Name: Creamy rice pudding with cinnamon sugar
Cook time: 370 min
Total time: 370 min
Yield: 6
Ingredients: 1 cup (200g) white medium-grain rice; 1.25 litre (5 cups) milk; 1/2 cup (110g) caster (superfine) sugar; 5 centimetre (2-inch) strip orange rind; 1 vanilla bean; 2 tablespoon caster (superfine) sugar, extra; 1 teaspoon ground cinnamon

Ingredients

1 cup (200g) white medium-grain rice

1.25 litre (5 cups) milk

1/2 cup (110g) caster (superfine) sugar

5 centimetre (2-inch) strip orange rind

1 vanilla bean

2 tablespoon caster (superfine) sugar, extra

1 teaspoon ground cinnamon

Method

Combine rice, milk, sugar and rind in 4.5-litre (18-cup) slow cooker. Halve vanilla bean lengthways, scrape seeds into cooker, add vanilla bean.

Cook, covered, on low, 6 hours, stirring twice, or until rice is tender. Discard vanilla bean and rind.

Combine extra sugar and cinnamon in small bowl, sprinkle over pudding.

The vanilla bean can be reused, wash and dry well, store in an airtight container or add to a container of sugar for vanilla-scented sugar.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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