4oz (100g) pudding rice
2oz (50g) sugar
2 pints (1 litre) milk
1 oz (30g) butter (optional)
1/2 tsp ground nutmeg (optional)
2oz (50g) sultanas or raisins (optional)
Place the rice, sugar, milk, and salt in the slow cooker. Cook on Low for around 3 hours, or until the pudding is thick and creamy. (If there seems to be too much milk, cook uncovered for a while. But beware: it thickens up considerably as it cools.)
If baking this in the oven, grease a casserole dish, and bake the mixture at 160C (140C fan oven) for 2-3 hours, until the skin is golden and the pudding creamy.
I love this pud - it is the best comfort food around, and I have been known to dine exclusively on this. But if serving it as a dessert, it will make 6 hearty helpings quite comfortably. For my own consumption, I like it very thick and not too sweet, and will often reduce the sugar here.
You can make it simple, or jazz up the recipe with any or all of the optional ingredients. Obviously, it is tastiest made with whole milk, but the starch in the rice makes even skimmed milk creamy. It is lovely served hot with a dollop of jam on top.
The advantage of making it in the slow cooker is that it does not burn or form a skin. If you let what remains cool, you can stir in some creme fraiche or natural yogurt and serve cold in a glass with some fruit coulis or even chocolate sauce. This makes a surprisingly posh dessert!