Ingredients :
- 175 grams brown long grain rice
- 1 cinnamon stick
- 1 rind of a lemon
- 1 liter full fat long life milk
- 1/2 tsp salt
- 100 grams sugar
- 1 1/2 tbsp corn flour
- 500 grams berries, thawed if frozen or fresh if available
Method :
- Cook the rice. Bring 750 ml of the milk to the boil with the salt and sugar.
- Transfer rice and milk to slow cooker.
- Dissolve the corn flour in a bit of milk and add to the Slow cooker - crockpot with rest of milk lemon rind and cinnamon stick.
- Cover and cook on low for 3 to 4 hours until creamy.
- Tranfer to ramekins and store covered in the fridge
- Eat warm or cold. Serve sprinkled with ground cinnamon or berries
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