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We’ve both been really under the weather this week; Mike’s had the flu, and I’ve had a strange rash thing that we still don’t have a diagnosis for. As well as the itching, I’ve been pretty knocked out by a course of antibiotics.
Without the little benefit of having someone to look after me, I’ve not had chance for any special comfort foods. But I have been a bit more up and about today, and I’ve thrown a rice pudding into the slow cooker (I think that’s the same as a crockpot for our American cousins).
It’s so simple and takes no bother at all.
Recipe for Crockpot / Slowcooker Rice Pudding
5 minutes prep time
4 hours cooking time
100g Short Grain / Pudding Rice
100g Sugar (If I have it in, I use about 50g light brown sugar along with 50g caster sugar)
2 pints milk
Use the butter to grease the pot lightly.
Throw the rest of the butter in the pot with the rice and milk.
Give it a stir and put on low.
After a couple of hours, stir the sugar in.
Leave on low for another two and a half hours.
It doesn’t need anything with it – I always have mine plain – but a spoonful of jam adds extra flavour.