Slow Cooker Chocolate Rice Pudding


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:


Slow Cooker Chocolate Rice Pudding
Serves: 4
  • 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
  1. Grease the inside of your slow cooker with lots of fry light (or butter)
  2. Pour in the rice, sugar, milk and yogurt and stir
  3. Sprinkle the nutmeg over the top
  4. Turn on your slow cooker and cook on high for 2½ hours
  5. 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
  6. When the rice is cooked, add the chocolate spread and mix in
  7. 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.

1 comment / Add your comment below

  1. 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.

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