You may remember me mentioning my disastrous first attempt at making (burning) Armenian rice pudding for my book group. You may also remember my new craze for slow cooking. Today I decided to try my first slow-cooked Armenian rice pudding, since I am promised that this way there could be no chance of it burning.
I didn’t use my haybox, fond though I am of it – I was recently given a secondhand Cookworks slow-cooker, so the rice pudding was the first test for my new kitchen equipment.
The result? 10 points for the Armenians and 10 points for the slow-cooker. I put all the ingredients in the crockpot together and left it to click on and off unsettlingly in the corner of the kitchen. Two hours later I had a perfectly tender rice pudding. If anything, it was a little sweet (a rare criticism from me) so next time I would either reduce/ remove the sugar or/ and serve the pudding with some tart fruit like plums.
1.5 cup water
1 cup rice
4 cups milk
0.5 cup honey
0.25 cup sugar
Put all of these ingredients into the slow cooker and leave for two hours. At the end, stir in a teaspoon of vanilla and sprinkle half a teaspoon of cinnamon over the top.
For more honey recipes, honey tasting notes, and stories behind extraordinary honeys, see my recently published Little Book of Honey.