It was totally unplanned, I just fancied making something sweet but healthy, rooted around in the cupboards and came up with this. Off I went to yoga (yep I am being smugly healthy at the moment, let’s see how long it lasts), and a couple of hours later I came home and enjoyed two steaming hot bowls of mellow, creamy, delicately spiced (my obsession with cardamom continues!) brown rice. Lovely. We even ate it warmed up for breakfast, topped with toasted flaked almonds. It really hit the spot.
- Tip all the ingredients into the slow cooker and give a little whisk to mix the milks.
- Turn it on to high and cook for 2 1/2 – 3 1/2 hours. After 2 1/2 hours it was still quite liquid. It tasted good at this stage (the rice was cooked and there was lots of liquid). I cooked it for longer to get a thicker result. Bear in mind that it does thicken up as it cools. You can easily loosen it with a little milk when you reheat it though if you want.
- Try toasting some almonds for a couple of minutes in a hot pan (watch them though, they burn so quickly) and scattering some on top. Toasty and crunchy.
- Eat hot or *cold.