Ingredients
- For the fishcakes:
- 1 cup of Arborio rice (ideal for its creamy texture)
- 5 cups of whole milk (1.19 litres), or a mixture of milk and cream for extra richness
- 1/2 cup of granulated sugar (100g)
- 1/4 teaspoon of salt to enhance flavour
- 2 teaspoons of vanilla extract for a sweet, aromatic touch
- 1/2 teaspoon of ground cinnamon (optional, for warmth and spice)
- 1/4 cup of raisins (40g) (optional, adds a chewy texture)
Preperation Time
10 mins
Cook Time
6 hours
Method
STEP 1 Setup
Prepare Your Slow Cooker: Grease the inside of your slow cooker with a little butter or oil to prevent sticking.
Mix the Ingredients: Place the rice, milk, sugar, and a pinch of salt into the slow cooker and stir everything together.
STEP 2 Cooking
Start Cooking: Set your slow cooker to the low setting and let it cook for 4 to 6 hours. The exact time can vary based on your slow cooker model.
Stir Periodically: Every hour, stir the pudding gently to ensure it cooks evenly and stays creamy.
Add Final Touches: About 30 minutes before the cooking time is up, add the vanilla extract, cinnamon, and raisins (if you’re using them).
STEP 3 Finishing Up
Check the Texture: The rice pudding should be thick and creamy when it’s done. If it seems too dense, you can mix in a bit more milk to adjust the consistency.
Serve: Serve the rice pudding warm. For a bit of extra flavour, sprinkle some cinnamon or nutmeg on top just before serving.
