Creamy Rice Pudding with cinnamon sugar

Creamy rice puddingI’ve really put my slow cooker to the test these past couple of weeks and as Lakeland very kindly sent me their Slow Cooking book too I’ve been trying quite a few of the 50 recipes in it. Mexican Slow Roasted Lamb Shanks, Chilli and Brandy Beef with white beans and I really want to try a roast in it, how about Portuguese Style Chicken?

The best thing for me about a slow cooker is the amount of time it saves in my busy day, I spend around 20 minutes getting the ingredients ready and then I walk away from it until dinner time. It is also so simple that if you haven’t tried it yet, go try and you’ll kick yourself for not getting round to it earlier! I can smell our Red Thai Curry slow cooking for dinner in the background as I write….aaahhhhh! How great to not have to worry about dinner tonight as it’s already cooking

Lakeland slow cooker

I’ve done a few savoury slow cooking recipes before the Minted Lamb with Peas being the most popular so today I’m concentrating on sweet recipes and I went for a classic Creamy Rice Pudding which the girls adore and until now I’ve only bought in tins off the shelf! (sshhhh!)

You’ll be amazed at how cheap it is to prepare and how delicious it is too. This classic recipe can be added to and changed with various toppings making it  a very versatile pudding.

Creamy rice Pudding with Cinnamon sugar

Ingredients for 6

200g uncooked pudding rice (white medium grain)
1.25 liters milk
110g caster sugar
5cm piece of orange rind
1 vanilla pod
2 tbsps caster sugar extra
1 tsp ground cinnamon
 

Method

  • Combine rice, milk, sugar and rind in 4.5 litre slow cooker. Halve the vanilla pod lengthways, scrape seeds into the cooker, add vanilla pod.
  • Cook covered on low for 6 hours, stirring twice, or until the rice is tender
  • Combine extra sugar and cinnamon in a small bowl, sprinkle over the pudding. Serve warm pudding with canned, fresh or stewed fruit drizzled with cream

Tips and notes

  • 10 minutes to prepare, if that.
  • I’d suggest checking on it after 5.30 hours as I waited till 6 and it has started to brown on one side of the dish, the rice was by no way ruined but had I left it any longer it would have dried out completely.
  • My twins didn’t like the look of the vanilla pod seeds (the tiniest black dots imaginable) and tried to tell me their rice was dirty! I will avoid tipping in the seeds for them next time. *raises eyebrows*
  • Serve with a teaspoon of jam, any ice cream topping, canned, fresh or stewed fruit, crumble over a biscuit to make a crunchy topping.
  • Not suitable for freezing I’m afraid so it will need eating up, I warm a portion up with a little milk or cream in the microwave.

And of course it’s Foodie Friday, please leave a recipe on the link up below to inspire Cyberland this weekend

 

1 Comment

  1. Ohhh, pudding in a slow cooker, something I don’t do enough of.  Thanks again for all your inspiration!  Totally in awe!

    Reply

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  1. Lamb Shanks with Chorizo and Garlic - slow cooker « MarisWorldMarisWorld - […] only ever eaten lamb shanks in a restaurant or pre-cooked from the supermarket until I received my Lakeland slow …

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