Rice pudding has always felt like comfort in a bowl to me. Growing up, it was the kind of dessert my grandmother would make on a Sunday afternoon when the whole house smelled of warm milk and nutmeg. These days, I let my slow cooker do the work, and it’s amazing how such a simple recipe turns into something so creamy and indulgent with hardly any effort.
Why I Like Making It In The Slow Cooker
I’ve baked rice pudding in the oven plenty of times, and while it gets that nostalgic browned skin on top, I’ve found the slow cooker version is much creamier and more consistent. The rice swells beautifully, and every spoonful is silky instead of heavy. Plus, it frees me from constantly checking the oven. I can leave it bubbling away in the background while I get on with other things—sometimes even forgetting it’s there until the whole kitchen smells like dessert.
What You’ll Need
This recipe uses just a handful of ingredients, which is another reason I love it. Most of them are probably already in your fridge or pantry.
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Milk – I use whole milk for richness, but semi-skimmed works if that’s what you have.
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Cream – This is optional, but I find it makes the pudding taste more like a treat.
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Pudding rice – A short grain rice that plumps up beautifully.
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Butter – Just a little, for a silky finish.
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Sugar – Enough for sweetness without being cloying.
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Vanilla – A small splash adds that homely aroma.
Sometimes I toss in a cinnamon stick at the beginning just to infuse the milk. It’s those little extras that make it feel special.
Thoughts on Rice Choices
Pudding rice is my first choice, but I’ve swapped in arborio (the kind used in risotto) more times than I can count, especially when I couldn’t find pudding rice in smaller shops. It works fine—it just takes a bit longer and stays slightly firmer. Long grain rice, though, is where things go wrong. It tends to break down and you’re left with something more like thick porridge than pudding. If you’ve ever had that happen, you’ll know what I mean.
How I Make It
Honestly, this couldn’t be easier. I pop everything into the slow cooker, give it a quick stir, and set it on low. It usually takes around 3–4 hours, depending on how thick you want it. Every so often, if I’m passing by, I’ll give it another stir, but it doesn’t demand much attention. That’s the beauty of this recipe—it feels like you’ve done nothing, and yet you end up with the coziest dessert.
Serving Ideas
This pudding is a blank canvas for toppings, and that’s where the fun begins.
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Spices: A dusting of nutmeg or cinnamon when it’s hot reminds me of the puddings my grandmother used to make.
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Berries: If I serve it cold, I usually scatter on raspberries or blueberries. The tartness cuts through the creaminess beautifully.
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Sweet touches: A drizzle of honey or maple syrup is lovely. My kids sometimes swirl in a spoonful of strawberry jam, which turns the pudding into a ripple of pink.
One winter, I even served it warm with stewed apples on the side—it tasted like apple pie filling with custard.
Storing Leftovers
This pudding keeps nicely in the fridge for up to three days, though it does thicken as it cools. When I reheat it, I stir in a splash of milk to bring it back to its original creaminess. Just make sure it’s heated all the way through before serving. Sometimes I even portion it into little jars, which makes it easy to grab for a snack or quick dessert during the week.
Slow Cooker Rice Pudding
This creamy slow cooker rice pudding is a classic British comfort dessert made simple.
Ingredients
- 150 g pudding rice
- 750 ml whole milk
- 300 ml double cream (heavy cream)
- 65 g sugar (white or golden)
- 35 g butter, melted (plus extra for greasing)
- 1 teaspoon vanilla essence
Instructions
- Lightly butter the inside of your slow cooker halfway up the sides. Add the rice, milk, cream, sugar, melted butter, and vanilla. Stir everything well to combine.
- Set the slow cooker to low and cook for about 3 hours. The pudding is ready when the rice is tender but still holds its shape, and the mixture is thick and creamy.
- Serve warm straight from the pot, or let it cool slightly for a firmer texture. A dusting of nutmeg or cinnamon makes a lovely finish.
Notes
- Cooking times may vary depending on your slow cooker model. If your rice still tastes firm, allow extra cooking time.
- Metal-pot slow cookers often run hotter than ceramic ones, so check your pudding as it cooks.
- For leftovers, store in the fridge and reheat gently with a splash of milk to loosen the texture.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 402Total Fat 28gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 9gCholesterol 83mgSodium 142mgCarbohydrates 32gFiber 0gSugar 23gProtein 7g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Slow cooker rice pudding is one of those humble recipes that feels like more than the sum of its parts. A few pantry staples, a bit of patience, and you’ve got something that can be dressed up for guests or eaten straight from the bowl in your pajamas. To me, that’s the best kind of cooking—simple, comforting, and always welcome at the table.
Try other Pudding recipes: