered how to make rice pudding in a slow cooker. The slow cooker recipes I had come across all seemed to look very sweet, so I reduced the sugar in mine compared to most people, and I added my favourite cinnamon to the mix. You need to use the proper rice pudding rice – if that makes sense. It is shorter and dumpier than our regular meal accompaniment rice. Short grain rice has the benefit of more starch which makes the pudding thicker, and supermarkets often sell it as pudding rice.
With this recipe, it’s all cooked in the pot, so there is no need to cook the rice separately. My mother was here when pudding was served, and although the rest of us all ate our rice pudding from the slow cooker, she wanted hers browned in the oven.
Homemade rice pudding can be as creamy or as plain as you choose. Just replace some of the milk with condensed milk or cream if you like your slow cooker puddings extra creamy.
Serving hot or cold, rice pudding is a very versatile dish. To add the healthy touch to the dessert, just top it with some fruit to make the most of it.
Slow Cooker Rice Pudding
- 200 g Pudding Rice
- 60 g Sugar
- 50 g Butter
- 1.5 l Milk
- 1 teaspoon Nutmeg
- 1 teaspoon Cinnamon
- This has got to be one of the simplest things to make, anywhere. Pop all the ingredients into a pre-heated slow cooker.
- Cook for 8 hours on low, or 4 hours on high. Give it a little stir after an hour or so, to mix the sugar and butter. Keep an eye on it, and add a little more milk if needed.
- Serve with a sprinkling of nutmeg, cinnamon or chocolate powder.