- Dish type
- Rice pudding
This is a no fuss rice pudding that tastes great - without the constant stirring or burnt milk. You can add dried fruit, and you can lower the fat by using semi or fully skimmed milk.
82 people made this
- 150g (5 oz) short grain rice
- 1 (410g) tin evaporated milk
- 250ml (8 fl oz) water
- 100g sultanas
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinammon
MethodPrep:5min ›Cook:2hr ›Ready in:2hr5min
- Place all ingredients in slow cooker and stir well.
- Cook on high for 2 or 2 1/2 hours, or on low for 5 to 5 1/2 hours. Stir once during the cooking time.
Reviews & ratingsAverage global rating:(5)
Reviews in English (9)
What a mess this made of my slow cooker. It was a hash up from start to finish. It didnt even resemble rice pudding, has some liquid been left off the ingredients list???-30 Nov 2008
it was very bland and you could really taste the salt even after adding 2 desert spoons of sugar. quite dissapointing. added a squeeze of golden syrup and that finally cancelled out the salt taste.-03 Jan 2012
It was lovely- fairly plain though! I would put more saltanas in it next time. and just be warned it does make a mess of your slow cooker!ooo and try it with jam-20 Jan 2009
Slow-Cooked Rice Pudding
It’s very easy to make , but the end result was more liquid than rice. After adding the sugar I thought it would thicken up but it didn’t not even after I put it in the fridge. Next time I will either put less liquid or cook it longer. Delicious!
This rice pudding is the best!! I like to add cinnamon and raisins in the kast 1/2 hour. Everyone loves it, young and old!
It took at least 3 hours at high setting on our slow cooker. I replaced ingredients with black rice, almond milk, and coconut cream with maple syrup. It was really good
I doubled the recipe as I had exactly 2 cups of rice to use up..it did take a lot longer for me in my crockpot - not sure why. Changes for our tastes: used cream as measured, 1/2 milk, 1/2 almond milk. Added an extra 1/4 cup of brown sugar, and good dash of nutmeg and about 1 tablespoon of cinnamon. (double recipe) Will make again, just will adjust for longer cooking time in my pot.
Yum! Doubled recipe and had to cook on high for 4 hours, not 2. Also had to double the sweetener to make it taste like what my family and I are used to (used Xylitol though, which is a little less sweet than sugar). Used 2% milk but out of cream and butter, so added 1/3 cup coconut oil, and the results were delish. Also, was pretty generous w/ the pinches of salt. Overall, really good, and this will be my go-to rice pudding recipe from now on!
Family favourite. I simply cannot make enough. My previous post mentioned that I had to keep it in the slow cooker longer, but that's not correct. Turning off the cooker at the time limit is sufficient, since once you add the sugar and let it cool down- it thickens up. Keeping it too long in the cooker makes it dry up. And always rinse the rice in cold running water until it runs clear, before cooking it.
I make it with coconut and almond milk and raw organic sugar. The original recipe tastes very good but it is also very rich. Too much fat for me. But I still use the proportions and the indications as a guide for my own version of this recipe. Simple and useful. Thanks for posting it.
I used "Scotti" arborio rice and another Arborio rice and both times it took an additional 1 1/2 hours to slow cook. I think the Arborio rice sucks up too much of the liquid and then makes it a bit dry. I'll try using another type of short grain rice and see if that makes a difference (maybe rinsing the rice will help too)
Great rice pudding. Easy to make. I added soaked raisins and cinnamon at the end. I doubled the recipe. Took longer to cook. I highly recommend this dish. Easy for beginners.
I have made this recipe many times successfully with so little effort. It is shared with friends who also enjoyed it. Thank you.
Just made it. It came together beautifully, will definitely be making it again. I added the lemon peel of 1 lemon and I have to save it was delicious.
Delicious! Needed more than 2 hours in my crockpot but is super creamy.
It sounds delicious, but being a Diabetic the Calories (405) and Carbs 55 are high. Would it make too much of a difference if I used Brown Rice and 2% milk and sweetener and left out the Cream. When I get my new slow cooker I think I will try it (my way).
It is now the familly's favorite. I used half the milk and for the other half I used carnation evaporated milk and 1 can of coconut milk. very nice and creamy. Love it.
I was a little apprehensive about this recipe, but it came together beautifully. I let the rice cool down for an hour before serving and sprinkled raw brown sugar over top. It does firm up once cooled and is lovely the next day!
Slow Cooker Brown Rice Pudding
2/3 cup short-grain brown rice
Pinch of fresh grated nutmeg
In a 5- to 6-quart slow cooker, stir together the milk, rice, sugar, salt, nutmeg, and cinnamon stick.
Cook, covered, until the rice is tender and the mixture has thickened, 5-7 hours on LOW. Discard the cinnamon stick. Let cool to the desired temperature, dust with cinnamon before serving.
- Use brown sugar for butterscotch flavor.
- Use 1/2 to 3/4 cup maple syrup and cut back on milk by the same amount.
- Stir in 1 teaspoon orange blossom or rose water at end of cooking.
