After all that glorious weather last week, this gloomy climate has got our house reaching for the comfort food. Growing up with a Nanna that could cook the most incredible meals from scratch, I find nothing more cosy and comforting than Rice Pudding.
Sadly I never got time to pick my Nanna’s brains over her beautiful old fashioned recipe collection (of course all stored in her head, nothing measured or timed but all done by eye.) Over the years I’ve tried many rice pudding recipes and just none came close. In fact most of them resulted in me serving a stodgy over cooked disaster, that cued many a forced ‘mmmm’ from my husband.
Finally I stumbled across this easy peasy slow cooker version of the recipe and I haven’t looked back. It’s not quite as good as Nanna used to make but it has my family running for a bowl and spoon!
- 110g (4 oz) pudding rice
- 25g (1 oz) granulated sugar
- 25g (1 oz) butter
- 1.2L (2 pt) milk (we tend to use blue top as I think it gives a creamy result but I’m sure semi-skimmed would be just as good)
- ground cinnamon, nutmeg, vanilla extract (optional flavourings to get the taste you prefer! Our house prefers a good glug of vanilla and a sprinkle of nutmeg.)
- Grease the slow cooker with butter (quite often the foil wrapper from a block of butter makes a perfect greasing wipe!)
- Stick all ingredients in, add flavourings as you like, give a good stir and turn the cooker on!
- Cook on low for roughly 8hrs or high for 4hrs.
- Add any special extras as you see fit! Eldest loves a big blog of strawberry jam in his and my dad prefers some stewed apples for his!
This stores beautifully in the freezer if the batch is a bit too big for one sitting. Just store, defrost overnight in the fridge and reheat in the oven for 20 or so minutes. The picture above is a stock photo as mine is currently cooking away but I promise it’s just as yummy looking as this.