Slow Cooker Rice Pudding

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A bowl of gorgeous, creamy rice pudding with jam.

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Rice pudding is easy to make in the slow cooker, and you only need to check in on it occasionally, so put your feet up and enjoy the richest, creamiest and simplest of desserts.

Servings:

Author: Helen Best-Shaw

Prep Time3

Cook Time4

Ingredients

30 g butter
100 g pudding rice - or risotto rice
650 ml milk
120 ml double (heavy) cream
20 g sugar
1 tsp vanilla extract/paste - adjust according to strength and taste

Metric - USA Cups

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.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.