About this recipe:This chilled creamy rice pudding is lovely on a hot summer day. Because it is cooked in the slow cooker you can leave it to simmer while you sit in the sun; now that's what I call a good plan. I took this to my Spanish neighbour's BBQ. It is a great favourite here in Spain. You can put any fruit on the top, like a big spoonful of fresh raspberries or grapes cut in half, anything the family likes. This pud is just as yummy hot with some stewed fruit on the top as 1 of your 5 a day.
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Method Prep:10min › Cook:3hr › Extra time:2hr › Ready in:5hr10min
Put the rice in a slow cooker with the sugar. Add the milk and stir gently. Put the cooker on full power until it reaches simmering point. Turn it down to low and cook until the rice has absorbed all the milk. This should take about 2 and a half to 3 hours depending on your cooker.
Pour the rice into your serving dish and allow to cool before chilling in the fridge. Cut the peaches into wedges and push into the the chilled rice around the edge of the dish skin side up.
This pudding should keep in the fridge for a day or two. But I bet you don't get the chance to keep it that long.
You can use any sort of fresh or tinned fruit on top of the rice pudding. I like to grate a little nutmeg on the top to add a little kick.