This comforting Rice Pudding is like a hug in a bowl! Rich and satisfying, easy to make on the hob, Slow Cooker or Instant Pot plus gluten free and vegan friendly.
You will also love my Low Syn Slimming World Brownies
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So what’s rice pudding?
Rice pudding is sort of a sweet risotto made with rice and milk, or sometimes cream. Most cultures have versions of this dish with slight variations in the flavourings and cooking method.
Whichever way you cook it, rice pudding is a deeply comforting and delicious dessert that uses only a handful of ingredients – rice, milk, sugar or sweetener (my preferred one is Sukrin).
Which rice should I use?
Short grain rice, such as Arborio which is used to make risotto or pudding rice are usually used for rice pudding in the UK.
You can actually make rice pudding with most types of rice, including basmati and black rice. For maximum creaminess it is best to use short grain rice. This is high in starch which will naturally thicken your rice pudding but still retain a bit of texture.
Make it Slimming Friendly
Traditional rice pudding is made with pudding rice and whole milk, or sometimes cream and sweetened with sugar.
While undeniably delicious, it is quite high in calories. Some versions are really over the top indulgent – such as my chocolate rice pudding!
Luckily it is SO EASY to make a SW rice pudding that is actually Syn Free! All you have to do is use skimmed milk which is a Healthy Extra and replace the sugar with a suitable sweetener, such as Sukrin.
The pudding will still be creamy and delicious but a little bit healthier and perfect as a Slimming World dessert.
I feel should put a little disclaimer here however… Without raining on our parade, I should make this clear… Just because this rice pudding recipe is Syn Free, doesn’t mean you can indulge with total abandon!
Serve a small amount with some fresh fruit and maybe a little fat free yogurt. I always allow for a little honey or maple syrup for a little added sweetness (and extra syns) but that is optional. I sometimes will have rice pudding for breakfast 😉
How to cook rice pudding
And now for some really good news! You can make rice pudding on the hob, in your slow cooker or in an Instant Pot.
Cooking it on the hob is the most hands on method but one which allows for the most control. My favourite way of cooking this recipe is in a slow cooker – it takes between 2-3 hours but needs minimal babysitting!
If you are an Instant Pot fan then you probably already know that is practically CREATED to make risottos and puddings. So now all you have to do is pick your favourite way to make it.
Make it vegan
This recipe can be easily veganised – simply replace the milk with your favourite plant based drink. Coconut milk adds a bit of tropical sweetness but oat, almond and hazelnut milks are also excellent.
Whichever one you choose, make sure it can be part of your healthy extra allowance if you are following Slimming World.
Slow Cooker Rice Pudding
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Slow cooker can vary so it is best to keep an eye on your pudding the first time you make it. Stirring the pudding a few times will ensure maximum creaminess!
STEP 1. Spray your slow cooker with a low calorie spray such as Fry Light.
STEP 2. Add the milk, sweetener and vanilla if using. Stir well.
STEP 3. Stir in the rice.
STEP 4. Cover and set to cook on LOW for 2 hours if you are able to programme your machine. The pudding might cook faster than that so set a timer to check it after 90 minutes if you are likely to get distracted.
STEP 5. Give the pudding a good stir after 45 minutes – 1 hour, more often if you can.
STEP 6. Check the pudding after 90 minutes – if it has cooked to your desired consistency then remove the inner pot from the cooker (otherwise it will continue to cook even if turned off). If it needs to cook further, continue to cook for another 30 minutes keeping an eye on it.
STEP 7. Serve with fresh fruit with a light drizzle of maple syrup (1 tablespoon is 2 syns) or honey (1 tablespoon is 2.5 syns). You can also add a handful of nuts or seeds which are part of your Healthy Extra allowance – I love almonds, pistachios or walnuts.
Stovetop Method
A word of warning – don’t leave your pudding unattended on the hob – it can catch and burn really easily!
STEP 1. Put all the ingredients into a saucepan and stir well.
STEP 2. Slowly bring to a simmer and cook, stirring frequently, for about 25 minutes until the rice is cooked to your liking. Stir in more milk if needed.
Instant Pot Rice Method
STEP 1. Spray the pot with low calorie cooking spray. Add the milk, sweetener, vanilla and rice and stir. Secure the lid. Select the Rice Setting – it will cook for 12 minutes.
STEP 2. Release the pressure manually. Give the pudding a good stir and place the lid on loosely for another 5-10 minutes. Serve as desired.
Tips and FAQs
Are you serving rice pudding to young children or toddlers? Make it with whole milk and stir in some fruit purée for sweetness. Do not add honey if serving to babies or very young children.
Storing rice pudding – divide the pudding into small lidded containers and store in the fridge as soon as the pudding has cooled down. Keep for up to two days but reheat until piping hot before serving (see below).
Reheating rice pudding – The pudding will set if chilled – to reheat it put in a saucepan with some extra milk and stir over low heat until combined. Bring to a boil briefly then serve. You can also reheat in a microwave if preferred.
Variations
- Apple and cinnamon – this has got to be my favourite! Cooked apples contain syns on Slimming World but hey, sometimes you gotta do what you gotta do. Apple sauce or spiced apple butter are also delicious – obvs!
- Rosewater and cardamom – infuse the milk with two cardamom pods (discard before serving) for a Middle Eastern flavour. Stir in a little rosewater and serve with chopped pistachios and figs.
- Tropical rice pudding – make with coconut milk instead of dairy. Serve with sliced mango and passion fruit and garnish with lime zest.
