Crockpot Rice Pudding
Crockpot rice pudding is quick and simple to prepare and much smoother in texture than if cooked in an oven.
No skin will form on the top of a slow cooker rice pudding, which is a pity for those that like the skin, but most people don't.
For those cooks trying to avoid high fat content, cooking spray can be substituted for the butter, and evaporated milk for the cream. I'd be reluctant to use low fat milk because the result is too thin.
Ingredients for Crockpot Rice Pudding
3 oz. (75 gm) Pudding Rice
2 oz. (50 gm) Fine sugar (caster)
1.25 pints ( 0.5 litre) full cream milk
Quarter of a pint of single cream (150 ml)
A tablespoon of butter
Nutmeg or vanilla for flavouring
Coat the bottom of the cooking pot and half way up the sides with butter.
Add the rice, sugar, milk, cream and any flavourings; then stir well.
Cook for four to five hours on low, or for two to three hours on high.
Crockpot Rice Pudding Tips
Check in the last hour of cooking to see if more milk is needed.
I thought on one occasion that it would be a nice idea to add dried fruit. The milk curdled. The result was very tasty, but was closer to bread and butter pudding than rice pudding. The answer is to cook fruit separately and add while serving.
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