Slow Cooker Rice Pudding with Berries
Slow Cooker Rice Pudding with Berries

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, slow cooker rice pudding with berries. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Slow Cooker Rice Pudding with Berries is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Slow Cooker Rice Pudding with Berries is something that I’ve loved my whole life.

Spray the inside of the crockery insert with nonstick cooking spray. Combine all ingredients and pour into the slow cooker. Stir the mixture about halfway through the cooking time and shortly before it's done. Great recipe for Slow Cooker Rice Pudding with Berries.

To begin with this recipe, we have to first prepare a few components. You can cook slow cooker rice pudding with berries using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Slow Cooker Rice Pudding with Berries:
  1. Take 175 grams brown long grain rice
  2. Take 1 cinnamon stick
  3. Take 1 rind of a lemon
  4. Prepare 1 liter full fat long life milk
  5. Prepare 1/2 tsp salt
  6. Prepare 100 grams sugar
  7. Take 1 1/2 tbsp corn flour
  8. Prepare 500 grams berries, thawed if frozen or fresh if available

Grease the inside of the pot half way up, with a little softened butter. Add all of the ingredients into the pot and stir well. The pudding will be cooked when the rice is soft and fluffy, but retaining its shape without becoming mushy. Grease your slow cooker with a little plant-based margarine or coconut oil, as sometimes rice pudding can stick or burn on the sides.

Steps to make Slow Cooker Rice Pudding with Berries:
  1. Cook the rice. Bring 750 ml of the milk to the boil with the salt and sugar.
  2. Transfer rice and milk to slow cooker.
  3. 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.
  4. Cover and cook on low for 3 to 4 hours until creamy.
  5. Tranfer to ramekins and store covered in the fridge
  6. Eat warm or cold. Serve sprinkled with ground cinnamon or berries

The pudding will be cooked when the rice is soft and fluffy, but retaining its shape without becoming mushy. Grease your slow cooker with a little plant-based margarine or coconut oil, as sometimes rice pudding can stick or burn on the sides. Add all the ingredients and stir. Set the slow cooker to high. Grease the inside of the pot half way up, with a little softened butter.

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