This easy and creamy Slow Cooker Rice Pudding with Baked Strawberries and Rhubarb is a perfect dessert for any occasion. It’s a simple yet indulgent treat, combining tender rice pudding with sweet, tangy fruit. You can easily adjust the ingredients based on what’s available, making it a flexible and delightful option for everyone!

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Recipe Ingredients

• 750 ml (26 fl oz / 3 cups) milk
• 250 ml (9 fl oz / 1 cup) thin (pouring) cream
• 140 g (5 oz / 2/3 cup) raw caster (superfine) sugar
• 1 cinnamon stick
• ½ vanilla bean, split in half lengthways, seeds scraped
• 220 g (7¾ oz / 1 cup) white short-grain or medium-grain rice
• 3 egg yolks
• 20 g (¾ oz) butter, chopped

baked strawberries and rhubarb:

• 750 g (1 lb 10 oz) rhubarb, trimmed and cut into 4 cm (1½ inch) lengths
• 250 g (9 oz) strawberries, hulled and halved
• 90 g (3¼ oz / ½ cup) raw caster (superfine) sugar
• Juice of ½ orange
• ½ vanilla bean split lengthways, seeds scraped

How To Make Slow Cooker Rice Pudding With Baked Strawberries And Rhubarb

1. Prepare the rice pudding: Combine the milk, cream, sugar, cinnamon stick, and vanilla bean with its seeds in the insert pan of a slow cooker (or in a saucepan). Bring to a simmer over medium heat. Return the insert pan to the slow cooker, or transfer the mixture to the slow cooker. Stir in the rice, then cover and cook on high for 1–1½ hours, or until the rice is tender.
2. Bake the strawberries and rhubarb: Preheat the oven to 180°C (350°F). In a baking dish, combine the rhubarb, strawberries, sugar, orange juice, and vanilla bean with its seeds. Cover with foil and bake for 15–20 minutes, stirring once, until the rhubarb is tender. Remove the vanilla bean.
3. Finish the rice pudding: Remove the vanilla bean from the rice pudding and stir in the egg yolks and butter until well combined.
4. Serve: Top the rice pudding with the baked rhubarb and strawberries. Serve warm and enjoy!

Recipe Tips

• Stir the rice pudding regularly: Make sure to stir the pudding once or twice while cooking to prevent the rice from sticking and ensure an even, creamy texture.
• Don’t skip the cinnamon stick and vanilla bean: These add important flavor to the pudding. If you don’t have a vanilla bean, use vanilla extract as a substitute.
• Check the rice for tenderness: Depending on your slow cooker, the cooking time may vary. Make sure the rice is soft and fully cooked before serving.
• Be careful when baking the fruit: Stir the fruit halfway through baking to prevent it from burning and to ensure the rhubarb softens evenly.
• Let the pudding cool slightly before adding egg yolks: If the rice pudding is too hot, the egg yolks may curdle. Let the pudding cool for a few minutes before stirring in the yolks.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Pumpkin And Cinnamon Cheesecake
• Slow Cooker Pears Poached In Ginger Wine
• Slow Cooker Naughty Milk Chocolate Fudge