Our luxurious slow cooker rice pudding recipe is an easy dessert to make ahead and then keep in the fridge for later when the sweet cravings hit. Rich with cream and milk and perfumed with vanilla and cinnamon, it's got just the warming, comforting aroma you want to fill your kitchen on a cold day.
With only 5 mins prep time, this simple recipe is extremely hands off, the slow cooker doing all the hard work for you, and once cooked you can enjoy it either hot or cold, depending on your preference.
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Yields:
4 - 6 serving(s)
Prep Time:
5 mins
Cook Time:
4 hrs
Total Time:
4 hrs 5 mins
Cal/Serv:
684
Ingredients
Butter, to grease
1
vanilla pod (or 1tsp vanilla extract)
150g
pudding rice
600ml
whole milk
600ml
double cream
50g
caster sugar
1
cinnamon stick
Directions
Step 1
Grease the inside of the slow cooker pot with butter. Halve the vanilla pod and scrape out the seeds using a small sharp knife. Add the seeds and halved pod to the slow cooker along with the remaining ingredients. Stir well.
Step 2
Cover with the lid and cook on high for 30min. Uncover, stir and cook for a further 3hr-3hr 30min, stirring every 30min or so, until the rice is tender and the mixture is thick and creamy.
Step 3
Remove the cinnamon stick and vanilla pod (if using). If using vanilla extract, stir it in to the cooked rice pudding. Serve hot, warm or cold.
To prepare ahead
If not eating immediately, spoon the rice pudding into a shallow dish or tin to help it cool quickly. Cover and chill as soon as it is cool. The rice pudding will keep in the fridge for up to 3 days. To serve, reheat in a pan with a splash of milk until piping hot, or serve cold. Do not reheat the rice pudding more than once, so only reheat what you plan on eating.
It's all in the rice
Make sure you look for pudding rice when making this recipe, it's a specific type of short-grain rice which produces a sticky, creamy consistency when cooked.
Want to add a little something?
This pud is pretty perfect on its own, but we like to top ours with a fruity jam (try our amazing Strawberry Daiquiri Jam for something really special) or fruit compote. It would also be lovely topped with chopped pistachios and dates, or sliced mango, kiwi and banana for a more tropical feel.
Per Serving:
Calories: 684
Fibre: 0 g
Total carbs: 34 g
Sugars: 14 g
Total fat: 58 g
Saturated fat: 36 g
Protein: 6 g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
