Slow cooker rice pudding

You could also add some cacao powder and whisk in or some squares of dark chocolate and let it melt in at the end of cooking for chocolate rice pudding

Ingredients

1/2 cup white basmati rice

1 litre milk, (you can use any milk)

Sweetener to taste (I used 1/3 cup panella, you could use maple or honey too)

1 scraped out vanilla bean plus add the pod- or you can use 2-3 tsp vanilla extract

1 egg

Method

Mix together in the slow cooker on high and set your kitchen time for 2 hours.

Come back and check the rice, it needs to be very tender, this way it’s nice when cold too. If it’s not done put the timer on for another 10 minutes and check again. If it is still crunchy/gritty it’s not cooked. Set another 10 minutes and check again.

When nearly there take 1-2 tbsp of the rice mix and mix this with 1 egg, this is tempering the egg so it doesn’t scramble. Add the egg mix back to the slow cooker and cook for another 15 minutes. Serve up with cream and/or ice cream. You can have this for breakfast too for some variety.

I had this with some fresh mango, one with fresh blueberries and strawberries and one with some stewed rhubarb with apple. You can serve cold or warm.

The rhubarb is really easy, just get a bunch of rhubarb, cut into 4cm lengths. Discard the leaves.

You can also use apple in there too, 1-2 peeled, cored and 1 cm dice.

Simmer with your choice of sweetener, use 1-3 tbsp honey or maple or panella. Add 1/4 cup or so of water and simmer with the lid on for about 5 minutes. The longer you cook it the more the rhubarb will fall apart, so you can choose whatever you prefer.