Cook the rice. Bring 750 ml of the milk to the boil with the salt and sugar.

Transfer rice and milk to slow cooker.

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.

Cover and cook on low for 3 to 4 hours until creamy.

Tranfer to ramekins and store covered in the fridge

Eat warm or cold. Serve sprinkled with ground cinnamon or berries