Creamy slow cooker rice pudding

    Creamy slow cooker rice pudding

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    About this recipe: A wonderfully (but still low fat, as this recipe uses skimmed milk) creamy vanilla flavoured rice pudding. Great for all the family, keeps well to put into pots for lunchboxes too.

    Sussex, England, UK

    Serves: 4 

    • 6oz pudding rice
    • 3 pints skimmed milk
    • 4 tbsp granulated sugar
    • 1 teaspoon butter (or spread such as flora light)
    • 1 teaspoon good quality vanilla extract

    Prep:5min  ›  Cook:3hr  ›  Ready in:3hr5min 

    1. Put all the ingredients into a slow cooker, then switch to high and cook for approximately two and a half to three hours, stirring if and when you remember.
    2. Pour out into a serving dish or individual ramekins and leave to cool for about half an hour (if you like it with a skin on). Then serve.


    If you like, you can make this ahead and leave it in a serving dish/ramekins for later and then just pop it into oven (200 degrees) for 10 minutes, although this rice pudding is equally delicious hot or cold. Also, this rice pudding keeps well (in the fridge), so this quantity serves 4 of us, plus leaves enough to fill 4 little tupperware pots for the kids lunchboxes over the next couple of days.

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