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Slow cooker rice pudding

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

  • Prep: 45 mins
    Cook: 4 hrs
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 200
  • Carbohydrates 32
  • Saturated Fat 2
  • Sugar 8
  • Protein 8
  • Fat 4
  • Fibre 1
  • Salt 0.2

Nutrition per serving

  • Calories 200
  • Carbohydrates 32
  • Saturated Fat 2
  • Sugar 8
  • Protein 8
  • Fat 4
  • Fibre 1
  • Salt 0.2

Ingredients

  • 1 tsp butter
  • 1l semi-skimmed milk
  • 200g wholegrain rice
  • nutmeg or cinnamon
  • 1 tbsp honey, a handful toasted, flaked almonds and fruit, to serve

Method

  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 3½-4 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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