Cakes & Bakes: Slow-cooker chocolate rice pudding

With the recent cold and snowy conditions outside, we’ve been ramping up our dinners with hot desserts. We’ve enjoyed home-made rice pudding twice this week; the first was a baked one, cooked in the oven. The one we’re sharing here is a chocolate rice pudding, made in a slow-cooker.

Rice pudding is probably one of the most ‘un-labour-intensive’ desserts you can make. You practically switch on your slow-cooker, pour all the ingredients into the bowl, give it a stir, put the lid on and leave it for a couple of hours. You can lift the lid, take a peek and give it a stir if you want… but even that isn’t completely necessary.

After 3 or so hours, you’ll have hot, creamy, chocolatey rice pudding ready to enjoy. I like to eat mine hot and quite thick, Justin prefers his cool and a thinner consistency. How do you prefer yours?

The good thing about making rice pudding in a slow-cooker (rather than baking in an oven) is that, as it’s cooking, if it’s looking to thick for your taste, you can add a little bit more milk and stir every so often to make sure it’s just as you like it.

Make sure you use short-grain pudding rice or Italian Arborio rice. It’s a lot more absorbent than long grain rice and produces a creamy pudding with firm grains.

Click here or on the image below to save my slow-cooker chocolate rice pudding to Pinterest

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Slow-cooker chocolate rice pudding

Course Dessert

Cuisine British

Keyword chocolate, rice, rice pudding

Cook Time 3 hours hours

Servings 4 servings

Equipment

• Slow cooker

Ingredients

• 50 g unsalted butter
• 100 g pudding rice
• 500 ml milk full cream
• 3 tbsp cocoa powder
• 300 ml double cream
• 75 g caster sugar
• 1 tsp vanilla extract

Instructions

• Turn on the slow-cooker to high and add the butter
• When the butter has melted, add the pudding rice, stirring to coat all the grains
• Add about a ¼ of the milk and stir
• Once the slow-cooker contents have warmed up again, add the cocoa powder and stir well to combine
• Pour in the rest of the milk, followed by the cream stirring to mix in. Put the lid on and let the contents warm up again
• Once warm, add the caster sugar, stirring to dissolve
• Stir in the vanilla extract. Replace the lid
• Cook for 3 hours. After the first hour, you could stir the pudding to make sure the consistancy it to your liking. If it's too thick, add a little more milk and replace the lid. Repeat after another hour and again, just before it's finished cooking

Notes