slow cooker rice pudding
| Butter, to grease | |
| 1 | vanilla pod (or 1tsp vanilla extract) |
| 150 g | pudding rice |
| 600 ml | whole milk |
| 600 ml | double cream |
| 50 g | caster sugar |
| 1 | cinnamon stick |
| Grease the inside of the slow cooker pot with butter. If using, halve the vanilla pod and scrape out the seeds using a small sharp knife. Add the seeds and halved pod to the slow cooker along with the remaining ingredients. Stir well. |
| Cover with lid and cook on high for 30min. Uncover, stir and cook for a further 1hr30min-2hr, stirring every 30min or so, until the rice is tender and the mixture is thick and creamy. |
| Remove the cinnamon stick and vanilla pod (if using). If using vanilla extract, stir it in to the cooked rice pudding. Serve immediately. |
| To store |
| Remove from heat and cool the rice pudding to room temperature as quickly as you can (within 1 hour of removing from the heat). If you can’t lift the pot of your slow cooker off the heat source, spoon the rice pudding into a shallow dish or tin to help it cool quickly. Cover and chill the rice pudding as soon as it is cool. The rice pudding will keep in the fridge for up to three days. |
| To prepare ahead |
| Make the rice pudding and follow the chilling instructions in ‘To store’. When ready to serve, reheat in a pan with a splash of milk until piping hot, or serve cold. Do not reheat the rice pudding more than once, so only reheat what you plan on eating. |