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Breakfast recipe · from the recipe book

Slow-Cooker Brown Rice Pudding with Berries

Nutty, chewy brown rice slowly simmered in cinnamon-spiced milk with brown sugar and raisins, chilled thick and topped with juicy raspberries and strawberries.

Slow-Cooker Brown Rice Pudding with Berries

Ingredients

  • ⅔ cup110 gLong-grain brown rice, dryrinsed
  • 3⅔ cups (870 ml)900 gMilk, 2%
  • 3½ tbsp packed45 gBrown sugar
  • ¼ cup40 gRaisins
  • 1½ tsp4 gGround cinnamon
  • ¼ tsp0.5 gGround nutmeg
  • ⅛ tsp1 gSalt
  • 1½ tsp7 gUnsalted butterfor greasing
  • 1¼ tsp5 gVanilla extract
  • 1 cup120 gRaspberries
  • 1 cup sliced160 gStrawberriessliced
  • 3 tbsp whole28 gAlmondssliced and toasted

Steps

  1. Grease the inside of a slow cooker with the butter.
  2. Add the brown rice, milk, brown sugar, cinnamon, nutmeg and salt to the slow cooker and stir well.
  3. Cover and cook on low for about 3 1/2 hours, stirring once or twice, until the rice is tender and the milk has thickened.
  4. Stir in the raisins and vanilla, cover again and cook 15 minutes more; the pudding will thicken further as it cools.
  5. Transfer the pudding to a bowl, press plastic wrap onto the surface and chill in the fridge for at least 2 1/2 hours, until cold and set.
  6. Just before serving, stir the pudding, adding a splash of extra milk if you like it looser, and spoon into four bowls.
  7. Top each bowl with a quarter of the raspberries, a quarter of the strawberries and a quarter of the toasted almonds.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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