Rice pudding is a traditional British favourite that has been loved for hundreds of years. A bowl of creamy, milky, sweet rice pudding with a dollop of strawberry jam is just delicious comfort food. Great for supper during the long, dark chilly autumn and winter evenings or enjoy chilled with fresh berries for an easy summer dessert.
Set the slow cooker to the high setting.Pop the lid on and leave to cook for 2 hours and 15 minutes.
Give the rice pudding a quick stir and check to see if the rice is soft and absorbed the milk to a creamy, thick consistency. At this stage the pudding is usually still thin and needs another 45 minutes but some slow cookers may cook faster. Don't remove the lid for too long as you want to keep the heat inside.
If the rice is not quite soft and the consistency is not thick enough then leave to finish cooking for another 45 minutes.
After 3 hours total cooking the rice pudding is usually ready.If the pudding looks like it is too thin just turn off the heat, leave the lid off and as the pudding cools slightly it will become thicker.
If you need to reheat the pudding after leaving it to thicken up, then place the lid back on and turn the heat to high. After 20-30 minutes the pudding should be heated enough to enjoy.
***Please note: some slow cookers or crock pots may run slow and as a result the rice pudding may require longer to cook than advised.***
Notes
Nutritional data is provided for guidance only and is not an exact calculation as ingredients vary.
Nutritional info does not include the margarine used to grease the slow cooker.
We used a Swan retro 3.5 litre slow cooker with a ceramic inner pot, other slow cookers or crockpots may require less or more time to cook the slow pudding.
Leftover rice pudding can be cooled and stored in the fridge, in a covered container, for up to 3 days. Enjoy chilled or reheat.
To reheat place the rice pudding back into the slow cooker, and heat on high for 30 minutes or until reheated throughout. Otherwise gently reheat in a non-stick saucepan until the pudding is piping hot, stirring frequently. Rice pudding can also be reheated using a microwave. A little extra milk may be required to thin the pudding if it has become too thick.
This recipe provides 4 small servings of rice pudding or 3 larger servings. Rice pudding is a filling dessert so a small bowl does go a long way.
For more servings double the ingredients - although you may have to adjust the cooking times.
For a stove-top and oven-based method for cooking rice pudding have a look at our recipe FAQ section above this recipe card.
For additional flavours to add to the rice pudding have a look at our recipe FAQ section.