Slow-Cooked Rice Pudding

1 cup (250 ml) arborio or other short-grain rice

1 cup (250 ml) 35% cream

4 cups (1 litre) milk

1 pinch salt

1/2 cup (125 ml) sugar

1 teaspoon (5 ml) vanilla extract

In the slow cooker, combine the rice, cream, milk and salt.

Cover and cook on high heat for 2 hours.

Add the sugar and vanilla and stir until the sugar has dissolved.

Serve hot or cold. Let cool partially.

Serve warm, or cover and chill.