Allotments 4 All

made a fabulous rice pudding yesterday in the crock pot/slow cooker
qahtan
80 ounces 2% milk
9 ounces round rice
3 tablespoons sugar
good grate of nutmeg
5 hours to cook.
   qahtan

Looks good Qahtan.  Have you tried using cardamom instead of nutmeg?  It's yummy.

but I like nutmeg , I grew up with nutmeg...  :)

over here and in the states they put in raisins and cinnamon and all kinds of stuff yuck...... qahtan

Here in Belgium, they do tarte au riz - pastry case filled with rice pudding and baked.  Yuk!

I know what you mean about raisins and stuff but I do urge you to try cardamom, just the once.

I do a similar one in the Aga for about 6 hours using a litre of milk, 20z sugar, 20z arborio rice and a very generous helping of cinnamon - just stir it all together and leave - fast food in slow mo  ;D

Nothing like a good rice pudding this time of year!!

Never thought of using the slow cooker so thanks for the tip I shall be trying this out as soon as the stew has been eaten up.

a lady I know makes a Normandy rice pudding called a "tergoul" - you use about 150g of round rice, you bring it to the boil in some water, drain it then put it in a large casserole dish with 2 LITRES of milk (full cream of course, this is Normandy) and a generous helping of cinnamon. You cook it for about an hour, take it out, stir and add about a heaped cup of sugar, then cook again (all teh time in a very slow oven) for about another 2 hours. Good if you can make a slow cooked stew at the same time to save energy!!
In the end you have a sort of rice-y sludge within a thick caramelised custard and a really rich crust. It is super delicious, even if long to cook (but pretty easy to make).

I normally make mine with Cardomon too although I have taken to makeing a creamed rice pudding with vanilla pods and a spiced apple compote to go with it.

Extremely moreish and I'll dig out the recipe for whoever requests it

I add a small tin of evaporated milk and some butter to mine. 

Just thinking about it has given me the urge to make one................ ;)

Lovely looking rice pudd qahtan

But, where is the skin ?

 well this is what was left over after we had eaten,,,,'-)))))

LOL, the skin is my favourite :)

and mine......

Mine are much more runny than yours.  I also like the skin.  I put a piece of cinnamon stick in mine.  I like mine with raspberry jam.  I prefer to use long grained rice and a good thingy of butter and full cream milk but a lot less sugar.  Certainly no five hour cooking.  Probably 30 mins will do it.

 did you notice how much sugar I had to 80 ounces milk, 80 ounces yea thats  4 English pints, right. this was thinner the day it was made, but I  will stir a little more milk into this,

I like fresh grated nutmeg on top, and 2% milk tastes creamy after cooking in slow cooker.... qahtan
my brother likes blackcurrant jam on his,,, yuck

I don't put any sugar at all in it.

Have hotpot in slow cooker at mo, but tomorrow it  may have to be rice pud. Mmmmmmmmm

                         
                        yum to both. qahtan