Slow Cooker

Easy Slow-Cooker Rice Pudding From Eleni Vonissakou

by:
September 25, 2019
4
5 Ratings
Easy Slow-Cooker Rice Pudding From Eleni Vonissakou
Photo by Eleni Vonissakou
  • Cook time 3 minutes
  • Serves 6
Author Notes

"This recipe was my nemesis. Out of the whole book, it’s the one with the most test-runs. My very first try
 was delicious and I thought I had it nailed. My mum, acting as recipe tester, found it great too. Then my other tester Constantina tried it. Oh, dear! The news was bad. I couldn’t understand what the issue was. After hours of analyzing and agonizing, and after coming close to just rejecting the recipe from the list, we figured it out. My first version was thick and very rich, just the way Mum—who I remind you is English—likes it.

"Constantina, on the other hand, was expecting something like the Greek version. I suddenly realized that yes, the Greek version is also delicious, but different. It’s not as heavy, not as rich and not as wintry. In fact, it’s a favorite dessert for summer, eaten cold from the fridge. And when you want to eat rice pudding cold, this is definitely the best way to make it. So here it is, my Greek rice pudding, best enjoyed on a hot afternoon with a sprinkle of cinnamon." —Eleni Vonissakou

Reprinted with permission from The Greek Slow Cooker by Eleni Vonissakou, Page Street Publishing Co. 2019. Photo credit: Eleni Vonissakou and Constantina Papageorgiou. —Food52

What You'll Need
Ingredients
  • 2/3 cup (140g) arborio rice
  • 2/3 cup (140g) sugar
  • 4 cups (950ml) fresh whole milk
  • 1/4 teaspoon freshly grated orange zest, tightly packed
  • 1/8 teaspoon kosher salt
  • Powdered cinnamon, to serve
Directions
  1. Combine the rice, sugar, milk, orange zest and salt in the slow cooker. Stir well and cook on low for 2 to 3 hours, or until the rice is soft and the milk has started to thicken. Stir well a couple of times during cooking.
  2. The rice pudding will seem very runny with lots of creamy milk in the pot. As long as the rice is cooked and soft, the cooker should be turned off at this point. Continue to stir for a couple of minutes and then divide it into individual ramekins or little bowls. Chill in the refrigerator. The pudding will thicken when cold, but it’s not supposed to set.
  3. Serve with a generous sprinkling of cinnamon.
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9 Reviews

Laurie M.
Laurie M. January 4, 2022
This recipe should be unlisted. While I agree that the flavor is good (albeit sugar could be halved) and even better with my additions of vanilla and raisins, part of the magic of rice pudding is its consistency. I'm not sure how this passed muster for publication.

VERY milky, cooked as directed, and left in the refrigerator overnight. Had to pour off most of the milk before transferring to ramekins and now I see after refrigeration that more would need to be poured off. I don't like wasting food but these will be tossed. It's not only the consistency but also, the high sugar content that makes these much too sweet for my taste.
 
allergicgirl
allergicgirl September 27, 2020
Delicious flavor but also milky and thin. I cooked as directed above mostly = used 3.5 cups %2 Lactaid milk plus .5 cup heavy cream, zest of small orange. Cooked on low in crock pot (7 qt) for two hours, stirring every 30 minutes. Chilled overnight and it thickened a little but still soupy texture. My fix: put half a portion in small saucepan over medium heat. Bring to low simmer and stir constantly, like risotto, for about 15-20 minutes until visibly thickened and luscious. Now the texture is perfect for me. Will make again with these alterations!
 
allergicgirl
allergicgirl September 27, 2020
Delicious flavor but also milky and thin. I cooked as directed above mostly = used 3.5 cups %2 lactaid milk plus .5 cup heavy cream, zest of small orange. Cooked on low in crock pot (7 qt) for two hours, stirring every 30 minutes. Chilled overnight and it thickened a little but still soupy texture. My fix: put half a portion in small saucepan over medium heat. Bring to low simmer and stir constantly, like risotto, for about 15-20 minutes until visibly thickened and luscious. Now the texture is perfect for me. Will make again with these alterations!
 
FrugalCat
FrugalCat March 18, 2020
I used lemon zest instead of orange. Ultimate compliment- the cat liked it too(without the zest)
 
Gayle C.
Gayle C. December 9, 2019
As Toni states, this rice pudding is not thick and rich, but it IS delicious, smooth, creamy, and oh so easy!! Try it. We love it! I did add vanilla and used a cup of half and half in place of the milk, but I'll bet it's grat with al milk too.
 
Mar
Mar October 15, 2019
Can this be made with brown rice??
 
Gayle C.
Gayle C. December 9, 2019
Probably not. The arborio rice, usually used for risotto because of its creamy texture, is what gives this rice pudding its smoothness.
 
Toni L.
Toni L. September 30, 2019
Text is confusing. It reads as if there are 2 different recipes, at least the way I read it. But it seems there is only one and it is not the tick and very rich version of someone's childhood. That is the one I seek.
 
Grace H.
Grace H. January 29, 2020
I agree with Toni L. I did make this Greek version, it is very good and I will make it again during the warmer months but I would also love to have the recipe for the original version which is thick and rich and perfect for fall and winter evenings. Any chance you are willing to share it also?