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Greek Rice Pudding
1 1 liter full fat milk
300 ml Cream
2 tb Sugar; (2 to 3)
1 Split vanilla bean or 1 tsp vanilla essence or 1 bay leaf
120 g Arborio rice
1 ts Cornflour
Turn slow cooker onto low.
Mix milk, cream, sugar and vanilla in a microwave bowl and heat on high for 5 minutes.
Add rice to slow cooker and stir in milk mix.
Place lid on slow cooker and cook on high undisturbed for 1 1/2 hours.
Remove lid and add the cornflour that has been mixed with an extra tablespoon of milk, stir until mixture is thick and creamy.
Serve hot or cold sprinkled generously with ground cinnamon (or nutmeg).
For baked rice pudding, pour the cooked rice mix into a buttered oven dish and dot the top with a little butter then cook at 180 C until the top is crusty and golden - takes about 20 minutes.
For breakfast have the rice hot with poached peaches and a sprinkle of brown sugar for great energy food on cold mornings.
Heat apricot or plum jam with a little water to make a yummy topping for your pudding.
Add sultanas and mixed peel to the rice before cooking for an Easter version.
For a truly decadent variation, let the rice cool and then fold through whipped cream and toasted almonds.
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