However, it's still a delicious, simple and low cost dessert to make, and well worth giving a go. There's nothing like a hot bowl of creamy goodness on a chilly autumn day!
Here's the recipe I tend to follow as it works best, although I'm more of a bung-it-all-in-without-measuring kinda girl.
Large knob of unsalted butter
150 g Pudding Rice
50 g sugar (I tend to use a lot less than this because I don't like it too sweet, around 30g)
1.5 litres of milk (for creamier pudding, substitute some milk for cream)
Pinch of nutmeg (freshly grated is better)
- Grease the inside of your crock pot generously with the butter.
- Pour in the rice, sugar and milk.
- Add a sprinkle of nutmeg to the top.
- Switch on your slow cooker on high. the pudding usually takes around 2-3 hours to cook.
I tend to give it a good stir after about 10 minutes to make sure the rice and sugar doesn't stick to the bottom. Then, keep an eye on it. If the rice is soaking up all the liquid, add more milk. The pudding rice seems to consume whatever dairy product you throw at it like some hungry mythical beast, so you often end up with a massive potful.
This time I tried adding Total Greek 0% fat yoghurt instead of cream. Whilst the feel wasn't quite as smooth and creamy in the mouth, it was still just as delicious and well worth doing if you want to reduce the calorie content!
Serve with a dollop of jam, fruit puree, syrup or just as is! Tastes delicious cold too.
Why not try it this weekend?
Linking up here with more delicious slow cooker food.