Slow Cooker Rice Pudding Recipe
This Slow Cooker Rice Pudding is a gluten free, effortless dessert recipe. A rich and creamy rice pudding made in the crockpot for ease.
Servings: 6 people
Equipment
Ingredients
- 150 g pudding rice (short grain rice)
- 20 g butter (melted)
- 750 ml full fat milk
- 200 ml double cream
- 60 g caster sugar
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg
Instructions
- Rinse the pudding rice in a sieve under cold water and drain.
- If you are not using a non-stick slow cooker, use a little butter to grease the bottom and sides of the slow cooker pot to stop the pudding from sticking as it cooks.
- Add the rice, melted butter, milk, cream, sugar, vanilla extract and ground nutmeg to the slow cooker pan and stir to mix.
- Place the lid on and cook for 3 hours on low. You can give the rice a stir half way through the cooking time or just leave it. Slow cookers do vary, so check the rice after 2 hours and again after 2 hours 30 mins - it's done when the rice is tender (not mushy) and the creamy sauce is thick and silky.
Video
Notes
- Once cooked, this rice pudding can be kept in the fridge and reheated, or frozen. I recommend only reheating this once, and do so thoroughly.
- Slow cookers can vary, so make sure you keep an eye on this after 2 hours. If it appears to thick and dry, add a splash extra milk. If it's not thickening, turn it up to high for 30-60 minutes.
- Try adding sultanas, chocolate or even mincemeat for a variation on this recipe.
Nutrition
Serving: 1 bowl | Calories: 346kcal | Carbohydrates: 37g | Protein: 7g | Fat: 19g
