65 g (2½ oz) pudding rice, rinsed and drained
50 g (2 oz) caster sugar
25 g (1 oz) desiccated coconut, plus 2 teaspoons
600 ml (1 pint) semi-skimmed milk
2-1 teaspoon rosewater. to taste
125 g (4 oz) raspberries, to serve


1.Preheat the slow cooker if necessary. Place the rice, sugar and the 25 g (1 oz) coconut in the slow cooker pot, add the milk and stir well.
2. Cover and cook on high for 22-3 hours until the rice is tender.
3.Stir well, then add the rosewater. Spoon into bowls, with the raspberries and the remaining 2 teaspoons do coconut and serve immediately.
4.FOR VANILLA & ORANGE RICE PUDDING, split 1 vanilla pod lengthways and scrape out the seeds with a small knife.
5.Follow the recipe above, adding the vanilla seeds to the rice and milk in the slow cooker pot with the vanilla pod and the finely grated rind of ½ orange. Stir well, cover and cook as above.
6.Stir again and remove the vanilla pod before serving with raspberries and a sprinkling of coconut.

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