HAVE YOU MADE MY RICE PUDDING RECIPE? I would love to see it! Snap a photo, add hashtag #supergoldenbakes and tag @supergolden88 on INSTAGRAM
Slimming World Rice Pudding
Ingredients
- Low calorie cooking spray such as Fry Light
- 100 g | ½ cup pudding rice or Arborio rice
- 700 ml | 3 cups + 2 tbsp skimmed milk (HEA) or plant milk for a vegan version
- 3 tbsp sweetener such as Sukrin
- 1 tsp vanilla extract or paste (optional)
Serving suggestions
- Fresh fruit
- Maple syrup (1 tbsp= 2 syns)
- Honey (1 tbsp = 2 ½ syns)
- Sweet Freedom Choc Shot (1 tsp=.5 syns)
Instructions
Slow Cooker Rice Pudding
- Spray your slow cooker with Fry Light.
- Add the milk, sweetener and vanilla if using. Stir well.
- Stir in the rice.
- Cover and set to cook on LOW for 2 hours if you are able to programme your machine. The pudding might cook faster than that so set a timer to check it after 90 minutes if you are likely to get distracted. Remember to stir!
- Give the pudding a good stir after 45 minutes – 1 hour. Stirring more often will result in creamier rice pudding so if you can give a couple of stirs.
- Check the pudding after another 45 minutes – if it has cooked to your desired consistency then remove the inner pot from the cooker (otherwise it will continue to cook even if turned off). If it needs to cook further, continue to cook for another 30 minutes (or longer) keeping an eye on it.
- Serve with fresh fruit with a light drizzle of maple syrup (1 tablespoon is 2 syns) or honey (1 tablespoon is 2.5 syns).
Stovetop Rice Pudding
- Put all the ingredients into a saucepan and stir well.
- Slowly bring to a simmer and cook, stirring frequently, for about 25 minutes until the rice is cooked to your liking. Stir in more milk if needed.
Instant Pot Rice Pudding
- Spray the pot with low calorie cooking spray. Add the milk, sweetener, vanilla and rice and stir.
- Secure the lid. Select the Rice Setting – it will cook for 12 minutes.
- Release the pressure manually. Give the pudding a good stir and place the lid on loosely for another 5-10 minutes. Serve as desired.
Video
Notes
- Are you serving rice pudding to young children or toddlers? Make it with whole milk and stir in some fruit purée for sweetness. Do not add honey if serving to babies or very young children.
- Storing rice pudding – divide the pudding into small lidded containers and store in the fridge as soon as the pudding has cooled down. Keep for up to two days but reheat until piping hot before serving (see below).
- Reheating rice pudding. The pudding will set if chilled – to reheat it put in a saucepan with some extra milk and stir over low heat until combined. Bring to a boil briefly then serve. You can also reheat in a microwave if preferred.
- Apple and cinnamon – this has got to be my favourite! Cooked apples contain syns on Slimming World but hey, sometimes you gotta do what you gotta do. Apple sauce or spiced apple butter are also delicious – obvs!
- Rosewater and cardamom – infuse the milk with two cardamom pods (discard before serving) for a Middle Eastern flavour. Stir in a little rosewater and serve with chopped pistachios and figs.
- Tropical rice pudding – make with coconut milk instead of dairy. Serve with sliced mango and passion fruit and garnish with lime zest
Laurie says
So easy and super delicious
Gillian casey says
How many cal per 100g
Lucy Parissi says
The caloric count is per portion I guess you can try to weigh it but I am afraid I haven’t
Jessica says
Just made this and it was delicious, I’m allowing myself a few extra syns for a spoon of strawberry jam , but it was delicious
Lucy Parissi says
You deserve it 😄 glad you enjoyed this recipe
Wendy Appleton says
Thankyou for your lovely recipe. I have made it many times, served with lemon zest, chopped walnuts, maple syrup, & mint leaves. Stovetop method, keep stirring. Add pinch of cinnamon spice and dollop of lactose free sour cream.
Stacy Volin says
I am from the States, Florida and this is a favorite dessert since childhood. I am one if the few that had been on Slimming Wirld when it arrived in the States. Sadly this has been gone for a good 4 years but lucky me, I gave my books and want to go back to this. To be able to make rice pudding is a dream. Over here we love our baked apples so I’m trying to eat healthier and so eating a baked apple chopped in some rice pudding to me is healthier than a chocolate bar. I’ll go with your stove top (hob) instructions. Very easy. Can you please let me know how much you consider a serving? I’d like it to confirm to a Syn free amount.
Lucy Parissi says
Hi Stacy – this recipe serves four so one serving would be free but it uses 175ml of your milk allowance (healthy extra) I believe the full amount per day is 300ml for skimmed milk. So assuming you are eating one serving you are fine but watch the toppings which can add a lot of calories (like maple syrup or honey etc). 250g of baked apple is a healthy extra 🙂
Hannah Jackson says
I think I must have gone wrong somewhere. I’ve followed the recipe but after 2 hours it’s still milk and a little bit of rice fluffed. It’s so runny too 🙁
Lucy Parissi says
Hi Hannah – so sorry to hear this, and silly question but did your slow cooker heat up properly? I have never had this recipe be too runny, if anything sometimes it cooks quicker than planned but slow cookers can vary greatly. I would continue to cook it for longer, giving an occasional stir, until the rice is creamy
Lucy Parissi says
one more thing – are you cooking on the HIGH setting? Because the LOW setting will need longer
Maureen groppe says
Wow..so creamy and difficult to limit myself and not eat all in one go. Best rice pudding recipe i have used and tasted.
Lucy Parissi says
Lucky its pretty healthy then 🙂 Thanks so much for your comment very glad you liked it!