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Slow Cooker Rice Pudding
Slow cooker Rice Pudding
Course: DessertA change from porridge for breakfast this morning. I made Slow Cooker Rice Pudding yesterday using up some out of date double cream (you know how I hate waste) and amazingly there was enough left for breakfast.
That’s set me up for another windy day in the shop.
Ingredients
150g Pudding Rice
750ml Milk
284ml Double Cream
65g Sugar
1tsp Vanilla Essence
Butter for greasing
Directions
- Grease the bowl of the slow cooker to about halfway up
- Place all ingredients in to the pot
- Turn on the slow cooker on low and cook for approximately 3 1/2 – 4 hours stirring occasionally
- Cooking times may vary due to the rice, so it’s worth checking the consistency throughout cooking. The pudding is ready to eat when the rice is soft and creamy but still retains its shape without going too mushy
- Top with a dollop of jam or sprinkle of nutmeg
Notes
- If the pudding is too thick you can stir through a dash of milk to loosen it up. I used Aborio rice as I didn’t have any pudding rice in the cupboard. It produced a slightly firmer but equally delicious pudding.
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