Creamy Slow Cooker Rice Pudding

Creamy Slow Cooker Rice Pudding- a classic rice pudding dessert made in the slow cooker; rich creamy and delicious with jam or raisins.

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When I haven't made anything desserty, my husband's go-to dessert is a tin of rice pudding. Now, he, like a lot of people, eats his rice pudding cold. In my opinion, this is madness! Why wouldn't you want it all warm and delicious, with some jam melting in the middle? Hot or cold, tinned rice pudding is absolutely nothing on home-made rice pudding. 

If you make it with your slow cooker, you can leave it be most of the time, you only need to stir it three times, just three!  Double bonus- you can make a really big batch  and eat it over a few days.  


This recipe is absolutely full of full-fat dairy products, which is why it tastes so amazing, so if you're watching the calories, step away now. Go on, don't look! Alternatively, you can swap out some of the ingredients- swap double cream for something like Elmlea and swap full fat milk for skimmed, and you'll have cut down on at least some of the calories.


When you next need a big batch of comfort food, give this a whirl!




Make Creamy Slow Cooker Rice Pudding

Main steps of the recipe:


Put the pudding rice, sugar and spices in the slow cooker.

Mix the double cream and milk through and put on medium heat.

Stir on occasion and then you'll have thick, delicious rice pudding, ready to eat.

Serve and add raisins or jam depending on your preference.



slow cooker dessert, rice pudding
dessert, slow cooker
British
Yield: 10Author: The Improving Cook

Creamy Slow Cooker Rice Pudding

Creamy Slow Cooker Rice Pudding- a classic rice pudding dessert made in the slow cooker; rich creamy and delicious with jam or raisins.
prep time: 5 minscook time: 3 hour and 30 minstotal time: 3 hours and 35 mins

ingredients:


  • 500g pudding rice
  • 600ml double cream (pouring not thick)
  • 1.5l whole milk
  • 100g caster sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg

instructions

1. Pour the pudding rice into the slow cooker and spread evenly across the bottom of the dish.
2. Sprinkle the cinnamon, nutmeg and sugar onto the rice.
3. Pour the cream and the milk in and stir through well.
4. Set the slow cooker to medium and leave for 2 hours.
5. After two hours, give it a really good stir and leave for another hour and a half.
6. After this time, give another really good stir through. It should be soft with most of the liquid absorbed. Taste to check the rice grains are soft. If you feel it's too stodgy, add some more milk to loosen it. If the rice is still too firm, leave for another half hour.
7. Serve straight away as it is or with a nice blob of jam or some raisins!

NOTES:

To be safe, make sure you cool the rice pudding that you want to keep, as quickly as possible. Don't leave it at room temperature for long periods. It will go quite gluggy and solid-looking when it cools. Don't worry, that's completely normal. When you heat it up again, just add a couple of tablespoons of milk to loosen it, and it should be perfect! Best to eat it up within 5 days.
calories
581
fat (grams)
34
sat. fat (grams)
22
carbs (grams)
58
protein (grams)
9
sugar (grams)
19
Created using The Recipes Generator

If you are saving some to have later in the week, I can highly recommend pudding cups from Lakeland here.


Hope you enjoy!

Comments

  1. At what point does the sugar get added, seems to be omitted from the recipe

    ReplyDelete
    Replies
    1. You are so right- amended now to sow that it goes in with the spices.

      Delete

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