On a cold winters evening a warm bowl of Rice Pudding is very welcome.
I make mine in the slow cooker, its supper easy, pretty much add and forget. The smell of vanilla drifting through the house as the pudding bubbles away in the crock pot makes my mouth water.
Rice Pudding can be eaten warm or cold with or without fruit on top, its very filling so a little goes a long way. However saying that i always make a double lot so there are leftovers for the next day.
4 cups Milk
1/2 cup short grain Rice
1/4 cup Sugar
1 tsp Vanilla or 1/2 tsp of Vanilla Paste
Add all to your crock pot and cook on low for 4 or 5 hours and then on high for 1 hour. stirring a few times during cooking.
You want the rice to be cooked and most of the milk absorbed, cooking times will depend on how big your crock is and if you doubled the recipe.
If you cook for too long and its very thick and gluggy, turn off the crock and add a little milk and stir until its the consistency you like.
If you reheat it the next day add a little more milk, unless you like it really thick.
This one had a few frozen raspberries on top but you could use any fruit you like or even a bit of jam.
I was thinking of adding sultanas to the crock the next time i make it, i think it would make a good addition.
For the milk you can use fresh, long life, powdered or even almond milk, i pretty much always use long life milk and as i double the recipe its a full 2 litre carton. However when i double the recipe i don't double the sugar.
Anyone else like Rice Pudding, do you make it on the cook top or do you also make it in the slow cooker.If you have a different recipe id love to give it a try.
Edited Sunday :
I made it on Thursday and added 1/2 cup sultanas and cut out the sugar. It was very nice, i will make with sultanas again. You could also use raisins or currents as well.
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