Slow cooker vanilla rice pudding with berries
- Serves 6
- Prep time: 5 mins | Cooking time: 2½ - 3 hrs
Rice pudding is an old favourite made even easier by making it in a slow cooker. Flavoured with the classic combo of vanilla and berries this pudding is the ultimate winter comfort food.
Ingredients
1 cup arborio or white rice, rinsed
3 Tbsp + 1Tbsp soft brown sugar
1 Litre milk of your choice
1 tsp vanilla extract
30g butter, cubed
1 cup frozen mixed berries
Method
Lightly grease your slow cooker with butter. Add the rice, vanilla, 3 Tbsp brown sugar and milk and stir to combine.
Scatter the cubed butter over the mixture and cover with the lid. Cook on high for 2½ to 3 hours, or until the rice is tender and has absorbed all of the liquid.
Place the frozen berries and remaining 1 Tbsp of brown sugar in a saucepan and set over medium heat. Cook for 5-10 minutes or until a saucy consistency is achieved. Leave to cool for 5 minutes.
Serve the berries over the top of the warm rice pudding.
Top tip:
Finish this comforting dessert with toasted nuts or coconut shavings for a crunchy topping.