Today I woke up to a thick frost and an even thicker fog, so what better way to ward of all those chills than a delicious slow cooked rice pudding…and this one was delicious.
All I did was measure the ingredients out and throw them in the cooker. I have to admit that it did take a bit longer than the recipe said, but it was well worth the wait. The extra slow cooking made it really rich and creamy – a definite hit.
Downside you don’t get that lovely brown skin, upside you don’t get that horrible brown skin.One man’s meat is another man’s poison, but if you do like a bit of skin, you can take the lid off and get an anaemic version. Not terribly aesthetically pleasing, but still tastes great.
Roll on the spare ribs tomorrow!
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>> How to make slow cooked rice pudding