I love food. There is no point scurrying around that fact and I love making food too. Sometimes the food I make looks better in my head then when I actually make it. I believe Instagram, blogging and the internet in general has a good way of covering up the fact that food isn’t always pretty and sometimes it’s just trial and error.
Luckily when I thought of making slow cooked rice pudding, this turned out to not be the case. Rice pudding reminds me of childhood and getting served warm rice pudding served with a dollop of jam in the middle. I guess you could say this is a twist on that in a way, so I’m really glad it worked out.
This recipe is like a summer/pimms flavoured pudding without the alcohol (although I wish…maybe next time!) I hope you enjoy and recreate it yourselves! I would love to see people who read this give my recipes a go and share their attempts.
Ingredients (serves 2):
– 125g arborio rice
– 250ml unsweetened almond milk
– 1/2 tsp granulated sugar
– 90g vanilla fat free yogurt
– 7 Strawberries – chopped in half
– a few springs of mint
1. Measure out your ingredients and add them all to a slow cooker, stirring all together.
2. Turn on the slow cooker on a low heat setting and cook for 2-3 hours
3. Check on it halfway through and add some water if looking too stodgy.
4. Serve warm and enjoy!
I hope one day I can pass these recipes onto my children or they will be able to read these somewhere online and give them a go themselves!
I’m also on Instagram and post pictures of my life/food daily – check me out and follow me @mummywhoo
I tweet too (it’s mostly rants about bad drivers and costs of childcare) but come and say hi! @mummywhoo