Gluten Free · Healthy · Recipe · Slimming world

Slow cooked Rice Pudding

I’ve been hankering after rice pudding for a couple of weeks, and finally got myself into gear and made it. Or should I say, got out the slow cooker, set up the ingredients, set the timer and looked forward to waking up to beautifully cooked rice pudding this morning for brekky.

Wrong!! I forgot to change the time on the timer- oops, so rice pudding for lunch!

Served in my brand new Christmas Harry Potter bowl, was truly magical.

img_20161228_130736_443

Four portions- as pictured 3 syns, plain 0.5

Ingredients

  • 125 g rice pudding grains,
  • 1 litre unsweetened almond milk- 500 ml is he B choice.
  • 1 tspn vanilla essence
  • 2 tbspn sweetener- 1
  • 2 tspn sweet freedom natural sweetener syrup- 1

Method

Place everything in the slow cooker and cook for 4 hours, stir after 2 hours.

Or oven bake

Everything in an oven proof dish, 160° for 2 hours.

Topping

I used,

  • Handful of defrosted winter berries
  • 10g dark chocolate chips- 1.5
  • Aldi raspberry dessert sauce- 1 (2 tspn, it’s 1.5 for table spoon)

I’ve also tried (not at the same time);

  • Chocolate dessert sauce- 1.5 per tbsp
  • Jam- 1 per tspn
  • Honey- 1 per tspn

What’s your favourite?

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