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11
Recipes continued
Creamy Coconut Vanilla Rice
Serves 6
1 cup medium grain rice (such as calrose)
¾ cup brown sugar
2 vanilla beans, split
4 cups milk
270ml can coconut cream
1 Place rice, sugar, vanilla and milk in
slow cooker. Cover and cook on HIGH
for 3 ½ hours, stirring 2-3 times.
2. Stir in coconut cream. Cover and cook
on LOW for a further 30 minutes.
3. Serve with fresh berries, if desired.
Spiced Rhubarb and Berry Compote
Serves 4-6
2 bunches of rhubarb
500g frozen mixed berries
¾ cup sugar
1 cinnamon quill
3 whole cloves
1 teaspoon grated orange rind
1. Discard leaves from rhubarb. Wash
stalks thoroughly and cut into 2cm
pieces.
2. Combine all ingredients in the slow
cooker.
3. Cover and cook on LOW 3-4 hours.
4. Serve hot with ice cream or with your
favourite pudding.
Chocolate Self-Saucing Pudding
Serves 4
100g unsalted butter, melted ½ cup milk
1 egg
1 cup self-raising flour
2 tablespoons cocoa
½ cup caster sugar
Topping:
2 tablespoons cocoa
1 cup firmly packed brown sugar 2 cups
boiling water
1. In a mixing bowl, combine butter, milk
and egg.
2. In a separate large bowl, sift flour and
cocoa together and mix in the sugar.
3. Gradually add the wet ingredients into
the flour mixture and mix well. Spoon
into a 6 cup capacity pudding bowl, and
place in the slow cooker. No water is
needed around bowl.
4. Combine the cocoa and brown sugar
together, sprinkle over the top of
pudding. Carefully pour boiling water
over the mixture.
5. Cover and cook on HIGH 3 ½ hours or
on LOW 5-6 hours.
6. Serve hot with ice cream or custard.
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