Low-Point Slow Cooker Rice Pudding

Making rice pudding in a slow cooker is so easy and you only need a few ingredients. Top with a dollop of your favourite jam.

If you prefer your rice pudding cold, make it with 900ml/1½ pint of milk instead, as the rice pudding will continue to thicken as it cools. 

Each serving provides 308 kcal, 8.7g protein, 44.3g carbohydrate (of which 25.3g sugars), 10.6g fat (of which 6.7g saturates), 0.7g fibre and 0.22g salt.

Low-Point Slow Cooker Rice Pudding

Ingredients:

• 1/2 cup uncooked white rice
• 3 cups skim milk (0% fat)
• 1 cup unsweetened almond milk (or water)
• 1/4 cup zero-calorie sweetener (erythritol or stevia blend)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Add to the slow cooker:
   
   • rice
   • skim milk + almond milk
   • sweetener
   • salt
3. Stir well and cook on LOW for 2.5–3 hours, stirring once halfway through.
4. In a small bowl, whisk the egg with a few spoonfuls of the hot mixture (to temper it).
5. Pour the egg mixture back into the slow cooker and stir.
6. Add vanilla extract.
7. Cook for another 20–30 minutes until thick and creamy.

SmartPoints (approx.):

• Per serving (6 servings): 4–5 points

💡 Tips:

• Use water instead of almond milk to lower points even more
• Don’t overcook — keep it soft and creamy
• Let it cool slightly before eating