Old fashioned rice pudding

like a nana one, can it be prepared in a crockpot and cooked on low during the day, or will it be too dry? . Does anyone do this? TIA

I'm gonna wait expectantly with you. Last time I made rice pudding (in the oven) it was inedible.

oh dear, someone will tell us!

i love this one. . i sometimes omit the eggs and its just as nice. .

rice pudding, slow cooker

ngredients:

* 1 tablespoon butter
* ½ cup medium grain rice
* 100g sugar
* 1 teaspoon vanilla essence
* 4 zests of lemon rind
* 1 cup cream, thickened
* 2 cups milk
* Pinch salt
* 2 egg yolks
* 1 tablespoon milk, extra

Method:

Coat the sides of the crock of a slow cooker well with butter.

Place rice, sugar, vanilla, lemon zest, cream, milk and salt into the crock, stir to combine and set to MEDIUM heat.

Place the lid on top and leave for four hours.

After four hours, combine egg yolks and extra milk, beat with a fork then pour into rice mixture, stir through with a fork and cook for a remaining 30 minutes. Stir it a couple of times to prevent the egg custard cooking at the sides.

After 30 minutes, remove from heat, stir and rest for 15 minutes.

There is a recipe on here for crockpot rice pudding. I just do mine long and slow in the oven. I use milk and also a can of evaporated milk which makes it lovely and creamy.

I make rice pud in the oven and always use a water bath i. e place the pudding dish in a roasting pan of water. The rice is always creamy and gorgeous done this way.

Use the seeds from a vanilla podrather than imitation essence - much, much nicer.