Slow cooker creamy rice pudding with nutmeg
Old fashioned rice pudding that cooks gently in the slow cooker until thick and creamy, with a little nutmeg on top and no stirring over a hob.
- Time3 hrs 30
- LevelEasy
- Costabout £0.63 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 497kcal
- 43.6gcarbs
- 23.6gof which sugars
- 30.8gfat
- 19.2gsaturates
- 9.5gprotein
- 0.5gfibre
- 0.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rub the inside of the slow cooker pot generously with butter. This stops the milk catching around the edges.
- 2
Add the rice, milk, cream, sugar, vanilla and salt and stir well. Dot the butter on top.
- 3
Cover and cook on low for 3 to 4 hours, or on high for about 2 hours. Stir after the first hour so the rice does not clump at the bottom.
210 min - 4
It is ready when the rice is completely soft and the pudding is thick but still a little loose. It will thicken more as it cools. If you want it thinner, stir in a splash of warm milk.
- 5
Stir well, spoon into bowls and grate the nutmeg over the top. Serve warm with a spoonful of jam or stewed fruit.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
