Rice pudding with baked strawberries and rhubarb

• 750 ml (26 fl oz/3 cups) milk
• 250 ml<

Combine the milk, cream, sugar, cinnamon stick and the vanilla bean and seeds in the insert pan of a slow cooker or in a saucepan. Bring to a simmer over medium heat.

Return the insert pan, if using, to the slow cooker, or transfer the mixture to the slow cooker. Stir in the rice, then cover and cook on high for 1–1½ hours, or until the rice is tender.

Meanwhile, bake the rhubar