tayyab anjum
This Slow Cooker Rice Pudding is wonderfully creamy, gently spiced, and effortlessly made with just a handful of pantry staples. Slow cooked to soft, tender perfection, it’s the ultimate cosy dessert or comforting breakfast.
Ingredients
- 100g (½ cup) pudding rice
- 1 litre (4¼ cups) whole milk
- 50g (¼ cup) granulated sugar
- 25g (2 tbsp) unsalted butter, cubed
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (plus extra for serving)
- ¼ tsp ground nutmeg
- Pinch of salt
Slow Cooker Rice Pudding: Instructions
- Lightly grease the inside of the slow cooker with a little butter.
- Add the pudding rice, milk, sugar, and cubed butter to the slow cooker.
- Stir in the vanilla extract, cinnamon, nutmeg, and a pinch of salt.
- Give everything a good stir to combine.
- Cover and cook on low for 3–4 hours, stirring once or twice if possible.
- Check the rice towards the end of cooking; it should be soft and creamy, with the milk thickened into a rich sauce.
- If the pudding looks too thick, stir in a splash of extra milk to loosen it.
- If it’s too thin, leave the lid slightly ajar and cook for a further 20–30 minutes to reduce.
- Once cooked, give the rice pudding a final stir to ensure a smooth, creamy texture.
- Spoon into bowls and sprinkle with a little extra ground cinnamon.
- Serve warm on its own, or with a spoonful of jam, honey, or a drizzle of golden syrup.
This gently spiced, creamy rice pudding is true nostalgic comfort food — perfect for slow, lazy days when you want dessert with almost no effort.
