Slow Cooker Rice Pudding
This creamy Slow Cooker Rice Pudding is a quick and easy dessert with big indulgent satisfaction. It’s hearty, comforting, rich and delicious, but so convenient and hands-off to make.
Servings: 4
Ingredients
- 150 g Pudding rice No need to rinse
- 200 ml Double cream (heavy whipping cream (US/CAN) – min 35% fat – or (AUS) thickened cream)
- 50 g Caster sugar
- 1 tsp Vanilla extract
- 1/4 tsp Grated nutmeg Or ground nutmeg
- Pinch of salt
- 400 ml Whole milk See notes
For serving:
- Golden syrup or jam
Instructions
- Ingredients all go in: Put the rice, cream, sugar, vanilla, nutmeg and salt into the slow cooker (crock pot). Add 400ml of the milk (reserving the rest for later, if required. See notes below). Give it a stir and pop the lid on.
- Cook: Cook on LOW for 3-4 hours, stirring every hour, or until the rice is tender. Serve immediately.
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Notes
Adding more milk, if necessary: Different rice brands can absorb different amounts of milk, so you may need to add up to an extra 150ml of milk during the cooking time, stirring in well.
Leftovers: Keep in the fridge for 3 days, adding a splash more milk when reheating.
If it’s not thick enough: Rice pudding tends to thicken up as it cools down, so give it a good stir and see if it sets a little to the right thickness.
How to tell if it’s cooked: The cooking times in this recipe should work but to be sure it’s fully cooked, make sure the rice is fully tender. If it still has a bite to it, it will need a little longer. Add more milk if you need to.
Nutrition
Calories: 419kcal | Carbohydrates: 49g | Protein: 7g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 69mg | Sodium: 53mg | Potassium: 233mg | Fiber: 1g | Sugar: 19g | Vitamin A: 907IU | Vitamin C: 0.3mg | Calcium: 162mg | Iron: 2mg