Rice Pudding Recipe: How to Make it in a Slow Cooker
Ahhhh, this rice pudding recipe takes me back to my childhood.
Now though, it is a great addition to my “must try more” desserts. A bit l like cheesecake – you can never have enough of it!
Complimented with various fruit toppings or a simply spoonful of jam, rice pudding is a true comfort food anytime of the year.
My Dad, being the cultured person he is, would quite often break up a shortbread biscuit and scatter it over the rice pudding!
There are numerous rice pudding recipes and experimenting with a few variations will help you find the perfect one for you, whether it is a bake-in-the-oven, saucepan or in a slow cooker recipe.
For this version I am making it in a as it is a very simple process, also it’s not too sweet so you can add jam when decorating if you prefer a sweeter rice pudding.
Serves up to 4 people.
How to Make Your Rice Pudding
- 110g Pudding Rice
- 1.2L Milk
- 25g Granulated sugar
- 25g unsalted butter
- 2 tsp honey
- Sprinkle Of Ground Nutmeg
- Fruit/jam to decorate
- Use some of the butter to line the base of your slow cooker
- Tip in the rice, sugar, milk, honey and the remainder of your butter.
- Stir and sprinkle on the nutmeg
- Turn on your slow cooker for 3 hours on low, stirring half way through.
- Serve straight away or you can even leave in the fridge and serve cold later.
Here’s an example of a slow cooker baked rice pudding that is creamier, sweeter and includes sultanas. Many people prefer a really sweet and creamy pudding, in which case simply add more sugar and use full fat milk or even double cream.
James Martin does a really rich rice pudding using clotted cream.
At the end of the day, once you’ve tried a couple of versions of rice pudding recipes then you’ll soon discover the taste that suits you best. Good luck and let me know how you get on by commenting below.