Slow Cooker Rice Pudding with Berries

• 175 grams brown long grain rice
• 1 cinnamon stick
• 1 rind of a lemon
• 1 liter full fat long life milk
• 1/2 tsp salt
• 100 grams sugar
• 1 1/2 tbsp corn flour
• 500 grams berries, thawed if frozen or fresh if available

1. Cook the rice.
2. Bring 750 ml of the milk to the boil with the salt and sugar.
3. Transfer rice and milk to slow cooker.
4. Dissolve the corn flour in a bit of milk and add to the Slow cooker - crockpot with rest of milk lemon rind and cinnamon stick.
5. Cover and cook on low for 3 to 4 hours until creamy.
6. Tranfer to ramekins and store covered in the fridge
7. Eat warm or cold.
8. Serve sprinkled with ground cinnamon or berries

rice, cinnamon, lemon, long life milk, salt, sugar, corn flour

Taken from cookpad.com/us/recipes/365121-slow-cooker-rice-pudding-with-berries (may not work)