Peanut milk rice pudding, 16p [VG/V/DF/GF] (slow cooker)

Sometimes all you need is a little nursery-soft sloppy comfort food, and for me, rice pudding usually does the trick. Over the years I have made rice pudding in many kinds of ways, on the hob, in the oven, and scooped from a tin, but last night I decided to give the slow cooker a go. And my oh my am I glad I did. As soft and creamy as any tinned variety, as plump and rich as any from the oven, this is delightful, and so so very simple. Those of you without a slow cooker can make it in a saucepan on a low heat for half the time, but do consider investing in one – mine has changed my world, especially on low-energy, bad-joints or tired days.
Serves 2 very generously at 16p each
120g rice, 7p (60p/kg, Sainsburys Basics)
600ml water

2 tbsp sugar, 1p (80p/1kg, Sainsburys Fairtrade granulated white sugar)

150ml soya milk (or any kind), 13p (90p/1l, Sainsburys)

3 tbsp peanut butter, 11p (90p/340g, Sainsburys Basics)
First weigh your rice and tip it into the slow cooker. For those without scales or can’t be arsed to dig them out, 120g is around the size of a ramekin dish, or 2/3rds of a decent sized mug. It doesn’t look a lot but believe me, it grows!
Add the water and sugar and turn the heat on your cooker to high. Tip in the sugar (or equivalent if you are a low-sugar person, I do use it rarely in my recipes these days but lordy, a girl’s gotta have the occasional treat!) Give it all a stir, pop the lid on, and give it 20 minutes to start to warm through.
Add the peanut butter and stir through, then reduce the heat to low and let it cook for an hour, checking and stirring to make sure it doesn’t dry out, stick or burn. Measure your milk and pop it beside the slow cooker, and add it a slosh at a time if it starts to stick.
After the hour is up, your rice pudding should be a soft swollen stickiness, sweet but not saccharine, creamy and comforting. I gave mine another half hour at this point just to really soften it up, but the difference was frankly negligible, more a sweet congee than a rice pudding, so you don’t need to.
Serve with a sprinkle more sugar, and enjoy.
A word on rice – do not put it in the fridge while warm. Rice is one of the top causes of food poisoning, caused by little spores that thrive in warm conditions. Allow it to cool completely before putting it in the fridge, then reheat within 24 hours to piping hot. I like you lot, don’t be gung ho with your own health on tbis one.
And a note on ingredients: I make mine vegan, because that’s my personal choice, but I’m aware that not all of my readers are vegan and as many of you are on stringent budgets (that’s why you’re here!) I’m not going to preach to you about ‘changing your ways’. You can use any kind of milk in this – it will still work out delicious – and any brand of peanut butter, and any colour of sugar, too. Use my recipes as ideas, not as prescriptive bossy missives, and develop and adapt them to suit you and your families as you wish. 
Jack Monroe.

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  1. Hi Jack,
    This looks divine. Jack you made me smile when you mentioned Congee, not too many westerners would know about this sweet or savoury porridge made with rice. My Hubby is of Chinese decent and I learnt how to cook this from his late Gran, she was a beautiful woman. I always made it for my late Mother in law when she would come home from hospital (lung treatment) her favourite one was chicken and ginger served with sesame oil, light soy and green onion. She always said it was comforting and I knew it was nutritious. Have a lovely day.

  2. Thank you, once again another delicious treat to try, I love the idea of using a slow cooker for this brilliant. 😀

  3. Might make it without peanut butter (vanilla instead) as my appetite is delicate due to severe illness. A big bowl of rice pudding sounds heavenly, though. (I think I went vegan around the same time as you – what a happy coincidence!)

  4. I may well steal Nikolai’s idea of using vanilla, as OH hates peanut butter in sweet things – he says it tastes ‘wrong’.

  5. For those who aren’t vegan, buttering the slow cooker helps prevent the pudding from sticking. It can also help to cut a piece of buttered greaseproof paper and line the bottom of the cooker.

    • Yes next time I’ll ‘butter’ or ‘oil’ the ceramic dish in my slow cooker. It didn’t spoil the rice pudding but I suspect that getting the dish clean is going to be a bit of a challenge!

  6. I made this overnight for breakfast and it was perfect 🙂 I used short grain brown rice, and topped with mashed banana and cinnamon instead of adding sugar, and it was lovely. I’m making it again for tomorrow!

  7. This is absolutely scrumptious! Ate some and froze the rest away (after cooling it as quickly as possible) for another day. I used long grain brown rice (I only really like brown rice and long grain is what I have in the cupboard) and it worked fine although I did cook it for longer than the original recipe. I included some – well quite a lot of – vanilla extract purely because I was given a bottle as a gift and I keep it in the fridge for occasions like this. The vanilla/peanut combination worked really well if anyone is feeling doubtful by the way!

  8. I’ve been ill all weekend, and I still feel pretty dreadful, but even with being wobbly and not really able to stand up for more than a couple of minutes without getting dizzy i have rice pudding and it’s making me smile. Low spoons days need recipes like this!

  9. not sure what I did wrong, but it’s two hours later and my rice is still rock hard, and just swimming in water, and almond milk… it’s starting to smell great, but two hours on low, has barely made a dent. I am going to hang on in, and let it do it’s thing, but I think that I still have hours to wait before I can eat.

  10. I’m SO in love with this recipe! Just made a batch in the slow cooker last night so can’t wait to try it tonight!

  11. This was delicious… one word of caution regarding cooling the leftovers, from the USDA Food Safety website:

    …Bacteria grow rapidly between the temperatures of 40° F and 140° F. After food is safely cooked, hot food must be kept hot at 140° F or warmer to prevent bacterial growth. Within 2 hours of cooking food or after it is removed from an appliance keeping it warm, leftovers must be refrigerated. Throw away all perishable foods that have been left in room temperature for more than 2 hours (1 hour if the temperature is over 90° F, such as at an outdoor picnic during summer)…. …Cool Food Rapidly
    To prevent bacterial growth, it’s important to cool food rapidly so it reaches as fast as possible the safe refrigerator-storage temperature of 40° F or below. To do this, divide large amounts of food into shallow containers. A big pot of soup, for example, will take a long time to cool, inviting bacteria to multiply and increasing the danger of foodborne illness. Instead, divide the pot of soup into smaller containers so it will cool quickly.

    Cut large items of food into smaller portions to cool. For whole roasts or hams, slice or cut them into smaller parts. Cut turkey into smaller pieces and refrigerate. Slice breast meat; legs and wings may be left whole.

    Hot food can be placed directly in the refrigerator or be rapidly chilled in an ice or cold water bath before refrigerating….

    So make sure you put the rice in SMALL containers and put it in the fridge while it is still hot! Modern refrigerators can handle the temperature change very quickly, especially if you separate the containers throughout the fridge.

  12. I made this with basmati rice last week and it was really nice. But I’ve just bought some actual pudding rice – would I need the same amount?

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