We’re all a bit under the weather at the moment and in need of some proper winter comfort food. Rice pudding was a regular in our house when I was young – my mum would cook it in the oven for ages when she was making the Sunday roast. I don’t cook roast dinners (the kids don’t really like it and it seems a lot of effort to go to for them not to eat it) and I rarely have the oven on for long enough to justify making a rice pudding. It’s amazingly easy to make in a slow cooker, though.
This recipe uses pudding rice. It’s shorter and fatter than regular rice and it’s easy to get hold of at the supermarket. I’m not sure if this recipe would work with normal rice, but I’m not going to try it because I like rice pudding too much to have to throw it away if it didn’t work out!
I’ve flavoured it with nutmeg because that’s how my mum cooked it but if you don’t like it then of course you can leave it out. If you prefer you could add a spoonful of jam or some chopped fruit after its been dished up, or at this time of year try stirring in two or three tablespoons of mincemeat for the last hour of cooking.
I like my rice pudding quite thick so cooking it for 3 1/2 hours was perfect for me. The rice was cooked after 3 hours, though, so if you prefer a pudding with more liquid reduce the cooking time.
If you want a skin on your rice pudding then leave it to stand for 5-10 minutes. It won’t get a thick skin like a baked pudding, though, because of the way it is cooked.
Ingredients
Serves 4 adults
- 80g pudding rice
- 750ml milk
- 30g sugar
- 20g margarine
- 1/2 tsp grated nutmeg
Method
- Measure out all the ingredients.
- Rub the inside of the slow cooker with the margarine to coat it. Leave the remaining margarine in the bottom of the slow cooker.
- Add the remaining ingredients and give it a stir.
- Cook on high for 3 1/2 hours.
- Stir and serve.
Related equipment :
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Mmm what a delicious winter warmer, I always loved rice pudding as a child, especially the skin on top. Yum! Thanks so much for sending your recipe over to the Slow Cooked Challenge again this month.
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I love the childhood memories it brings back 😊. Happy to be able to join you on the Slow Cooked Challenge.
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I don’t think I’ve ever had rice pudding. It looks so yummy and comforting and I like the sound of the nutmeg x
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Oooh, I hope you give it a go. The nutmeg goes really well in it (though it’s how my mum always made it so i’m a bit biased)
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What we call ‘pudding rice’ is called ‘medium grain’ rice here. Plumps up better, and is more sticky 🙂
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Ah, thanks for the info. We have long grain rice here (standard rice that would go with Chilli etc) but I’ve never heard of medium grain before xx
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I have a multi poker that I think I can make this work in…fingers crossed
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*cooker 😂
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😂 I hope it comes out well. It’d be perfect for the snowy weather we’ve been forecast for this weekend 😨
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Love a goid rice pudding but haven’t been able to pull it off well. Usually just turns out like rice in milk. Blah! Is there a trick or is there a better rice for making it than others? Your looks great! I’m just stumped!
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😆 this version seems to thicken at the last minute but gets there in the end. I used pudding rice for this recipe (I think someone has commented on here that in the US its called short grain rice?). Thanks for the kind comment xx
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Fantastic! I’m trying your recipe using that as soon as I’m allowed carbs again!!!! It’ll be my cheat! 😁
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Great, let me know how you get on x
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