Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter or neutral oil to help prevent sticking.
Add the uncooked rice, whole milk, and granulated sugar to the slow cooker. Stir well so the rice is evenly distributed and the sugar begins to dissolve.
Cover and cook on LOW for 2 1/2 to 3 1/2 hours, stirring every 45 minutes to an hour if you’re nearby. The pudding is done when the rice is very tender and the mixture has thickened to a loose, creamy consistency. It will continue to thicken slightly as it cools.
Once the rice is tender and the pudding looks thick and velvety, turn off the slow cooker. Give it a final stir, scraping along the sides and bottom to mix in any thicker bits.
Let the pudding sit, covered, for 10 to 15 minutes to settle and thicken. If it becomes thicker than you like, stir in a splash or two of extra milk until it reaches your preferred creaminess.
Spoon the warm rice pudding into a serving dish or individual bowls. Just before serving, lightly dust the top with powdered sugar so it sits like a delicate white veil over the creamy surface.
Serve warm or at room temperature. Store any leftovers, covered, in the refrigerator and gently rewarm with a splash of milk if needed to loosen the texture.
Variations & Tips
see continuation on next page
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