Slow Cooker Rice Pudding

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Ingredients

100 g short grain pudding rice

600 ml semi-skimmed milk

300 ml double cream

50 g caster sugar

25 g unsalted butter

½ tsp nutmeg, freshly grated

Method

1. Rinse rice in a sieve, drain and then place in stoneware.

2. Add milk, double cream and sugar. Stir together gently.

3. Add butter in small knobs.

4. Grate nutmeg over the surface.

5. Place lid on stoneware and then turn dial to Low and cook for 2½ hours.

6. Remove lid of stoneware and stir rice gently with a wooden spoon.

7. Replace lid, turn dial to keep warm and allow to stand for 1 hour before serving to allow the rice to absorb any excess liquid.

8. Serve with grated nutmeg and jam.