Slow cooker rice pudding is easy, hands-off and every bit as tasty as the more traditional methods for this irresistible classic comfort food.
Slow cooker rice pudding
Rice pudding is a universal favourite childhood pudding, and it is every bit as good made in the slow cooker for a hands-off approach.
See also
- how to make rice pudding on the stovetop for a simple, economical pudding
- for rich, hands-off rice pudding with a skin, try my traditional baked rice pudding recipe
- rice pudding with leftover rice is a great way to use up spare rice
Creamy and full of flavour but not too sweet, it’s the sort of food you want to come to home to at the end of a long day. Children and adults alike love this familiar, wholesome nursery favourite.
My easy, economical recipe is great for using up any milk or cream that has been in the fridge a bit too long and needs to be used up.
If you want to avoid the food waste but don’t want to eat it right now, that’s fine. It will keep in the fridge for a few days and can be frozen for later.
With the slow cooker, you can just leave the rice to slowly soak up the milk, checking in on it every half hour. There is no risk of it boiling over and no need to stand and stir.
The recipe is adaptable and completely effortless, so why not set the slow cooker bubbling and put your feet up right now?
Why make slow cooker rice pudding?
- everyone loves rice pudding
- thrifty and fuss free
- hands-off method
- delicious results
Slow cooker rice pudding ingredients
- pudding rice – or if you can’t find rice labelled pudding rice, risotto rice such as arborio
- milk – I used semi skimmed but you can use what you have to hand
- sugar – golden or white granulated sugar
- cream – double or heavy cream
- butter – to butter the pot
- vanilla – extract or bean paste, never essence – vanilla extract is real vanilla – essence is often artificial.
How to make slow cooker rice pudding – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Start by gathering the ingredients. Turn the slow cooker on and put the butter in the warm pot. Use a fork or fingers to move it around, to butter the base and sides of the pot.
Step Two – Now add the rest of the ingredients to the pot and stir well. Cook on a high setting for 30 minutes. This gets the ingredients up to temperature quickly to get the pudding cooking.
Step Three – Turn the slow cooker down to a low setting and stir well.
You will see melted butter floating on top of the milk. It can look rather unappealing at this stage, before the ingredients are properly combined but don’t worry!
Step Four – Put the lid back on and cook for 3–4 hours, stirring every 30 minutes. You will find that the pudding seems to resolve into a creamy mass quite suddenly.
When this has happened, and the rice is soft and tender, the pudding should be ready.
If your rice pudding still seems too liquid when the rice is already soft, leave the lid of the slow cooker ajar for the last half hour.
Serving suggestion
Rice pudding is delicious served simply as it comes, hot, warm or chilled from the fridge. Grate a little nutmeg over the top if you like.
Alternatively, top it with your favourite jam. You don’t need to stick to the obvious flavours. We love this slow cooker rice pudding with homemade blueberry jam, damson jam or rhubarb jam.
For a less sugary topping, try a delicious fruit compote. Stewed rhubarb, stewed plums or roasted plums make wonderful companions to rice pudding.
Try simply slicing soft, sweet stone fruit to serve on top.
Variations
- Add some cinnamon or nutmeg for a spiced rice pudding.
- Substitute some lemon or orange zest for the vanilla.
- Include some plump raisins or sultanas.
- This is not a very calorific pudding but you can use skimmed milk to keep the calories and fat down, and go easy on buttering the pot.
Storage
I think that rice pudding is best eaten straight away, and the texture does change once it has cooled. It can also be good chilled, however, especially in summer.
Fridge – Keep your rice pudding covered in the fridge for 3 days and reheat in a pan on the stove or in the microwave (which is quicker and cheaper). You may need to add some more milk or cream to loosen it.
Freezer – To freeze your rice pudding, allow it to cool, pack into an airtight box and freeze for up to 3 months.
Then just defrost and reheat. Again, you might need to add some extra liquid when you reheat.
Hints and tips
- Pudding rice, selected for the purpose, is ideal for rice pudding. If you can’t find it, use a short grain risotto type rice that will break down a little. You don’t want long grain rice or paella rice.
- Butter the pot! You don’t want your rice pudding to stick and this will keep it a minimum and add a little extra flavour. You may still find the pudding sticks a little, so soak the pot and use a scourer sponge before putting the pot in the dishwasher.
- This recipe serves 4–6 people, depending on how hungry you are! If you choose to double the recipe, you will need to extend the initial cooking period on high, as it will take longer to bring the pot up to temperature.
FAQs
Yes, you can. These vary a lot in sweetness, so you may need to adjust for that. A mix of coconut milk and coconut water drink would work well, and you can use a little non dairy spread to butter the pot.
Yes. If you increase the quantity, you need to increase that first half hour on high, because it will take longer for the pot to come up to temperature. Slow cookers do vary a bit, but I would increase that time to 45 minutes.
Yes. Just cool it, pack it and freeze it for up to three months. You may need to add a little extra milk when you come to reheat it.
More rice pudding recipes
- coconut rice pudding – delicious with tropical fruit
- eggnog rice pudding – with a twist of rum and sweet spices
- rice pudding with leftover rice – yes, you really can make a pudding with long grain rice!
- rice pudding loves jam, so explore all my lovely jam recipes
Slow Cooker Rice Pudding
Ingredients
- 30 g (2 tbsp) butter
- 100 g (0.5 cups) pudding rice (or risotto rice)
- 650 ml (2.75 cups) milk
- 120 ml (0.5 cups) double (heavy) cream
- 20 g (2 tbsp) sugar
- 1 tsp vanilla extract/paste (adjust according to strength and taste)
Instructions
- Turn the slow cooker on and put the butter in the warm pot. Use a fork or fingers to move it around, to butter the base and sides of the pot.
- Add the rest of the ingredients to the pot and stir well. Cook on a high setting for 30 minutes.
- Turn the slow cooker down to a low setting and stir well. Do not worry if the butter is floating at this stage.
- Put the lid back on and cook for 3–4 hours, stirring every 30 minutes. The pudding will seem thicken quite suddenly but if the rice is cooked and there is still a lot of liquid, leave the lid ajar for the final half hour.
- Serve hot with jam or stewed fruit.
Notes
Storage
I think that rice pudding is best eaten straight away, and the texture does change once it has cooled. It can also be good chilled, however, especially in summer. Fridge – Keep your rice pudding covered in the fridge for 3 days and reheat in a pan on the stove or in the microwave (which is quicker and cheaper). You may need to add some more milk or cream to loosen it. Freezer – To freeze your rice pudding, allow it to cool, pack into an airtight box and freeze for up to 3 months. Then just defrost and reheat. Again, you might need to add some extra liquid when you reheat.Hints and tips
- Pudding rice, selected for the purpose, is ideal for rice pudding. If you can’t find it, use a short grain risotto type rice that will break down a little. You don’t want long grain rice or paella rice.
- Butter the pot! You don’t want your rice pudding to stick and this will keep it a minimum and add a little extra flavour. You may still find the pudding sticks a little, so soak the pot and use a scourer sponge before putting the pot in the dishwasher.
- This recipe serves 4–6 people, depending on how hungry you are! If you choose to double the recipe, you will need to extend the initial cooking period on high, as it will take longer to bring the pot up to temperature.
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