Member recipe

Slow cooker Rice Pudding

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(5 ratings)

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Cooking time

Prep: 10 minutes Cook: 4 hours

Skill level



Serves 4

Slow cooker Rice Pudding

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  • 110g (4 oz) pudding rice
  • 25g (1 oz) granulated sugar
  • 25g (1 oz) margarine or butter
  • 1.2L (2 pt) milk
  • ground cinnamon, nutmeg or vanilla extract (optional)


  1. Use some of the butter to grease the bowl of the slow cooker.

  2. add the milk, sugar and remaining butter and either ground cinnamon, nutmeg or vanilla extract.

  3. Give the contents a stir and replace the lid

  4. Turn the slow cooker onto high and cook for 4 hours or until the rice as absorbed the liquid Stirring halfway through.

Comments, questions and tips

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14th Mar, 2018
Yes, I often keep it for 3 days in the fridge and eat it cold or reheat it in the microwave.
5th Feb, 2017
This recipe works a treat, especially if you add the rice :) 25 grams of sugar doesn't make it a sweet pudding which is good as my children like a teaspoon of jam on top.
25th Feb, 2016
it improves if you add the rice at some point ;-)
5th Mar, 2016
Haha I didn't notice :)
30th Jan, 2018
Is the pudding safe to eat cold if stored in the fridge?
goodfoodteam's picture
6th Feb, 2018
Thanks for your question. For advice on how to consume leftover rice safely, please check out the following article:
Meg Poppy's picture
Meg Poppy
10th Dec, 2017
add the rice as well