[RECIPE IN SHOW NOTES] 

This is one that blasts Simon straight back to childhood (and he’s not afraid to admit he’d still eat it cold straight from the tin). Yes when it’s bad it can be very, very bad BUT this slow-cooker rice pud takes all the pain out of making it and ensures the whole business is not only guaranteed to be delicious, but it’s also extreeeemely simple.  

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Simon’s fancy pants rice pud  

Serves 8–10 

11/2 cups risotto (long-grain/medium grain) rice 

2 litres milk 

1 cup granulated sugar 

⅓ teaspoon ground cinnamon  

a little freshly grated nutmeg (or maybe a bit of crushed cardamom) 

scraped inside of a vanilla pod 

a handful or two of sultanas or those tiny currants 

a pinch of pink salt flakes 

a few tablespoons cubed butter 

Method: 

In a colander, rinse rice thoroughly under cold water. 

Put into a lightly greased slow cooker. 

Add remaining ingredients, except for butter and stir to combine. 

Sprinkle butter over rice mixture. 

Cover and cook on high for 2½-3 hours, until rice has absorbed the liquid. Serve warm. 

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