Slow Cooker Rice Pudding

Ingredients

• 30 g butter
• 100 g pudding rice (or risotto rice)
• 650 ml milk
• 120 ml double (heavy) cream
• 20 g sugar
• 1 tsp vanilla extract/paste (adjust according to strength and taste)

Instructions

1. 1

   Turn the slow cooker on and put the butter in the warm pot. Use a fork or fingers to move it around, to butter the base and sides of the pot.

2. 2

   Add the rest of the ingredients to the pot and stir well. Cook on a high setting for 30 minutes.

3. 3

   Turn the slow cooker down to a low setting and stir well. Do not worry if the butter is floating at this stage.

4. 4

   Put the lid back on and cook for 3–4 hours, stirring every 30 minutes. The pudding will seem thicken quite suddenly but if the rice is cooked and there is still a lot of liquid, leave the lid ajar for the final half hour.

5. 5

   Serve hot with jam or stewed fruit.