Slow cooker rice pudding with fresh peaches

    5 hours 10 min

    This chilled creamy rice pudding is lovely on a hot summer day. Because it is cooked in the slow cooker you can leave it to simmer while you sit in the sun; now that's what I call a good plan. I took this to my Spanish neighbour's BBQ. It is a great favourite here in Spain. You can put any fruit on the top, like a big spoonful of fresh raspberries or grapes cut in half. Or you can eat it hot topped with some stewed fruit.


    7 people made this

    Serves: 8 

    • 6 dessertspoons pudding rice
    • 4 dessertspoons sugar or honey
    • 1L (1 3/4 pt) full fat milk
    • 1 to 2 peaches, stoned

    Prep:10min  ›  Cook:3hr  ›  Extra time:2hr  ›  Ready in:5hr10min 

    1. Put the rice in a slow cooker with the sugar. Add the milk and stir gently. Put the cooker on full power until it reaches the simmering point. Turn it down to low and cook until the rice has absorbed all the milk. about 2 1/2 to 3 hours depending on your cooker.
    2. Pour the rice into your serving dish and allow to cool before chilling in the fridge. Cut the peaches into wedges and push into the the chilled rice around the edge of the dish skin side up. This pudding should keep in the fridge for a day or two.


    You can use any sort of fresh or tinned fruit on top of the rice pudding. I also like to grate a little nutmeg on the top to add a little kick.

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