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Before you jump to Slow Cooker Rice Pudding with Berries recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater
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We hope you got insight from reading it, now let’s go back to slow cooker rice pudding with berries recipe. You can have slow cooker rice pudding with berries using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Slow Cooker Rice Pudding with Berries:
- Prepare 175 grams brown long grain rice
- Get 1 cinnamon stick
- Use 1 rind of a lemon
- Use 1 liter full fat long life milk
- Get 1/2 tsp salt
- Use 100 grams sugar
- You need 1 1/2 tbsp corn flour
- Provide 500 grams berries, thawed if frozen or fresh if available
Instructions to make Slow Cooker Rice Pudding with Berries:
- Cook the rice. Bring 750 ml of the milk to the boil with the salt and sugar.
- Transfer rice and milk to slow cooker.
- Dissolve the corn flour in a bit of milk and add to the Slow cooker - crockpot with rest of milk lemon rind and cinnamon stick.
- Cover and cook on low for 3 to 4 hours until creamy.
- Tranfer to ramekins and store covered in the fridge
- Eat warm or cold. Serve sprinkled with ground cinnamon or berries
And you can make it look fantastic for a special dessert. Slow cooker rice pudding will keep well in an air-tight container in the fridge for up to three days. When the pudding cools it will thicken and set. The pudding can be loosened when heated through by adding a little milk and stirring gently. Ensure the pudding is piping hot all the way through before serving.
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