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Slow Cooker Rice Pudding

The warm weather is behind us it seems and with the cold nights comes the perfect opportunity to get out the slow cooker. Its been lovely to come home from a long day at college to a my dinner ready and waiting :)

I've also been experimenting with deserts and want to share this one with you ...


Its really easy to make and can be eaten hot or cold. This recipe makes enough for 4 servings and can be stored in the fridge for up to 3 days.

You'll Need
6oz pudding rice
2 pints Semi-skimmed milk
1 (354 ml) Can of Evaporated Milk
4 tbsp granulated sugar

To Make
Add all the ingredients to your slow cooker and give it a good stir. Pop the lid on and cook on Low for 5 hours or High for 3 hours.

Its really that simple :)

You can eat as is or you can add some extras for variation. Agent M's favourites are 
  • Raisins
  • Dried Banana
  • Apple chunks
  • Jam
  • Nutella
Do you have a favourite rice pudding topping?
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