Creamy slow cooker rice pudding
- 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
- 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.
- 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.
Really lovely, I used soft brown sugar and it took 4 hrs rather than 3 but amazing. - 19 Jan 2014
Best rice pudding ever. - 16 Dec 2012
i used Semi-skimmed milk as i just don't use skimmed for anything. i also only used a supermarket basic vanilla flavoring, i may try something expensive later.. i started to panic when it didn't look remotely cooked after 1 hour, after 2.5 hours i thought it looked cooked but was really really runny so left it longer. My total cooking time was 4 hours on high and 30 minutes on low before transferring to a casserole dish. Nutmeg was sprinkled over the top and the casserole dish was covered with foil and the food was tried later. i am so very very impressed, i love it, i will do this again, it has made lots. - 27 Dec 2013