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Rice Custard
Serves 12–14
3 cups rice
2 litres boiling water
6 x 60g eggs
2 cups sugar
1
1
⁄2 litres milk
1 teaspoon vanilla essence
60 g butter
Nutmeg to taste
1 cup raisins
1. Wash rice thoroughly under cold
running water. Cook in boiling water
for 20 minutes.
2. Drain well and put into a greased
heatproof pudding bowl or dish that
will fit in the Slow Cooker.
3. Beat eggs with sugar, add remaining
ingredients then stir into the rice.
4. Cover bowl with foil and secure.
5. Add 1 litre of water and a small trivet
or upturned heatproof saucer into the
Slow Cooker. Place rice custard in the
bowl onto the trivet.
6. Cover with lid and cook on LOW for
7–9 hours. Serve warm.
NOTE: Replenish water in the
crockery bowl during the
cooking time if required. Ensure
the water does not ingress into
the pudding bowl or dish.
Baked Apples
Serves 12
1 cup dried fruits
1
⁄2 cup brown sugar
2 teaspoons cinnamon
80 g butter
12 small Granny Smith apples, washed &
cored
1 litre water
2 tablespoons sugar
1. Mix together the dried fruits, brown
sugar, cinnamon and butter.
2. Fill the centre of each apple with the
dried fruit mixture and place in the
Slow Cooker.
3. Combine water and sugar and pour
into the Slow Cooker, cover and cook
on LOW for 8 hours.
4. Serve warm with custard, cream or
ice-cream.
KSC110_IB_Issue0210_V1.indd 26 8/12/09 9:12 AM