Slow Cooker Rice Pudding

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.

Why This Recipe Works

• Slow cooking creates a thick, creamy texture without constant stirring.
• Basmati rice adds a light fragrance and soft texture.
• Cinnamon and nutmeg give gentle warmth without overpowering.
• Minimal preparation — just add everything and let it cook.
• Simple ingredients you likely already have at home.

Ingredient Notes

• Basmati rice: Rinsing helps prevent excess starch and keeps the texture soft rather than gluey.
• Lactose-free milk and cream : Using both gives a richer result than milk alone.
• Cinnamon sticks: Remove before serving for a smooth finish.
• Nutmeg: Freshly grated gives the best flavour, but pre-ground works well too.

How To Serve

• Serve warm with a spoonful of jam.
• Add fresh berries for a lighter option.
• Sprinkle with extra nutmeg or cinnamon.
• Enjoy chilled straight from the fridge the next day.
• This works equally well as a dessert or a simple weekend treat.

Storage

• Fridge: Store covered for up to 3 days.
• It will thicken as it cools — stir in a splash of milk when reheating.
• Reheat gently on the hob or in the microwave until warmed through.

Slow Cooker Rice Pudding

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Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Servings: 4 people

Course: Dessert

Ingredients Method Notes

Ingredients

  

• 150 g basmati rice
• 800 ml lactose-free milk
• 200 ml lactose-free cream double cream
• 35 g lactose-free butter
• 50 g granulated sugar
• 1 tsp vanilla essence
• 2 cinnamon sticks
• 1/4 tsp grated nutmeg
• pinch salt

Method

 

1. Add the rice, lactose-free milk, lactose-free cream, lactose free butter, sugar, vanilla essence, grated nutmeg and salt to the slow cooker.
2. Stir well to combine.
3. Add the cinnamon sticks.
4. 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.
5. 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.