Basmati Rice Pudding

Sweet creamy rice pudding, slightly lower carb than normal rice pudding due to using basmati rice. A great recipe for the slow cooker

5 from 2 votes

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Course: Desserts, Snacks

Cuisine: British

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Keyword: pudding, rice pudding

Free or Subscription Recipe: Free Recipe

Free from: coconut, eggs, gluten, nuts

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

Servings: servings

Calories: 198kcal

Author: Jo Paterson

Ingredients

200 grams basmati rice brown or white (rinse rice well to remove starch)
800 ml full fat whole milk or fresh almond or coconut milk (plus extra milk if needed)
1 whole vanilla pod split lengthways and seeds removed, or a tsp of vanilla extract
0.5 tsp salt
1 tbsp xylitol or erythritol sweetener
2 tsp ground cinnamon (optional)
300 ml double cream or coconut cream
1 tbsp butter or coconut oil
1 pinch nutmeg grated (optional)

Instructions

To prepare the rice

Wash rice in a sieve well with water to rinse away as much starch as possible. Do this until the water runs clear then add to a saucepan or slow cooker. Alternatively, the rice can be washed and left to soak in water for 20 minutes, drained and then placed in the saucepan/slow cooker

To cook in the slow cooker

Rub some butter or coconut oil around the inside of the slow cooker to line and prevent sticking
Add the rice, 800ml of milk, 200ml of cream (reserve the other 100ml of cream to add at the end), vanilla and salt to the rice, stir through and cover. Cook on high for 3 hours or low for 6 hours NOTE: a skin will form on the top of the rice pudding while cooking, this can just be stirred through

To cook on the cooker/hob

Add the arice, 800ml milk, 200ml of cream (reserve the other 100ml of cream to add at the end), vanilla and salt to the rice, stir through and bring to a boil over medium-high heat
Reduce the heat, cover and simmer for 30-45 minutes stir a couple of times whilst cooking, until the rice is cooked and tender NOTE: a skin will form on the top of the rice pudding while cooking, this can just be stirred through
Turn the heat off, but keeping the saucepan covered allow the rice to sit for 10 more minutes

To finish the rice pudding

Pour in the reserved 100ml of double cream, stir and add additional milk as needed to get the rice pudding to the consistency you like
Mix in the sweetener and cinnamon if using and stir well. Taste and adjust the amount of sweetener to your liking
Serve with whipped cream, or pour over more double cream, chopped or flaked nuts (toasted flaked almonds or crushed pistachios work brilliantly in this recipe) and a sprinkle of cinnamon and a fine grating of nutmeg

Notes

Rice pudding which is not eaten straight away will set and become thicker. You can loosen the rice pudding with more milk, stir well and eat cold or warmed.

NOTE: Avoid adding fruit, dried fruits, or chocolate, or ice cream to this recipe. It is already a higher carb pudding than most I share. Adding fruit or chocolate will significantly increase the amount of carbs making this far too high carb to eat safely without causing spikes in blood glucose levels.

Nutrition