Honeyed Rice Pudding

prep 10 mins cook 2½–3 hours
  • butter, for greasing
  • 750 ml (1¼ pints) full-fat Jersey milk
  • 3 tablespoons set honey
  • 125 g (4 oz) risotto rice

Preheat the slow cooker if necessary; see the manufacturer's instructions. Lightly butter the inside of the slow cooker pot. Pour the milk into a saucepan, add the honey and bring just to the boil, stirring until the honey has melted. Pour into the slow cooker pot, add the rice and stir gently.

Cover with the lid and cook on low for 2½–3 hours, stirring once during cooking, or until the pudding is thickened and the rice is soft. Stir again just before spooning into dishes and serve topped with spoonfuls of jam, or the Apricot Conserve on page 222, and thick cream, if liked.

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