Chocolate Rice Pudding - Slow Cooker

1. Lightly butter the cooking dish and turn the slow cooker to high. Rinse the pudding rice, then place in the base of the buttered cooking dish and sprinkle over the caster sugar. 2. Pour the evaporated milk and 600ml of milk into a saucepan and bring slowly to the boil over a low heat. Stir occasionally to avoid sticking. Pour the milk over the rice and sugar and stir well. 3. Grate a little nutmeg over the top, then sprinkle with the ground cinnamon. 4. Cook on high in the slow cooker for 3 to 4 hours, or on low for 6 to 8 hours. Stir occasionally during cooking to break up any lumps and add more milk if necessary. 5. Stir the chocolate chips into the rice pudding. Continue to cook uncovered for an additional 30 minutes, until the rice is tender. Serve warm, with or without the skin according to preference.