Slow-cooked Brown Rice Pudding

2 cups short grain brown rice
1 litre carton rice milk
Either vanilla or grated nutmeg to flavour
Dried fruit, chopped up and covered in hot water

3 different methods of cooking the rice pudding

1. Put rice and rice milk in a small slow cooker for 5 hours
2. Put rice and rice milk in a heavy based saucepan and simmer very, very gently for 2 hours (checking regularly) and adding extra milk if necessary
3. Put rice and milk in a buttered casserole dish and bake in oven at 180°C/350°F/gas 4 for 2-3 hours.

Try using different nut milks (e.g. almond or hazelnut milk) as an alternative to rice milk