I love rice pudding, there’s something really comforting about a bowl full of sweet, cinnamon fragranced, creamy rice. As a kid rice pudding, or it’s creamier version Rice Cream, was often a dessert treat, and I especially loved baked rice pudding with it’s golden skin, yum!
All those carbs after an evening meal tend to be a bit too much for me these days so I’ve found an even better time to eat rice pudding, at breakfast. It’s a great alternative to oats, porridge or other cereals, and has the added bonus of being gluten free for those that are gluten sensitive. Top it with fruits, seeds and nuts and you have a great energy filled start to your day.
Cooking rice pudding in the traditional stove top method has never worked for me, I’ve always ended up with a burnt mess as it needs constant attention and stirring. That’s where the slow cooker saves the day, just set the timer and forget, for delicious tender rice pudding every time.
A batch keeps for a few days in the fridge, if you don’t eat it straight out of the pot, and tastes just as good cold with fruit, or warmed with a little extra milk.
I’ve just introduced the joys of rice pudding to Emma, and now she asks for it all the time. It’s an economical recipe that’s great for filling up hungry tummies, and the bonus of making it yourself is that you can adjust the sugar content to suit your taste.
I prefer to make mine on the not so sweet side, you can always add a sprinkle of brown sugar or a drizzle of honey later if required.
A short to medium grain rice is ideal for this recipe, I’ve used arborio, because it holds it’s shape and won’t break down to mush with the long cooking – and also it’s what I had in the pantry. If you don’t have arborio rice available it’s ok to substitute with regular rice, but just rinse it well before hand to get rid of any excess starch.
- ¾ cups arborio rice
- 3 cups full cream milk (warmed optional)
- ½ cup sugar
- 2 tbsp butter
- 1 tsp vanilla extract
- 1 level tsp cinnamon
- pinch of salt
- Suggested choice of toppings to serve - fruit, berries, nuts
- Pre-warm milk if desired, this will reduce overall cooking time.
- Add all ingredients to slow cooker and combine.
- Cook on High for 2 hours then stir, reduce setting to Low and cook for 1 hour or until rice grains are tender.
- Enjoy warm or cold with your favourite toppings.
Sugar content can be adjusted to taste from ⅓ cup to ¾ cup.
PIN FOR LATER
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