1 tsp butter
1l semi-skimmed milk
200g wholegrain rice
nutmeg or cinnamon
1 tbsp honey, a handful toasted, flaked almonds and fruit, to serve
Butter the slow cooker all over the base and half way up the sides. Heat the milk to simmering point. Mix the pudding rice with the milk and pour it into the slow cooker. Add a grating of nutmeg or cinnamon. Cook for 3½-4 hours on High and stir once or twice if you can. Serve with honey, or flaked almonds and fruit if you like.