Slow Cooker Rice Pudding

This week, more classic comfort food. It's been my experience that people seem to have very definite opinions when it comes to rice pudding. Raisins or no raisins. My feet are firmly planted in the no raisins camp. For me, the balance of soft, creamy pudding, with hints of vanilla and spicy cinnamon are perfect as is. No raisins needed. I have been known to garnish my pudding with nuts like a slightly salty pistachio, or some fresh berries, like blackberries. For me, this transforms the humble rice pudding from dessert to a healthy breakfast. 

This recipe couldn't be easier. Like most good slow cooker recipes, you just add the ingredients, stir and go. Even with the limited options in the markets these days, chances are you have most of these ingredients in your pantry. With the excessive amount of gloomy rainy days of late, this rice pudding has been the perfect dish to comfort the soul and lift our spirits.

Even our usually cheerful Archie is bummed out by all the dreary weather.

I bet you already have everything you need to whip up a batch today!

It doesn't get much easier than this. 

Here's my recipe:

Slow Cooker Rice Pudding

Ingredients:

3/4c white rice

3c whole milk

3/4c sugar

2tbl butter

2 tsp vanilla extract 

1 tsp cinnamon (I like Saigon cinnamon and but any will do)

1/4 tsp salt 

Directions:

1. Lightly coat the inside of your slow cooker with a non stick spray.

2. Add all the ingredients. Stir to combine.

3. Cook for 4 hours on low. Check the pudding after three hours and give it a stir to prevent sticking.

4. After the 4 hours have elapsed, stir and test for doneness. The rice should be soft and fluffy. If needed, cook for another hour or so until done.

5. Taste and adjust seasoning, adding more milk if needed.

6. Optional-garnish with more cinnamon, nuts or fresh fruits.