- In a saucepan, combine the milk and clotted cream.
- Heat gently, stirring occasionally, until the clotted cream has completely dissolved.
- Remove from heat and stir in the sugar until fully dissolved.
Step 2: Assemble in the Slow Cooker
- Place the pudding rice into the slow cooker.
- Pour the warm milk mixture over the rice.
- Stir well to combine and sprinkle nutmeg or cinnamon on top, if desired.
Step 3: Cook the Pudding
- Set the slow cooker to high and cook for 2–3 hours, stirring once or twice during the cooking process.
- Check the consistency occasionally and add more milk if the pudding becomes too thick.
Step 4: Serve and Enjoy
- Once the rice is tender and the pudding has reached your desired consistency, turn off the slow cooker.
- Serve warm, garnished with a sprinkle of nutmeg or cinnamon if desired.
Tips for Success
- Consistency: If the pudding thickens too much, simply stir in additional warm milk to loosen it.
- Cooking Time: Keep an eye on the pudding during the last hour to avoid overcooking.
- Portion Size: This recipe yields approximately 4 large portions.
Serving Suggestions
- Toppings: Add fresh berries, a drizzle of caramel or chocolate sauce, or a dollop of whipped cream for extra indulgence.
- Pairings: Enjoy with a cup of hot cocoa, tea, or coffee. It also pairs beautifully with a slice of warm cake.
Why You’ll Love This Recipe