This was extremely nice and I would do it again in a flash, or in a carefully simmered 6 or so hours, as the case is here. The one important thing to note is that the recipe recommends removing the skin, an action I assumed was overly health conscious piffle.

Not so! Turns it over such a time scale the skin renders down turns everything pretty fatty.

It's not impossible that cooking the rice separately would be preferred here, but that sort of goes against the ethos..

From Slow Cooking Cookbook, the little one.