FOR A 3.5-4 LITRE SLOW COOKER. SERVES 6-8
One day on a whim I decided to try out a recipe that would be suitable for those with dairy intolerance. I threw the four basic ingredients into the slow cooker with some water, and left it to its own devices. It turned out to be a really lovely, creamy custard, delicious served with a fruit compote, or simply drizzled with a little passionfruit pulp. If it is not served as soon as the rice is cooked, it may start to go a little gluggy. This is easily remedied by stirring in a little extra coconut cream or even just plain boiling water.
1 cup Arborio rice
320g tin condensed coconut milk
400ml tin coconut cream
1 teaspoon vanilla extract or vanilla paste
500ml water
Extra coconut cream (optional)
Coconut Cream Ice Cream, to serve
Place all ingredients into the slow cooker and cook on High for 4 hours or Low for 6–7 hours or until the rice is soft. Stir until it has a creamy custard consistency, adding a little more liquid if needed until the desired consistency is reached.
Serve warm with stewed fruit or a fruit compote and a little Coconut Cream Ice Cream.
Note: A combination of three eggs whisked with 1 cup of coconut cream can be stirred into the mixture, 5 minutes before the end of cooking time, to make a lovely egg custard.