Slow Cooker Rice Pudding
A creamy and comforting classic dessert, all made in the slow cooker. Minimal prep and just a few ingredients, and it's super budget friendly too!
Servings: 6 servings
Calories: 337kcal
Equipment
- Slow cooker or Crock Pot
Ingredients
- 150 g Pudding rice
- 750 ml Milk
- 300 ml Coconut milk
- 30 g Butter melted
- 60 g Caster sugar
- 1 teaspoon Vanilla extract
Instructions
- Put all of the ingredients into your slow cooker. Mix well.
- Cook on low for 3-4 hours.
Notes
- Make sure you butter the slow cooker bowl well before you add the rest the ingredients. This will stop everything sticking to the sides.
- For some extra richness, stir in a little cream before serving.
- To make this dairy free, swap the whole milk for almond or cashew milk. It won't have the same rich creamy texture though.
- When the rice pudding is cooked, it can still look a bit milky. Just give it a good stir and it will be fine.
- You can use risotto rice (arborio) if that is all you can find.
Nutrition
Serving: 1portion | Calories: 337kcal | Carbohydrates: 37g | Protein: 7g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 88mg | Potassium: 320mg | Fiber: 1g | Sugar: 16g | Vitamin A: 334IU | Vitamin C: 0.5mg | Calcium: 169mg | Iron: 3mg
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