Rice pudding

During the "Year of Rice' this desert was made. To add the nutmeg was extra as most people did not like the taste...but of what an aroma. Actually one week we did the maths together so that the girls could work out recipe x 5 times.The next week it was straight into the cooking of the rice pudding. And still hardly any was left. They took it home to eat it cold. Oh yes we also used an Australian rice that is aimed at gluggy deserts bases. Eliminated the salt though. There were also canned peaches to go on as a topping. the juice was slightly wattered down and used as a liquid on top.

Gluten free and Nut free recipe.

Ingredients:

• 1 tablespoon butter
• 1/2 cup medium grain rice
• 100g sugar
• 1 teaspoon vanilla essence
• 4 zests of lemon rind
• 1 cup cream, thickened
• 2 cups milk
• Pinch salt
• 2 egg yolks
• 1 tablespoon milk, extra
Method:
Coat the sides of the crock of a slow cooker well with butter.
Place rice, sugar, vanilla, lemon zest, cream, milk and salt into the crock, stir to combine and set to MEDIUM heat.
Place the lid on top and leave for four hours.
After four hours, combine egg yolks and extra milk, beat with a fork then pour into rice mixture, stir through with a fork and cook for a remaining 30 minutes. Stir it a couple of times to prevent the egg custard cooking at the sides.
After 30 minutes, remove from heat, stir and rest for 15 minutes.
Serve.