Slow Cooker Rice Pudding

Slow Cooker Rice Pudding

Posted 2014-06-04 by Lindsay Lawfollow
Rice pudding is a traditional British dish. The earliest versions date back to the Tudor period, when it was known as whitepot. For many years it was considered a nursery food, a comforting classic for young children. Although I do love a baked rice pudding, there is an easier way to make it - a slow cooker. It gives a very creamy consistency, and infuses the flavour into the milk better than a hob/oven method. This is a vanilla version, but I've given instructions at the end to turn it into a lemon-infused pudding. It is absolutely lovely.

Preparation Time: 5 minutes
Cooking Time: 1 1/2 hours
Makes: 6 servings

150g short-grain rice (I used Arborio risotto rice, but any short-grain variety will do)
3 tbsp caster sugar or sugar substitute (volume according to instructions on how to substitute for the real thing)
2 tbsp cornflour
1.2 litres milk (I used semi-skimmed, but whole milk is preferable)
1/2 vanilla pod
2 tsp vanilla extract

  • Using butter, throughly grease the inside of your slow cooker.

  • Whisk together the caster sugar, cornflour, and milk in large bowl and then pour into the slow cooker. You can see form the pictures that I whisked in the slow cooker. I wouldn't recommend this, because the butter on the bottom was absorbed by the cornflour and so the rice pudding stuck more than it would have. Also, if you are using a metal whisk there's a risk that you could scratch the slow cooker.

  • Weigh out the rice, add it and a pinch of salt to the slow cooker, and mix well.

  • Cut the vanilla pod in half length-wise and scrape out the seeds. Add them, with the vanilla essence, to the pot.

  • Cook for 15 minutes on high and mix well.

  • Cook for another 15 minutes on high and mix again.
  • Cook for an hour, still on high, or until thick and creamy.
  • Serve with chopped pistachios, or a splodge of jam, and (if you like) a drizzle of double cream.

  • If you want to turn it into a lemony rice pudding, add the grated zest of a lemon at the stage that you would add the vanilla.


    225322 - 2023-07-17 08:50:16


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