Creamed Rice – slow cooker


Rice in pre-Elizabethan times was so rare it was locked up in the spice cupboards of the wealthy and only eaten on special occasions. By Charles I’s reign (1625-49) rice cooked with milk, sugar and cinnamon was regarded as an aphrodisiac, no doubt due to its expense, though it certainly didn’t do Charles I any good – he ended his reign ingloriously beheaded!
Depending on the rice variety and brand used, additional cooking time may be required. While long-grain rice can be used, it will not be as creamy as it does not contain the same level of starch.

1 cup arborio or other short-grain rice
5 cups milk
1 pinch salt
1/2 cup sugar
1 teaspoon (5 ml) vanilla extract

Turn the slow cooker to pre-warm while gathering and preparing the ingredients.
In the slow cooker, combine the rice, milk and salt. Cover and cook on high heat for 2 – 3 hours. Add the sugar and vanilla and stir until the sugar has dissolved.
Let cool partially. Serve warm, or cover and chill.

Chop 50-100 grams dark chocolate and stir into the rice. Stand for 5-10 minutes before serving as this will allow the chocolate to melt.

Use white chocolate in place of dark.

For a richer creamed rice, beat two egg yolks into the cream before cutting into the rice.

For kids, pop 2-3 marshmallows into the serving bowls before topping with the creamed rice; the marshmallows will soften quickly.

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