16 August 2011

Slow Cooker Rice Dessert


The first dessert I ever made for Wayne was a baked rice custard. Back then I didn't have a slow cooker so it was the old fashioned way, in a bain marie in the oven. It's still one of our favourite desserts and features often on our dessert menu.  These days I have a slow cooker and it gets a good workout, even for desserts.

This recipe is from the Member Forum and has received rave reviews. Thanks go to Pamela for sharing her recipe and tips.

Rice Custard
Ingredients:

2 tablespoons rice
pinch salt
600mls water
3 eggs
3 tablespoons sugar
3 cups milk
1/2 teaspoon vanilla
30g butter
grated nutmeg
1/2 cup raisins
   
Method:
Wash rice, cook in boiling salted water for 20 minutes.  Drain well and put into greased bowl or heatproof dish that will sit in crockpot. Beat eggs with sugar, add remaining ingredients.  Stir into rice.  Cover bowl with foil or a small plate.  Pour 1 cup of hot water into crockpot, add bowl of rice custard. Cover and cook on Low for 6 to 8 hours.  Serve warm
   
Notes:  I make this rice custard all the time. I use sultanas, not raisins, or leave them out all together.  I also use low fat milk and if the eggs are small I put an extra one in. Do not try cooking this on high or it will curdle and the eggs will be like scrambled eggs.

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