WW Friendly Rice Pudding Topped with Fresh Mango
- Cream or whipped cream
- Fresh berries
- Fruit sauce
- Chopped pistachios, slivered almonds, chopped hazelnuts or pecans
- Toasted coconut
- Chopped fresh mango
If you’ve made this Slow Cooked Rice Pudding, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Here you can use any kind of milk you like. You can even use a dairy free like almond milk if you want to go vegetarian and very low in calories or following slimming world. My choice here is skimmed milk as it is rich in protein, low in fat and I like its taste. But you can feel free to use anything you like or have in hand.
The usual recipe requires boiling the rice with water for about 30 minutes so the rice will open and remove the starch. For this recipe though, the rice will be cooked slowly in the slow cooker, so it will open and remove its starch. So, no pre-boil is needed.
As I said before this recipe is so fast. You just need to add all the ingredients in the slow cooker cover and cook on high for about 3-4 hours. Just make sure that the milk will be in a room temperature if possible to spead up the process. How does this sounds? Isn’t it fast? Just 2 minutes preparation and leave this alone to get ready! WOW!
How Many Calories and WW Points in this Creamy Rice Pudding?
According to my calculations, each serving has 146 calories and:
5 *SmartPoints (Green plan)
5 *SmartPoints (Blue plan)
5 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)
Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:
If you’ve made this Low-Fat Rice Pudding, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Why use a slow cooker for rice pudding?
Baking in the oven produces a pudding that has a denser texture, and the top tends to brown and create that infamous cooked milk skin!
When you slow cook rice pudding you end up with a very different result, the texture is much creamier and smoother throughout. The rice really fluffs up and you get a pudding which you can stir through perfectly.
The beauty of cooking it this way (aside from being very simple and tasting fantastic!) is that it makes it so easy to serve a number of different ways. Enjoy it hot with spices, or cold with some fresh red berries on top.
Morphy Richards Slow Cooker Rice Pudding Recipe
- 25g butter.
- 100g pudding rice.
- 100g sugar. I used 50g granulated sugar.
- 1 litre milk. After a few trials, I used 700 ml semi-skimmed milk.
- Pinch of nutmeg.
- Butter the sides of the cooking pot.
- Add all the ingredients and stir well.
- Transfer the pot to the base unit. Cover with the glass lid.
- Cook on Medium setting. For about 3 to 4 hours.
Rice Pudding Recipe Results
- I used less sugar than the amount indicated in the Morphy Richards slow cooker manual. 100g seemed way too much sugar for just a 100g of rice! The instructions on the pudding rice packet recommended 25g of sugar. So I went for 50g. And I found that the end result was sweet enough for me.
- Halfway through the cooking, I did give it stir. Just to see how cooked or soft the pudding rice was. You don’t have to do this. But if you do lift the lid during the cooking time. Then you should add 10 to 15 minutes to the cooking time. As, according to the manual, you need to adjust for the heat that has escaped if you lift the lid whilst it is still cooking.
- There was a bit too much liquid in the end. So I reduced the liquid in the original Morphy Richards slow cooker rice pudding recipe. From 1 litre to 700 ml.
- The pudding rice grains were cooked through within 3 hours on the medium setting.
- I’m not a massive fan of the crusty brown top that you get when using an oven to bake a rice pudding. In the slow cooker, this rice pudding had a very slight crust. Formed, I guess from some of the butter rising to the top and mixing with the sugar and nutmeg. Which was good for me.
- This recipe yielded about 4 large portions of rice pudding.
- So this was a quite successful test run of my new slow cooker. The texture was as it should be. And it tasted good.
- Plus as my first slow cooker recipe it was helpful that the list of ingredients was short. Using easy to buy, everyday ingredients. And the method was straight forward, no faff or preparation required.
More Slow Cooker Rice Pudding Recipes
See my latest Morphy Richards Slow Cooker Recipes. With more slow cooker recipe ideas. And US recipes I have adapted or tweaked to UK measurements.
An Easy Rice Pudding Recipe, Made in the Slow Cooker
3 cups Minute® White Rice
9 cups whole milk
1 1/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp vanilla
3 tbsp brown sugar
4 tbsp butter (1/2 stick, cut into small slices)
- Place Minute® White Rice, milk, sugar, salt, cinnamon, vanilla and brown sugar into slow cooker and whisk.
- Cut the 1/2 stick of butter into small slices (or pats) of butter and evenly place it around the top of the pudding mixture.
- Cook on low for 3-4 hours or on high for 2 hours.
- This will not thicken until it cools, so if you want to serve it thick, you’ll want to let it cool for at least 30 minutes.
- Serve in bowls and sprinkle with a little extra cinnamon.
Did you know that Minute® Rice comes in several different varieties? You can get more than the Minute White® Rice variety that I used in this recipe. They also carry Minute® Whole Grain Brown Rice & Minute® Multi-Grain Medley. Each of these varieties would be the perfect addition to any meal, especially when you’re in a time crunch. I like to keep them in my pantry, so that I can still feed my family something, when I’m in a hurry.
This is a sponsored post written by me on behalf of Minute® Rice.
