Slow Cooker Rice Pudding

I've owned a slow cooker now for a year but the one thing that I rarely try to cook in it is a pudding. Stewed fruit always seems the most obvious but I've never been confident enough to try anything more adventurous. One thing that has been niggling away at me to try though is rice pudding, perfect for Winter time, and when I saw a packet of pudding rice on the shelf in the supermarket it seemed I could avoid it no longer.

I got home to discover the recipe on the packet called for three eggs which needed separating. As I don't do eggs, I panicked until I found this incredibly simple recipe online. I decided to give it a go one evening, and even though it was quite late already to put the slow cooker on, I carried on.


Ingredients:

  • unsalted butter
  • 150g pudding rice
  • 40g of sugar (I actually used sweetener)
  • 1.5l of milk (I used whole milk for a creamier taste)
  • 2 teaspoons of spice (I used cinnamon and nutmeg)
  • 1 teaspoon of vanilla bean paste
  • 30g of raisins or sultanas
  • 2 measures of Baileys's (optional and clearly not to be added if giving to children!)
  1. Use the butter to grease the inside of the slow cooker pot to prevent the rice from sticking.
  2. Add the milk, spices, sugar, vanilla bean paste and pudding rice and stir thoroughly.
  3. Put the lid on, turn the slow cooker onto 'high' and leave for two hours, stirring occasionally. (Every time the lid is lifted off the slow cooker, 15 minutes has to be added onto the cooking time, so keep this to a minimum).
  4. The rice will suddenly swell at around 1hr 45, it may need more milk added. This was also the point that I added the Bailey's and the fruit (30 minutes before the end of the cooking time).
  5. Serve immediately with grated chocolate sprinkled on top

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Comments

  1. Alli Marshall says

    So that's pudding rice on my shopping list this week!!
    I read somewhere about making it with coconut milk so I'm going to give that a go.

  2. says

    I've never used eggs in rice pudding – surely that would make it into a custard? Matt & the kids love rice pudding but I haven't made it for ages – might give it a go in the slow cooker as (unlike Fiona) they don't really like the skin on the top!

  3. says

    I am going to make my rice pudding tomorrow now. I've had the rice for two months, but not had the motivation to make any. Supplies are running down so using up the rice could be just the ticket for us.

  4. says

    That looks wonderful (I'm determined not to use the 'L' word for the rest of the day!) I especially like the addition of the Baileys. I've tried making rice pudding before but it stuck to the base of the pan horribly and wasn't nice. I bet it would be OK in the slow cooker.

  5. Gill Crawshaw says

    This looks completely brilliant! I've just been given a slow cooker and haven't used it for any deserts yet – I think this might be first on the list to try out.

  6. Alli Marshall says

    Well I made it! I substituted 400ml of milk for coconut milk to make it extra creamy & it was. It took longer to cook than stated here, nearly 5 hours on high but that might be because my slow cooker is almost 20 years old.

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