Rice Pudding
Apr 6, 2012 18:20:28 GMT
Post by Charlie Arnold on Apr 6, 2012 18:20:28 GMT
I had a brainwave recently as I have never been able to make this before without it either sticking like glue to the saucepan or drying out and sticking to the bowl with a thick skin on top.
Then I thought about trying the slow cooker and this makes the most delicious creamy rice pudding with no sugar needed.
If you can't have milk then I am sure it will work with any milk substitute but I make it with semi-skimmed cows milk.
100g pudding rice
2 pints milk
30g butter.
Wash rice thoroughly then place in the slow cooker. Add the milk and butter and cook on full for about 3 to 4 hours depending on the strength of your slow cooker. If you have a small slow cooker and only want small amounts then do 1/2 this recipe but I find it stores well in the fridge in little pots and then can be served cold or microwaved for an instant energy boost.
Then I thought about trying the slow cooker and this makes the most delicious creamy rice pudding with no sugar needed.
If you can't have milk then I am sure it will work with any milk substitute but I make it with semi-skimmed cows milk.
100g pudding rice
2 pints milk
30g butter.
Wash rice thoroughly then place in the slow cooker. Add the milk and butter and cook on full for about 3 to 4 hours depending on the strength of your slow cooker. If you have a small slow cooker and only want small amounts then do 1/2 this recipe but I find it stores well in the fridge in little pots and then can be served cold or microwaved for an instant energy boost.