Slow cooker rice pudding
If you prefer your rice pudding cold, make it with 900ml/1½ pint of milk instead, and the rice pudding will continue to thicken as it cools. Top with a dollop of any flavour jam.
Ingredients
- 15g/½oz butter
- 100g/3½oz pudding rice
- 750ml/1¼ pint full-fat milk
- 25g/1oz caster sugar, ideally golden caster sugar
- ¼ tsp ground or grated nutmeg (optional)
- 4 heaped tbsp jam, to serve
Method
Grease the inside of your slow cooker pot generously with the butter. Put the rice, milk and sugar in the dish. Add a little nutmeg if you like.
Stir gently, then cover with the lid and cook on low for 3–4 hours, or until the rice is tender and creamy. Divide between four dishes and top with jam.
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