Slow cooker rice pudding

Name: Slow cooker rice pudding
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 4 - 6 serving(s)
Ingredients: Butter, to grease; 1 vanilla pod (or 1tsp vanilla extract); 150g pudding rice; 600 mL whole milk; 600 mL double cream; 50g caster sugar; 1 cinnamon stick

Our slow cooker rice pudding recipe is easy and makes a luxurious winter pudding.

By Ailsa BurtUpdated: 28 November 2022

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Our luxurious slow cooker rice pudding recipe is an easy dessert to make ahead and then keep in the fridge for later when the sweet cravings hit.

It's full of fresh milk, double cream, sugar, vanilla and cinnamon to add a warming and comforting flavour and only requires five minutes of prep time.

Make sure you look for pudding rice when making this recipe as it's a specific grain type that is round and short in shape, and produces a creamier and well-structured consistency than other grains of rice.

The beauty of this dish is that it's extremely hands off (the slow cooker does all the hard work for you) and you can serve it either hot or cold, depending on your preference.

It's perfect on its own, but we like to top ours with a fruity jam or compote. You could however, serve this with chopped pistachios and dates, fresh fruit for a more tropical feel, or take inspiration from a Bakewell tart and make our Bakewell rice pudding recipe.

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Yields:

4 - 6 serving(s)

Prep Time:

5 mins

Cook Time:

4 hrs

Total Time:

4 hrs 5 mins

Cal/Serv:

684

Ingredients

Butter, to grease
1
vanilla pod (or 1tsp vanilla extract)
150g pudding rice
600 ml
whole milk
600 ml
double cream
50g caster sugar
1
cinnamon stick

Directions

1. Step 1
  Grease the inside of the slow cooker pot with butter. If using, halve the vanilla pod and scrape out the seeds using a small sharp knife. Add the seeds and halved pod to the slow cooker along with the remaining ingredients. Stir well.
2. Step 2
  Cover with lid and cook on high for 30min. Uncover, stir and cook for a further 3hr-3hr 30min, stirring every 30min or so, until the rice is tender and the mixture is thick and creamy.
3. Step 3
  Remove the cinnamon stick and vanilla pod (if using). If using vanilla extract, stir it in to the cooked rice pudding. Serve immediately.
4. Step 4
  Remove from heat and cool the rice pudding to room temperature as quickly as you can (within 1 hour of removing from the heat). If you can’t lift the pot of your slow cooker off the heat source, spoon the rice pudding into a shallow dish or tin to help it cool quickly. Cover and chill the rice pudding as soon as it is cool. The rice pudding will keep in the fridge for up to three days.

To prepare ahead

Make the rice pudding and follow the chilling instructions in ‘To store’. When ready to serve, reheat in a pan with a splash of milk until piping hot, or serve cold. Do not reheat the rice pudding more than once, so only reheat what you plan on eating.