I have started to use my slow cooker a lot more just recently, and this is not just for stews and curries, but for desserts such as rice pudding. Many of us will enjoy this on its own, with strawberry jam, cinnamon or with a fruit compote. When in Greece, I have often found that this is served for breakfast, sometimes warm but sometimes cold. Cooking time does vary depending on your slow cooker, so just keep an eye on it and stir every now and again.
110g pudding rice
25g granulated sugar
25g butter and a little extra for greasing
1.2 litres whole milk
Optional – Single cream, jam, fruit, cinnamon etc
Grease the bowl of the slow cooker with a little butter.
Add the milk, sugar, butter, nutmeg and rice. Stir and then place on the lid. Turn the slow cooker on medium-high and cook for 4 hours, or until the rice has absorbed the liquid. Every now and again stir the mixture.
Once cooked, I like to add a splash of single cream and a teaspoon or two of strawberry jam or other items as listed above.