I have posted a recipe for rice pudding before (last May to be precise) but this recipe is different and is probably my new favourite. I've had a mini craving for rice pudding for the last week or two so making my own seemed like the perfect solution. The coconut taste is very subtle and not overpowering at all but it gives the pudding a gorgeous creamy consistency. There isn't a great deal of sugar in this recipe but the roasted cherries are lovely and sweet.
I have never used a slow cooker before but it's been on top of my 'Kitchen Wish List' for so long...I've just not gotten round to getting one. The lovely folks at Appliances Direct got in touch with me to ask if I'd like to review something from their range and I opted for this Morphy Richards slow cooker. I have a good feeling that once Baby Cake Hunter is here, this is going to be a much relied upon piece of equipment. Hopefully if I can grab 15 minutes to throw everything in a pot I can leave it cooking away all day whilst I focus on everything else. I could be wishful thinking but ignorance is bliss apparently.
This was the perfect Sunday afternoon recipe, I tipped everything into the slow cooker, gave it a stir and left it cooking on low for 2 and a half hours. In the meantime I got on with my usual Sunday afternoon jobs - cleaning, washing up, the usual but the problem is, every 45 minutes I need to have a sit down...everything is much harder work now. When my timer went off I checked on the pot and it was cooked perfectly, ready to follow Sunday dinner. I have a massive list of recipes I want to try out in the slow cooker, I think our favourite veggie chilli (based on this Jamie Oliver recipe) will be amazing slow cooked.
Just a little note to say there's just under two weeks left until voting closes in the Cosmopolitan Blog Awards and I would be so so grateful if you could pop over to the site and vote for me in the Food Blog category. Thank you forever!
Slow Cook Coconut Rice Pudding with Roasted Cherries
(adapted from Food 52)
2 tins of coconut milk
2 teaspoons vanilla extract
50g caster sugar
370g pudding rice
2 tablespoons maple syrup
1 teaspoon cinnamon
1 teaspoon nutmeg
sprinkle of light brown sugar
almond milk (optional)
coconut chips (optional)
- Pour the coconut milk, water, vanilla, sugar, rice, maple syrup and spices into the slow cooker. Give it a good stir and cook on low for 2 and a half hours.
- If you don't have a slow cooker, follow the instructions as above but place in an oven dish and bake in the oven at 150 C/300 F for an hour and a half.
- Pre-heat the oven to 180 C/350 F. Half and stone the cherries and place on a baking tray. Sprinkle with some light brown sugar and roast in the oven for 25 minutes.
- To serve, spoon the rice pudding into a bowl, top with some roasted cherries and coconut chips. I like to add a little unsweetened almond milk as well.
*I was sent this slow cooker to review but my opinions are 100% honest.