Here’s a cozy and creamy Slow Cooker Baked Rice Custard Pudding recipe — a comforting classic that’s simple to make and fills your home with the most irresistible aroma. 🍚✨
🍮 Slow Cooker Baked Rice Custard Pudding
Serves: 4–6
Prep Time: 10 minutes
Cook Time: 3–4 hours on LOW
🧈 Ingredients:
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4 cups (1 litre) whole milk
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½ cup uncooked medium-grain or Arborio rice
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½ cup sugar (adjust to taste)
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3 large eggs
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1 teaspoon vanilla extract
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½ teaspoon ground cinnamon (plus extra for topping)
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¼ teaspoon ground nutmeg (optional)
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1 tablespoon unsalted butter
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Pinch of salt
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½ cup raisins or sultanas (optional)
👩🍳 Instructions:
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Prepare the slow cooker:
Lightly grease the inside of your slow cooker with butter or non-stick spray to prevent sticking. -
Cook the rice base:
In a medium saucepan, add the milk, rice, sugar, butter, and salt.
Heat gently over medium-low heat, stirring occasionally, until the mixture is warm and the sugar dissolves (do not boil). -
Mix the custard:
In a separate bowl, whisk together the eggs, vanilla, and cinnamon (and nutmeg, if using).
Slowly pour a little of the warm milk mixture into the eggs to temper them, whisking constantly, then pour everything back into the saucepan and stir well. -
Combine and cook:
Pour the mixture into the greased slow cooker. Add raisins or sultanas if desired.
Cover with the lid but prop it slightly open using a wooden spoon handle to prevent condensation from dripping into the pudding. -
Slow cook:
Cook on LOW for 3 to 4 hours, or until the custard is set but still slightly wobbly in the center.
(Cooking time may vary depending on your slow cooker.) -
Finish and serve:
Once done, sprinkle extra cinnamon on top.
Let it cool slightly — it will thicken as it stands.
🍯 Serving Suggestions:
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Serve warm with a drizzle of cream or a spoon of jam.
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Or chill it in the fridge and enjoy cold for breakfast or dessert.
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Sprinkle with toasted coconut or chopped nuts for extra texture.
