Mmm, mm, mmmmm, mmm, mmmmmmmm! Who doesn’t like rice pudding? This is totally fabulous yet simple – you just chuck it in the pot, press the button and voilà!
Now, there’s a contentious issue that must be addressed at this stage. Skin or no skin? I’m rice-pudding-skin ambivalent so the fact that none forms in this method of cooking doesn’t bother me. If you’re wedded to the notion that rice pudding isn’t rice pudding without the skin then I’m afraid you’re going to have to go back to the oven method. That said, go on, give it a go anyway. The ease and relative speed of this method might just make you rethink.
To make things extra easy I don’t bother weighing the ingredients for this one, instead going by volume (and roughly at that). This isn’t precision-baking but comfort-pudding making, so get stuck in!