SW Rice Pudding

Rice pudding! Syn free! Yum!

I'm calling it a success, at least, anyway. A combination of this Scottish Mum recipe and iVillage ideas for SW rice pudding recipes but with, as ever, a few ideas of my own thrown into the mix!

It's not as creamy as I might have liked, but I only had long grain rice in the cupboard - pudding rice is shorter and starchier, I believe, and that's part of what contributes to the creamy texture. Next time I'll use the right kind of rice and mess around with the sweetening - there are two kinds of artificial sweetener, I'm told, and one of them doesn't heat very well! So even with putting 7tbsps of sweetener into the mix, by the time it cooks to completion it's got very little sweetness at all. I added another tablespoonful when I served it, which was nice. I also followed the advice of one of the iVillage posts and added a spoonful of yoghurt to help the creaminess - definitely would like to try it in the future with some flavoured Mullerlights, or frozen fruit... but today, for now, the traditional: nutmeg and a dash of ginger, with a little lemon to complement the yoghurt creamy-smooth-sour-ness!

300g of long grain rice, 3/4pint of milk, 3/4 pint water, and sweetener, in the slow cooker on high for 3 hours. The recipes using pudding rice called for 4 oz, which I believe is about 100g. I would ordinarily add the nutmeg and some cinnamon into the cooking mix so the flavour really permeates, and will do that next time - today I wanted a blank canvas so I could experiment at the end.

And it was not bad at all. This Slimming World thing isn't so hard, eh? (Unless you're me, and forgot the last time you tried to make rice in the slow cooker, and how it sticks something chronic. Washing that is going to be FUN.)