This recipe is PERFECT! I made it in class with my students using the skim milk they often (cringe) throw away. We're not allowed to save it because of COVID. We are making it again today with 1 1/2 times the ingredients for a larger batch. Crossing my fingers that it turns out. THANK YOU FOR THIS!! My students all wanted the recipe!!
Used all 4 cups cow milk, 1 cup cream and 3 cups almond milk.cooked on low in slow cooker whole night. In morning added egg and more milk, perfect!!
I used 3 eggs and substituted 1/2 cup of whipping cream instead of milk. It was smooth and delicious
I love love love this recipe! I've made it many times. The only adjustment I needed was to heat the milk first. If you don't, it takes FOREVER to cook. If you do heat the milk first, you should check it in 3.5 hours - mine cooked very quickly with the heated milk. You won't be disappointed with this one!
What do you mean by âthe first measure of milkâ? Your recipe does not state â8 cups of milk, dividedâ. Please explain, thank you.
There are two listings of milk in the ingredient list. The first is 8 cups and the second is 1/2 cup.
with all the rave reviews i thought i couldnt go wrong - something wrong happened. followed everything to a t. i used basmati rice & cut down the amount of sugar & used 2 stevia tablets. the rice was overall, rice grains were gluggy/mushy but seperated(?)- everything else was ok but it wasnt what i wanted. dont think id bother again, it was a longer then what i wanted experiment.
Perfect Slow Cooker Rice Pudding. seems to be just exactly that! I just finished making it and tasted it and it really is delicious and the rice was not mushy, it was tender and smooth. I made it as written except for one little thing. I used two egg yolks and not the whole egg. I will be making this again and again this fall/winter. My rice cooker must run hot because I cooked it on Low and it still only took 4 1/2 hours. I did heat the milk in the micro before I put into crockpot with rice and sugar. Thank you for this wonderfully easy recipe.
I tried this tonight and was pleasantly pleased! We will be having this again.
Wow is this a good recipe.
I tried this today and it tasted awesome. However after 4 hours on high the rice was still uncooked. My Crock Pot must not heat up enough (although it cooks everything else fine). I did use Basmati rice, so maybe the cook time is longer? After 4 hours I transferred it to a pot and simmered it for 20 min. to cook the rice and then added the egg and vanilla. I didn't even use the extra milk and it turned out great, no egg curdles, just kept wisking constantly as I added the egg. I then simmered for another 12 minutes, removed from the heat and let it sit for an hour or so. Served it still warm and everyone raved about it and wanted more. I will definitely make this again. However, I am told that I will have to make it the same way. double cooked rice pudding! (I also forgot the cinnamon/nutmeg) Thanks for the recipe!!
delicious and not too sweet!
do you think making it with brown rice would make it less mushy
Brown rice requires a much longer cooking time than white rice and we haven't tested that in this recipe so you'd have to experiment. If you do use brown rice I would recommend taking the advice below about heating the milk beforehand.
Tried this recipe a couple of days ago and was not disappointed! I use to make it in a double boiler on the stove with a recipe handed down by my mom but now will be using our crock pot to make rice pudding much more often. Everyone loves it, warm or cold, it's divine! I didn't change a thing. Thanks so much for posting.
I've made this for years. It's a family favorite.
Here's a trick for those who have trouble with this recipe making the rice mushy - heat the milk first. My sister made this and it turned out great but she has a crock pot that often overcooks things. I made it in my crock pot that never overcooks and it didn't turn out. I tried again this time heating the milk (about to the temp that you scald at) and it was PERFECT! Also, to the person that had egg whites floating in it, there is no way you did that right! Try again, it is a good recipe.
This recipe should be scrapped. way too sweet, too much milk, rice was overcooked, when I put eggs in, they curdled and I had egg whites floating throughout. I even tempered eggs first w/some of the hot milk. I did not add the extra 1/2 cup of milk w/the eggs. still too thin.
Oh my - if you had egg whites "floating throughout" then it sounds like you didn't beat them enough before adding them (since it says to combine them with the additional 1/2 cup milk maybe you skipped this step?). Since crock pots all heat differently it's hard to troubleshoot when recipes don't turn out for someone else. It may be that your crock pot doesn't heat up fast enough, that's one reason I've encountered when rice doesn't cook properly in a crock pot. You could try heating the milk before adding it if that's the case.
This was a little eggier than I thought it would be. Tasted good and was sweet enough just the texture was more eggy.
I will cut back on the sugar. I only added 3/4 of a cup and it was way to sweet for us. But overall a good recipe.
Really enjoyed this pudding and it was simple to make. I followed the recipe exactly the first time and it turned out too soupy. The second time I made it, I cut the milk in half to just a tad over 4 cups and it turned out perfectly. Some folks might like it on the soupy side we like it a little more firm.
Absolutely delicious! Grandson's ate is as a porridge for breakfast and loved it. Making it again tonight!
We love this pudding recipe. It really cooks the rice so the consistency isn't rice-like but mushier. My husband likes it better this way. Easy to make and smells great while cooking!
I made the pudding with skim milk instead of whole milk. It was very delish! I think next time I won't cook it for 4 hrs. in slow cooker as it was a little mushy, but the family loved it.