Summer slow cooker rice pudding

People usually think of rice pudding as a winter dish, but I make it throughout the year. During the summer, we usually eat it cold and it makes an easy accompaniment for berries growing in the garden, almost like the rice pots that are available in the supermarket. It is cheaper and healthier than ice cream or cream, and a change from custard. We like it with compote as well, or just with a dollop of jam. I even make it into a superior dessert sometimes using meringue. I think it is called a Queen’s pudding.

We make rice pudding in the slow cooker once or twice a month. I make it a frugal way and without cream due to watching my weight, and keeping an eye on the pennies. However, some of the milk can be substituted for cream. I make a batch, and we will eat it over 4 or 5 days (kept in the fridge in an air tight container), or sometimes I freeze some for later use (keeps a couple of months).

Making it in the slow cooker is so easy. I can just throw the ingredients in and leave them. Rice pudding cooked in the slow cooker is not as thick as that cooked in an oven, and is smoother. There is also no skin to fight over. If you intend to eat it cold, more milk is needed than in an ordinary recipe as the rice pudding thickens as it cools. It therefore goes further.

I tend to buy my pudding rice in the world food aisles of the supermarket in 2kg bags. It works out a lot cheaper than the pudding rice sold in other areas of the store. Pudding rice is a short, fat grain and makes the best rice pudding. However, any kind of rice can be used. Sometimes I have used rissotto rice (if that was all that I had) but this takes longer to cook. Long grain rice can also be used, but the pudding becomes more stodgy as this type of rice tends to break down when cooked as long.

Some people add butter to the rice pudding to make it creamier. Personally I don’t. Evaporated milk can also be used, or even condensed milk. The latter is thicker and will need diluting and the sweetner may need to be reduced. Often I will make rice pudding with powdered milk as it is cheaper, or a mixture of powdered and bottled. As is usual with frugal cooking, we use what we have. In the winter when eating the pudding hot I tend to add spices and sometimes sultanas. If I am heating the pudding up after it has cooled, I will add a bit of milk if it has become too thick.

Ingredients

2 pints of milk (I often add a bit more if just eating cold)

110g pudding rice

50g of sugar (alternative sweetners can be used ).

25g Butter  (optional)

Method

1. Some people grease the bottom and the sides of the slow cooker with butter. I don’t.

2. Rinse the rice.

3. Put the milk into the slow cooker first, and then add the rest of the ingredients.

4. Cook on high for 2 hours, and then low for 1 to 2 hours until the milk is nearly absorbed. It needs to be a bt milkier than the consistancy that you want to eat it if eating it cold. The rice should be soft. I always give it a stir after about an hour but this is not necessary.

Rice pudding is lovely on it’s own but can be enjoyed with a number of toppings including chocolate sauce and nuts. It can be made healthier by using honey or semi skimmed milk, or can be made with more decadent ingredients. Mr S has eaten it for breakfast before today with fuit and seeds when we have run out of yoghurt. I have even seen rice pudding used as a filling for pancakes at a restaurant. Here it was served with a few strawberries from the garden.

What do you serve with your rice pudding?