Generously butter the inside of the slow cooker dish and turn the slow cooker on to high or low. Add the rice, orange zest, cardamom pods and caster sugar then stir in the milk. Cut the remaining butter into pieces and scatter into the dish. Cover with the lid and cook for 2 – 2 ½ hours on high or 4 - 4 ½ hours on low, until the rice is creamy and tender, stirring a few times throughout.
Serve hot, warm or chilled, adding extra milk to loosen of preferred.
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