Slow Cooker Rice Pudding
Ingredients:
- 150g pudding rice
- 1 litre whole milk
- 3 tbsp caster sugar
- 25g butter
- 1 tsp vanilla extract
- ½ tsp ground nutmeg
- Pinch of ground cinnamon
- Jam, to serve (optional)
Method:
Butter the base of the slow cooker lightly, then tip in the pudding rice, milk, sugar, vanilla and butter, giving it all a good stir to combine. Sprinkle the nutmeg and cinnamon over the top, then cover and cook on low for four to five hours, stirring once or twice during cooking if you get the chance. The pudding is ready when the rice has turned beautifully creamy and tender, with just a little bite remaining. Spoon into bowls while warm and finish with a dollop of jam for a comforting, old-fashioned treat.