I have owned a slow cooker for several years now – probably at least 15 years and in all that time I have never cooked a dessert in one! Considering how much I love puddings, this is a surprise even to me! On Friday while it was still October, or for users of the crockpot #Crocktober , I decided to break my slow cooker pudding ‘cherry’ and I decided to make a rice pudding, a real comfort food for this time of year.
Having seen that a rice pudding can be made in a crockpot in this recipe , I adpated this based on what I had in my kitchen and to make a version which was a little more Slimming World friendly (and maybe not as rich, creamy and tasty as Lizzie’s version but her’s contains too many syns for me!). I also decided to make more a little more unique by adding some chocolate spread, I love chocolate! You could add sweetner in place of sugar of course, but I don’t like the after taste.
Here is my take on a Slow Cooker Chocolate Rice Pudding:
- Fry light (or you could use butter)
- 175g Pudding Rice
- 25g caster sugar
- 1000ml of semi skimmed milk
- 500g pack of fat free greek yogurt
- 1 tsp of nutmeg
- 1 vanilla pod
- 2 tbsp chocolate spread
- Grease the inside of your slow cooker with lots of fry light (or butter)
- Pour in the rice, sugar, milk and yogurt and stir
- Sprinkle the nutmeg over the top
- Turn on your slow cooker and cook on high for 2½ hours
- Remove the lid and stir - try a little to make sure the rice is cooked. If it is not continue cooking for another 20 minutes or so, and if you need a little extra liquid add another 100ml of mil
- When the rice is cooked, add the chocolate spread and mix in
- Serve hot or leave to cool and then eat
This dessert will not win any prizes for looking attractive but it tasted lovely! Ok not as lovely as a rice pudding made with full fat milk and maybe a little cream maybe……, but for a version which contains (hopefully) less calories and fat, it was really nice and has made a lovely change to my usual Mullerlight desserts!
This was also made in my new Crockpot – I will be posting my review of it, aswell as a chance to win one of your very own – very soon, so watch this (cybher) space!
I also based my recipe on a version of baked rice pudding, found in a wonderful recipe book called Great British Cooking which features some delcious looking and sounding well know British dishes. I was sent a copy of the book for being a Parragon Book Buddy.
This sounds perfect for cold winter evenings. I use my slow cooker to make caramel, but I’ve never used it for anything else that’s sweet. Must try this.