Kambrook KSC110 manual Rice Custard, Baked Apples

Rice Custard

Serves 12–14

3 cups rice

2 litres boiling water

6 x 60g eggs

2 cups sugar

11⁄2 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.

26