Slow Cooker Rice Pudding with Berries

1. 1

   Cook the rice.

2. 2

   Bring 750 ml of the milk to the boil with the salt and sugar.

3. 3

   Transfer rice and milk to slow cooker.

4. 4

   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.

5. 5

   Cover and cook on low for 3 to 4 hours until creamy.

6. 6

   Tranfer to ramekins and store covered in the fridge

7. 7

   Eat warm or cold.

8. 8

   Serve sprinkled with ground cinnamon or berries

* Per serving · 4 servings · Values may vary.

No additional tips available.