Creamy Slow Cooker Rice Pudding
Delicious rich and creamy rice pudding cooked in your slow cooker for the easiest and most delicious dessert for the colder months
- 50 g pudding rice
- 500 ml milk I used semi-skimmed
- 25 g caster sugar
- 60 g Caramac buttons
Place the pudding rice, milk and caster sugar in the slow cooker.
Put the lid on and cook for approx 3 hours on high or 6 hours on low, until the rice is soft and swollen.
Add the Caramac buttons on top and stir through.
To serve, if you wish you can melt more Caramac buttons and drizzle over the top. Serve warm.
If you don’t like Caramac or caramel white chocolate you could also stir through dark or milk chocolate, cacao nibs, hazelnuts, raisins, the options are endless.
If you would rather go for the more traditional rice pudding topping, you can use some cinnamon and perhaps a touch of grated nutmeg. Or a dollop of strawberry jam to bring back memories of school days!
For an even more indulgent rice pudding why not add some double cream or condensed milk to replace some of the milk (I would swap out 150 ml of milk for cream or condensed milk).
Cooking time: Cook either on low for 6 hours or on high for 3 hours.
Troubleshooting: Rice pudding tends to look for a long time like it will never thicken when you make it in a slow cooker. Don't worry, this is normal! It normally suddenly thickens before the end of the cooking time. If it still looks thin and runny at the end of the cooking time, your slow cooker may be one that runs a little slower than others! Cook for another half an hour to an hour and check again.
Storage: keep in an airtight container in the fridge for 2-3 days.
Reheating: reheat in the microwave or in a saucepan.
Calories: 153kcal | Carbohydrates: 14g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 35mg | Potassium: 116mg | Sugar: 8g | Vitamin A: 135IU | Calcium: 94mg | Iron: 0.4mg