Creamy Rice Pudding:

Creamy Rice Pudding:
For 4 servings:
1/2 cup short grain rice
3 cups milk
1/4 tsp salt
2-3 Tbsp white or brown sugar
1/2 - 1 tsp vanilla
finely grated nutmeg (optional)

add 1-2 eggs

Use non stick spray in the slow cooker & turn to low. Put rice, milk, & salt into slow cooker, cover & cook for 4 hours. The rice is cooked when you taste a few grains & find that they disintergrate when you rub them against the top of your mouth with your tongue.

Beat 1 or 2 eggs (or egg yolks) with 1 or 2 Tbsp milk, then stir this into the hot, sweetened, cooked rice & milk mixture. Leave to cook for about 1/2 an hour longer stirring 2 or 3 times to prevent the mixture near the edges overcooking before the centre thickens.

Serve the rice pudding alone, with sliced, sweetened raw fruit, or with cooked fruit in syrup .

May be layered with fruit in stemmed glass dishes.