Slow cooker rice pudding. A nostalgic dessert made with basmati rice for a beautifully fragrant flavour, slow cooked until rich, thick and creamy. Perfect for an easy treat with minimal effort, just top with your favourite jam.
Ingredients
Method
- Add the rice, lactose-free milk, lactose-free cream, lactose free butter, sugar, vanilla essence, grated nutmeg and salt to the slow cooker.
- Stir well to combine.
- Add the cinnamon sticks.
- Cover with the lid and cook on HIGH for 1½ hours, stirring once if possible, then reduce to LOW and cook for a further 1–1½ hours, until the rice is tender and the pudding has thickened.
- Once thick and creamy, serve warm with grated nutmeg and jam.
Notes
- This rice pudding is naturally gluten-free and made using lactose-free milk, cream and butter.
- Stirring once or twice during cooking helps prevent sticking and a thick skin forming on the top. If your slow cooker is non-stick and you enjoy a thick skin, there’s no need to stir.
- Leftovers can be stored in the fridge for up to 3 days. When reheating, I suggest adding a small amount of milk or cream, giving it a stir, and reheating gently.
- This rice pudding is just as delicious served cold.
- Slow cooker settings can vary significantly between models. The timings given here are a guide, and you may need to adjust the heat or cooking time depending on how your slow cooker performs.
- If the pudding still looks very milky towards the end of cooking, continue cooking for a little longer until thickened, stirring if needed.