A bowl of slow cooker rice pudding with almonds flaked on top

Slow cooker rice pudding

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(0 ratings)

Prep: 45 mins Cook: 3 hrs, 30 mins - 4 hrs


Serves 6

Enjoy a nostalgic pudding, or a gluten-free alternative to porridge for breakfast. Add natural sweetness with fruit or almonds and a dusting of cinnamon

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal200
  • fat4g
  • saturates2g
  • carbs32g
  • sugars8g
  • fibre1g
  • protein8g
  • salt0.2g
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  • 1 tsp butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1l semi-skimmed milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 200g wholegrain rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • nutmeg or cinnamon



    One of the most useful of spices for both sweet and savoury

  • 1 tbsp honey, a handful toasted, flaked almonds and fruit, to serve



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…


  1. Butter the slow cooker all over the base and half way up the sides. Heat the milk to simmering point. Mix the pudding rice with the milk and pour it into the slow cooker. Add a grating of nutmeg or cinnamon. Cook for 3½-4 hours on High and stir once or twice if you can.

  2. Serve with honey, or flaked almonds and fruit if you like.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
25th Sep, 2017
How long does this keep for?
goodfoodteam's picture
27th Sep, 2017
Rice pudding is generally better when eaten fresh as the rice tends to absorb the milk and it can start lose its creamy consistency. However, you can keep this for a few days if you have some left over. Try stirring through a little extra milk to loosen it as you reheat it if necessary.
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