Ingredients:

  • 1 cup (200g) short-grain or Arborio rice
  • 4 cups (950 ml) Whole Milk
  • 1/2 cup (100g) Granulated Sugar
  • 1/4 cup (50g) Heavy Cream (or double cream)
  • 2 large Eggs, lightly whisked
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Ground Cinnamon
  • Pinch of Ground Nutmeg
  • 1/4 teaspoon Fine Sea Salt
  • 2 tablespoons (30g) Butter, cubed (optional addition)

Instructions:

  1. Lightly grease the interior of your slow cooker insert, ensuring the bottom and sides are covered, to prevent sticking.
  2. In a large bowl, whisk together the rice, milk, sugar, cinnamon, nutmeg, and salt until the sugar begins to dissolve.
  3. Pour the entire rice mixture into the greased slow cooker insert.
  4. Cover the slow cooker. Cook on LOW for 5-6 hours or HIGH for 3-4 hours. Stir thoroughly every hour to prevent the rice from sticking to the bottom and ensure even cooking.
  5. About 30 minutes before the pudding is due to finish, temper the eggs. Ladle about 1/2 cup of the hot pudding mixture slowly into the lightly whisked eggs while whisking constantly to prevent curdling.
  6. Pour the tempered egg mixture back into the slow cooker, stirring immediately and well. Stir in the heavy cream and vanilla extract.
  7. Continue cooking on LOW for the final 20-30 minutes, stirring frequently until the pudding has thickened significantly and coats the back of a spoon.
  8. Remove from heat. If using, stir in the cubed butter until melted and fully incorporated for extra shine and richness.
  9. Let the pudding stand, covered, for 10 minutes to settle before serving warm, traditionally with a dusting of fresh nutmeg.