Hello to you all, apologies to being a bit quiet, I got married on Sunday so the last week or so has been a whirlwind of flowers, organising catering, hair, makeup and celebrations. All went well, we are very happy, but when the new week started my head was still sore, my feet hurt, and we had visitors – cooking wasn’t top of the list.
However all was not lost, it’s autumn ( or Fall for my American readers) which for me means slow cooker season. Now I love my slow cooker, and don’t be deceived that they are just for stews- oh no, and I shall show you here.
Rice pudding, in 4 hours with no effect ( or skin, I hate the skin). It’s thick and creamy, perfect for the cooler evenings ( and hangovers).
- 100g pudding rice
- 3 pints of milk of choice ( dairy or almond work well)
- 4tbs of sugar
- 1 tsp of vanilla extract
- 1 generous knob of butter
This couldn’t be easier, place everything in your slow cooker, turn on high and leave for 3-4 hours until thick and creamy.
Serve and eat straight away.