Slow cooker rice pudding
- Prepare
- less than 30 mins
- Cook
- over 2 hours
- Serve
- Serves 4
Making rice pudding in a slow cooker is so easy and you only need a few ingredients. Top with a dollop of your favourite jam.
If you prefer your rice pudding cold, make it with 900ml/1½ pint of milk instead, as the rice pudding will continue to thicken as it cools.
Ingredients
- 15g/½oz butter (preferably unsalted)
- 100g/3½oz pudding rice
- 750ml/1¼ pint full-fat milk
- 25g/1oz caster sugar, ideally golden caster sugar (see recipe tip)
- ¼ tsp ground or grated nutmeg (optional)
- 4 heaped tbsp jam, to serve
Method
Grease the inside of your slow cooker pot generously with the butter. Put the rice, milk and sugar in the dish. Add a little nutmeg if you like.
Stir gently, then cover with the lid and cook on low for 3–4 hours, or until the rice is tender and creamy. Divide between four dishes and top with jam.
Recipe tips
If you don't have a sweet tooth, you might want to use less sugar. Add half, then taste the milk and adjust to your preference.
It's important to use caster sugar as the fine granules will dissolve at the low temperature used in a slow cooker. Golden caster sugar adds a hint of caramel for extra flavour.
You will find pudding rice in the supermarket near the baking ingredients or dried fruit. You can use any short grain rice (like paella or risotto rice), but pudding rice gives the creamiest results.
