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

Slow cooker rice pudding

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(12 ratings)

Prep: 15 mins Cook: 2 hrs, 30 mins


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 a dairy product made from separating whole milk or cream into fat and…

  • 1l semi-skimmed milk



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

  • 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 2½ 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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22nd Sep, 2019
Tried this recipe multiple times. Best just to do in the oven
marymcgonigal's picture
5th Feb, 2019
I made this using half the quantities suggested, as a little goes a long way. I used skimmed milk and nutmeg, and caster sugar instead of honey, and it was ready in just over two hours. It was a bit dry but I was aiming for low calories in the cooking. More cream could be added if your diet allowed. Fruit, juice or yogurt were excellent with it.
14th Sep, 2018
Stodgy and dry I'm afraid
lloyd's picture
28th Jan, 2020
Can this be frozen or chilled to save for a later date?
CassieBest's picture
29th Jan, 2020
Hi lloyd, You can freeze or chill this, but always be careful when chilling and reheating rice dishes as they can carry harmful bacteria. Make sure you chill it as quickly as possible (over a bowl of iced water if you can) and reheat it until piping hot. Cassie (Senior Food Editor, BBC Good Food)
1st Sep, 2018
Could you cook it on a low heat for twice the amount of time? As not up for getting up at 3am!
goodfoodteam's picture
6th Sep, 2018
Thanks for your question. We haven't tried this on low but think it'll be fine to cook it for longer on this setting. We'd suggest doing it during the day, then you can check on it to ensure it's just right.
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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